Imperial Stout – All Grain GONE


General Info

Brewing this beer for the future. This one will be fermented as usual, but will be aged in the club’s oak barrel starting in April, 2008.


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).

Primary fermentation produced a lot of karusen, so much so that there was a 1/2 inch of sediment on the bottom of the blowoff jug. Primary fermentation has slowed quite a bit, but I'll be keeping this in primary for at least a total of two weeks (January 1, 2008).

Malts and Grains

Amount Malt/Grain %
17.50 pounds American Pale Malt (2-Row) 68.3%
2.00 pounds Crystal Malt 120L 7.8%
2.00 pounds Honey Malt 7.8%
2.00 pounds American Victory Malt 7.8%
1.00 pounds German Carafa III De-Husked Malt 3.9%
1.00 pounds British Chocolate Malt 3.9%
0.13 pounds Coffee Malt 0.5%
25.63 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
0.25 Irish Moss 10 minutes


Amount Hop Time AA
2.00 ounces Magnum 90 min 13.6%
0.75 ounces Super Golding 30 min 7.0%
2.75 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Nottingham Danstar Dry 3000 ml starter

Mash Infusion

Step Description Temp. Time
Infusion 152° F 90 min.
Sparge 170° F 30 min.


Boil for 120 minutes.

Fermentation and Aging

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

RHBC Imperial Stout

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 2.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.100 / 23.7° P    
Mash PH:      
Boil PH:      

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