2024 3:41 Barrel Aged Imperial Stout Recipe
Taste: Bourbon, Smoke, Chocolate
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Ingredients
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Main Ingredients
Method
Brewing Process
- 1
Malt Preparation
Begin by crushing the barley malt, roasted barley, and chocolate malt in a grain mill to create a coarse grain mixture.
- 2
Mash Process
In a large mash tun, combine the crushed grains with 6 gallons of water heated to 156°F (69°C). Let the mash steep for 60 minutes, maintaining the temperature.
- 3
Sparging
After mashing, sparge the grains by rinsing with hot water (around 170°F or 77°C) to extract the sugars. Collect the wort in a brew kettle.
- 4
Boiling
Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, adding the aroma hops in the last 5 minutes of the boil.
- 5
Cooling and Fermentation
After boiling, cool the wort quickly using a wort chiller until it reaches around 70°F (21°C). Transfer the cooled wort to a fermentation vessel and pitch the yeast. Seal the vessel with an airlock.
- 6
Aging in Barrel
Once fermentation has completed (typically 1 to 2 weeks), transfer the beer into a sanitized bourbon barrel. Let it age for 3 to 6 months, depending on the desired flavor profile.
- 7
Bottling
After aging, transfer the beer to a bottling bucket and add priming sugar to carbonate. Bottle the beer and cap tightly.
- 8
Conditioning
Let the bottles condition at room temperature for 2 weeks before refrigerating.
- 9
Enjoy
Chill the bottles and enjoy your homemade 2024 3:41 Barrel Aged Imperial Stout, savoring the rich flavors of bourbon, smoke, and chocolate.