2025 3:41 Barrel Aged Imperial Stout Recipe
Taste: Bourbon, Smoke, Chocolate
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Ingredients
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Base Ingredients
Hops
Yeast
Additional Ingredients
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, combine the Pale Malt, Chocolate Malt, Roasted Barley, Crystal Malt, and Carafa Malt. Add 12 cups of water at 165°F (74°C) to achieve a mash temperature of 152°F (67°C). Maintain this temperature for 60 minutes.
Boiling
- 2
Boil the Wort
After mashing, sparge with enough water to collect approximately 7 gallons of wort. Bring the wort to a boil and add the Bittering Hops. Boil for 60 minutes, adding the Flavor Hops with 15 minutes remaining.
Fermentation
- 3
Cool and Ferment
Cool the wort to 70°F (21°C) and transfer to a sanitized fermenter. Pitch the Ale Yeast and seal the fermenter. Allow fermentation to occur for 2 weeks at a consistent temperature.
Aging
- 4
Age with Bourbon and Cocoa Nibs
After fermentation, transfer the beer to a secondary fermenter. Add Bourbon, Smoked Malt, Cocoa Nibs, and split Vanilla Beans. Allow the beer to age for an additional 4 to 6 weeks, tasting periodically.
Bottling
- 5
Bottle the Beer
Once aged to your liking, bottle the beer with priming sugar to carbonate. Store bottles in a cool, dark place for at least 2 weeks before enjoying.