Imperial Stout – All Grain


General Info

Brewing this beer for the future - 5 gallons is Izzy's and 5 is mine. This one will be fermented as usual, but will be aged in the club's oak barrel starting in April, 2009.


Final brew session of 2008. The thirty-sixth, which equals ~180 gallons of beer! Missed OG by .037 - don't know where it went wrong, but it's still a helluva big beer (December 23, 2008).

Aged in an oak barrel for 13 months. Received ~ 4 gallons of black goodness. Will bottle all of it and seal some with wax. OG and FG numbers reflect the blend and not my brew session (April 17, 2010).

Malts and Grains

Amount Malt/Grain %
35.00 pounds British Maris Otter Pale Malt 68.5%
4.00 pounds Crystal Malt 120L 7.8%
4.00 pounds Honey Malt 7.8%
4.00 pounds American Victory Malt 7.8%
2.00 pounds German Carafa III De-Husked Malt 3.9%
2.00 pounds British Chocolate Malt 3.9%
0.13 pounds Coffee Malt 0.3%
51.13 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
0.25 Irish Moss 10 minutes


Amount Hop Time AA
4.00 ounces Magnum 90 min 13.6%
1.50 ounces Super Golding 30 min 7.0%
5.50 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Nottingham Danstar 24 gr

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile Denver, Colorado


Boil for 120 minutes.

Fermentation and Aging

14 days @ 68° F
14 days @ 68° F
420 days @ 65° F

Stalin’s Skidmarks

Date Brewed: __________________________________
Brewer/Assistant: __________________________________

Brew Day Data

  Target Actual Notes
Str Water Amt: 17                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 13.1    
Post-Boil Amt: 10    
Boil Time: 120    
Mash PH:      
Boil PH: