Seems I had a lot of good suggestions last time I posted a recipe… I’m putting together a Burbon Imperial Stout that I plan on aging until next Xmas as gifts. I’m going to conduct an reintegrated mash in order to make this a truly all grain recipe with no sugars and extracts to bump ABV.
5.25 gal OG: 1.099 Est.FG: 1.023 Est. ABV: 9.6%
NOTE: ABV will go up 1.7% (11.3%ABV) after Makers Mark is added at secondary. 9.6 is per the grain bill only.
18lb Marris Otter / 79%
1.25 Chicolate malt / 6%
1.25 Roasted barley / 5%
1lb. Crystal 120 / 4%
1.25 Flaked barley / 6%
60 min: 2oz Chinook
Flame out: 1oz cascade TOTAL IBU: 86
Cocoa nibs into secondary for 2-4 weeks (Per taste)
750ml Makers Mark Burbon into secondary
WLP007 Dry English Ale yeast (Of course with a fat two stage 2000ml starter).
The plan is to bottle this in 22oz bottles and wax dip them. Thanks for ANY suggestions!