2023 3:41 Barrel Aged Imperial Stout Recipe
Taste: Chocolate, Rich, Oak
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Ingredients
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Ingredients
Method
Brewing Directions
- 1
Mashing
In a large brew kettle, heat 6 liters of water to around 160°F (71°C). Add the pale malt, chocolate malt, crystal malt, and roasted barley. Stir well, ensuring that all grains are saturated. Maintain the temperature for about 60 minutes.
- 2
Lautering
After mashing, drain the liquid (wort) into a fermenter and rinse the grains with hot water to extract more sugars. The total volume should be around 5 liters.
- 3
Boiling
Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. During the last 15 minutes of boiling, add the flavoring hops.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or by placing the kettle in an ice bath until it reaches around 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter. Sprinkle the yeast on top and seal with an airlock. Allow fermentation to take place for 1-2 weeks at a steady temperature.
- 6
Aging
When fermentation is complete, add the oak chips to the fermenter. Seal and let it age for another 2-4 weeks, depending on desired oak flavor.
- 7
Bottling
Before bottling, dissolve the priming sugar in a small amount of boiling water and add it to the beer. Carefully transfer the beer into bottles, leaving some space at the top, and cap them.
- 8
Carbonation
Allow the bottled beer to carbonate at room temperature for 1-2 weeks.
- 9
Enjoy
Once carbonated, chill the bottles in the refrigerator. Pour into a glass and enjoy your rich, chocolatey, barrel-aged imperial stout!