Horsebridge Imperial Stout

British-Style Imperial Stout - All Grain

Recipe Description

Bastardised a recipe from Beersmith.com to reflect the ingredients I had in stock. Wanted to use English Hops and T-58 yeast.

  • Batch Size: 19 L (5 gallon)
  • Boil Size: 23 L (6.1 gallon)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 5450 g (192.24 oz) Maris Otter (3 °L)
  • 450 g (15.87 oz) Crystal 120 (120 °L)
  • 450 g (15.87 oz) Roasted Barley (300 °L)
  • 350 g (12.35 oz) Carafa I (337.5 °L)
  • 230 g (8.11 oz) Chocolate Malt (350 °L)
  • 450 g (15.87 oz) Dark Brown Sugar (50 °L)
  • Hops
  • 40 g (1.41 oz) Wye Northdown Leaf 7.2% AA (First Wort)
  • 43 g (1.52 oz) East Kent Golding Leaf 5.5% AA (Boil - 30 mins)
  • 14 g (0.49 oz) Fuggle Leaf 5.2% AA (Boil - 5 mins)
  • Yeast
  • T-58 (Dry)

Directions

Infusion Step: Mash at 70 °C (158 °F) for 30 minutes.

30 min protein rest @ 50c
30 min saccrification @ 70c
10 min mash out @ 75.6c

Hold in primary fermentor for 7 days at 20 °C (68 °F).

Transfer to secondary fermentor for 2 days at 15 °C (59 °F).

Allow to carbonate and age for 28 days at 20 °C (68 °F).

If you started brewing this beer today you could be drinking it by March 26, 2018. Start brewing this recipe.