Description

This is a Community Recipe created by campbellcopeland

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients Included

Crisp Maris Otter (2500 grams)
Crisp Black Malt (400 grams)
Crisp Chocolate Malt (400 grams)
Crisp Roasted Barley (400 grams)
Flaked Oats Including Husk (750 grams)
Flaked Wheat (400 grams)
Crisp Rye Malt (750 grams)
Crisp Dark Munich Malt (1000 grams)
Magnum 100g Whole Hops (1 packs)
East Kent Goldings 100g Whole Hops (1 packs)
WLP540 Abbey IV Yeast  (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): British-Style Imperial Stout
Batch Size: 17.5
Original Gravity: 1.124
Final Gravity: 1.024
ABV %: 13.09
IBU: 113.43

THE MASH
Temperature °C: 65
Length (mins): 90
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

50g Magnum @ 60 mins

Secondary additions and timing:

50g EKG @ 30 mins
50g EKG @ 15 mins

Yeast: White Labs – Abbey IV Ale Yeast WLP540
Fermentation temperature/steps: 18oC

Comments: