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Imperial Stout Aged in Bourbon and Rye Barrels. Dark and rich with bold flavors of cacao nibs, vanilla bean, coffee, and dark cherry.

In a large mash tun, combine all the grains: Pale Malt, Roasted Barley, Crystal Malt, and Chocolate Malt. Heat 3 gallons of water to 165°F (74°C) and then pour it over the grains.

Prepare the Mash

Maintain the mash temperature at 152°F (67°C) for 60 minutes, stirring occasionally to ensure even temperature distribution.

Mash Process

After mashing, sparge with hot water (170°F/77°C) until you collect about 6 gallons of wort.

Sparging

Bring the wort to a boil and add the bittering hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the flavor hops.

Add Flavor Hops

Cool the wort quickly using a wort chiller and transfer it to a sanitized fermenter.

Cool and Transfer

Sprinkle the Imperial Stout yeast over the cooled wort and seal the fermenter with an airlock.

Pitch Yeast

Allow the stout to ferment at 68°F (20°C) for 2-3 weeks or until fermentation is complete.

Ferment

Once fermentation is complete, transfer the stout into both the bourbon and rye barrels for aging.

Prepare for Barrel Aging

Add cacao nibs, split vanilla beans, pitted dark cherries, and coarsely ground coffee beans into the barrels.

Add Adjuncts

Age the stout in the barrels for at least 6 months, tasting periodically.

Sanitize bottles and caps. Prepare a priming solution if necessary.

Prepare Bottles

Carefully transfer the barrel-aged stout into the bottles, leaving some headspace.

Bottle the Stout

Cap the bottles and store them in a cool, dark place for carbonation for about 2-4 weeks.

Cap and Store

Pale Malt

Roasted Barley

Crystal Malt (80L)

Chocolate Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Cascade)

Cacao Nibs

Vanilla Beans

Dark Cherries (pitted)

Coffee Beans

Imperial Stout Yeast

Bourbon Barrel

Rye Barrel

Nighty Night Barrel-Aged Imperial Stout (2025)

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Make Nighty Night Barrel-Aged Imperial Stout (2025) Recipe in just 5h . Imperial Stout Aged in Bourbon and Rye Barrels. Dark and rich with bold flavors of cacao nibs, vanilla bean, coffee, and dark cherry.

Nighty Night Barrel-aged Imperial Stout (2025) Recipe

Descriptors

Tasting Notes

Food Pairings

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