Uruguayan IMPERIAL STOUT

British-Style Imperial Stout - All Grain

Recipe Description

OG: 1.075 – 1.115
IBUs: 50 – 90
FG: 1.018 – 1.030
SRM: 30 – 40
ABV: 8.0 – 12.0%

  • Batch Size: 7.5 L (2 gallon)
  • Boil Size: 10.5 L (2.8 gallon)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 2500 g (88.18 oz) Belgian Pilsner 2-Row (2 °L)
  • 200 g (7.05 oz) CaraPils (2 °L)
  • 150 g (5.29 oz) Caramelo 30 MALTEAR (30 °L)
  • 100 g (3.53 oz) CARAMELO 60 MALTEAR (60 °L)
  • 150 g (5.29 oz) Malta Chocolate MALTEAR (285 °L)
  • 100 g (3.53 oz) Malta Negra MALTEAR (563 °L)
  • 250 g (8.82 oz) Table Sugar (Sucrose) (1 °L)
  • 128 g (4.52 oz) Flaked Oats (1 °L)
  • Hops
  • 8 g (0.28 oz) nuestro nugget Pellet 12.4% AA (Boil - 60 mins)
  • 5 g (0.18 oz) NUESTRO Chinook Pellet 10.3% AA (Boil - 15 mins)
  • 3 g (0.11 oz) nuestro BRAVO Pellet 13.4% AA (Boil - 60 mins)
  • 4 g (0.14 oz) Nuestra Cascade Pellet 6.7% AA (Boil - 1 mins)
  • Yeast
  • Fermentis S33 (Dry)

Directions

Infusion Step: Mash at 65 °C (149 °F) for 90 minutes.

Recommended Sparge: 77 °C (171 °F)

Hold in primary fermentor for 14 days at 18 °C (64 °F).

Transfer to secondary fermentor for 4 days at 5 °C (41 °F).

Allow to carbonate and age for 10 days at 15 °C (59 °F).

If you started brewing this beer today you could be drinking it by Dec. 21, 2017. Start brewing this recipe.