White Russian Imperial Milk Stout - The Dude - Imperial Stout |
RECIPE INFO |
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by Christo
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.085 |
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FG: 1.019 |
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ABV: 8.65%
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Bitterness: 50.4 (tinseth)
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IBU/OG: 0.59 |
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Color: 41.1° SRM
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Calories: 8.65 per 330ml
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FERMENTABLES |
| 71.4% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 7.1% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 3.6% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 3.6% |
0 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 3.6% |
0 |
CaraMunich II - DE |
34 |
46 |
Mash |
| 7.1% |
0 |
Lactose - Milk Sugar - US |
41 |
1 |
Mash |
| 3.6% |
0 |
Carafa II - DE |
32 |
412 |
Mash |
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HOPS |
| 0 |
Nugget |
Pellet |
Boil |
60 Minutes |
13.3 |
50.4 |
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YEAST |
| Fermentis Safale S-04 |
78% |
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OTHER INGREDIENTS |
| 1 |
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Mexican Vanilla Beans |
0 minutes |
Secondary |
| 2 |
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Cocoa Nibs |
10 minutes |
Boil |
| 6 |
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Cold-brewed coffee |
0 minutes |
Secondary |
| 6 |
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Rum |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash in at 155F.
Ferment at 65F for 2 weeks. (under pressure for one week to speed up)
Move to secondary for 2-3 weeks.
Rum on oak chips for a week. Drink first runnings. 6 more oz., of rum on oak chips for a week. Remove oak chips, add vanilla bean scraped and cut and steep in rum for 2 days.
Add to secondary week 2.
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