Imperial Stout – All Grain GONE


General Info

-Brewed it Sept. 9th

-Racked to secondary Oct. 2nd

-Gravity dropped from 1.128 to 1.040


Blended yeast starter on this one...11g Nottingham and 22g Mauri Brew


Tastes thick and Chocolaty...almost too thick. Thinking about cutting it before the 750ml. Whiskey and Oak cubes go in.

Didn't cut it after all...


Plan to do half Cherry Whiskey soaked oak


Half Vanilla Whiskey soaked oak.


Split the batch and added the two flavored Oak cubes. The Flavored whiskeys will be added to taste at bottling.

Half a liter was removed before the oak and force carbonated as a sample for Troy and myself.

We sampled the KIMBO with Jacob H. a few nights ago after work. WOW, this is a huge brew. Chocolate on the nose with dark roast coffee/espresso like lingering.

No real noticeable heat...



Amount Extract % of Grist
6.00 pounds LME - Dark 18.5%
6.00 pounds Total Extract Weight 18.5% of grist

Malts and Grains

Amount Malt/Grain %
20.00 pounds British Maris Otter Pale Malt 61.5%
2.00 pounds American Roasted Barley 6.2%
0.50 pounds American Black Patent 1.5%
1.00 pounds German Carafa II De-Husked Malt 3.1%
1.00 pounds American Chocolate Malt 3.1%
2.00 pounds Crystal Malt 120L 6.2%
26.50 pounds Total Grain Weight 81.5%


Amount Hop Time AA
2.00 ounces Chinook 60 min 12.0%
2.00 ounces Fuggle 45 min 4.5%
2.00 ounces Willamette 10 min 4.5%
6.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Nottingham Danstar 250 ml

Fermentation and Aging

8 days @ 68° F
30 days @ 68° F
71 days @ 50° F

Clever Beer Name Here

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 6.6    
Post-Boil Amount: 6    
Boil Time: 60    
OG: 1.128 / 29.7° P    
Mash PH:      
Boil PH:      

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