2021 3:41 Barrel Aged Imperial Stout Recipe
Taste: Bourbon, Smoke, Chocolate
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Ingredients
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Malt Base
Hops
Yeast
Additives
Water
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, heat 3 gallons of filtered water to 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, Chocolate Malt, and Roasted Barley. Stir well to prevent clumping.
- 2
Mash Rest
Maintain the mash temperature at 152°F (67°C) for 60 minutes. Stir occasionally to ensure even temperature distribution.
- 3
Sparging
After the mash rest, sparge the grains with an additional 3 gallons of hot water (170°F/77°C) to collect the wort in your brew kettle.
Boiling
- 4
Boil the Wort
Bring the collected wort to a rolling boil. Add the bittering hops and boil for 60 minutes.
- 5
Add Aroma Hops
With 10 minutes remaining in the boil, add the aroma hops to enhance the flavor.
Fermentation
- 6
Cool the Wort
After the boil, cool the wort rapidly using a wort chiller until it reaches 70°F (21°C). Transfer to a sanitized fermenter.
- 7
Pitch Yeast
Sprinkle the Imperial Stout yeast over the cooled wort. Seal the fermenter with an airlock.
- 8
Fermentation Period
Allow the stout to ferment for 2 weeks at a temperature of 68°F to 72°F (20°C to 22°C).
Aging
- 9
Add Bourbon and Oak Chips
After fermentation, transfer the stout to a secondary fermenter. Add the bourbon, oak chips, and cocoa nibs. Seal and age for an additional 4 to 6 weeks.
- 10
Bottling
Once aging is complete, siphon the stout into sanitized bottles, leaving some space at the top. Cap and carbonate as desired.