Rye Imperial Stout
Source: Sean White
Recipe added: 03/25/04
Brew this one early this summer for a heavenly winter stout.
A powerful beer that's sleek and dark, roasty and bitter, offset by a high residual sweetness and velvety mouthfeel. Go organic with the grains if you can.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.090
Time in Boil: 75 minutes
Primary Fermentation: 5-7 days
Secondary Fermentation: 2 weeks
Additional Fermentation: bottle condition at least four months
- 12 lbs 2-row pale (organic if possible!)
- 1 lb Crystal 120
- 12 oz black patent
- 12 oz chocolate malt
- 4 oz roasted barley
- 1.5 lbs flaked rye
- 1 oz Yakima Magnum Hops (whole, 16%) 75 minutes
- .5 oz Cascade (7%) 15 minutes
- 2 cups honey 10 minutes
- .5 oz Cascade 2 minutes
This Beer is amazing... don't short yourself by drinking it all before it's well aged! You are going to need a big mash/lauter tun, I use a modified keg with an EZ masher.
Here we go>>>
Mash in 3.75 gal H2O plus 1 Tbsp. gypsum at 122 20 minutes.
Add 1.75 gal hot H2O and bring to 152 20-30 minutes.
Raise heat to 158 for 10 minutes.
Sparge with 170 degree H2O to collect 6.25-6.5 gallons of wort.
Boil Schedule (75 minutes):
Yakima Magnum hops 75 min.
Cascade (flavor)and a dash of irish moss 15 min.
Honey 10 minutes
Cascade (aroma) 2 minutes
Chill, aerate, and take a gravity reading. You should be around 1085-1090.
Pitch yeast, I used Whitelabs 007 "high gravity english ale"
Use a blow-off tube with the primary fermenter. This one's a monster!
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