Abnormal's Adjunct-Ready Imperial  Stout Recipe | Craft Beer & Brewing Magazine
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Abnormal's Adjunct-Ready Imperial  Stout Recipe

Derek Gallanosa (formerly) of Abnormal Beer Co. in San Diego brews this imperial stout base before giving it treatments such as vanilla, coffee, coconut, and more.

Derek Gallanosa October 21, 2017

Abnormal's Adjunct-Ready Imperial  Stout Recipe Primary Image

This homebrew-scaled recipe from Abnormal Beer Co's (San Diego, California) is the imperial stout base commonly used before it gets treatments such as vanilla, coffee, coconut, and more.

ALL-GRAIN  

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 59%
OG: 1.110
FG: 1.032
IBUs: 40
ABV: 10.3%
 

MALT/GRAIN BILL 

13 lb (5.9 kg) 2-row malt
2 lb (907 g) chocolate malt
1.75 lb (794 g) flaked oats
1 lb (454 g) Crystal 60L
1 lb (454 g) Caramunich
1 lb (454 g) Patagonia Black Pearl
0.75 lb (340 g) roasted barley
2 lb (907 g) light dry malt extract (DME)
2 lb  ( 907 g) Malto Dextrin
0.5 lb  (227 g) rice hulls
 

HOPS SCHEDULE 

2.3 oz (65 g) Nugget [15.5% AA] at 60 minutes  

YEAST 

2 packets Safale US-05  

DIRECTIONS 

Use 1 quart (946 ml) of water per pound (454 g) of malt. Add all the base grains at the bottom of the lauter/mash tun, then the specialty grains on top of that. It helps with lautering. Mash at 148°F (64°C) for 4 hours. Boil for 60 minutes following the hops schedule. Chill the wort, and pitch the yeast. Aerate for 30–60 seconds on the first day of fermentation to help bring down the final gravity a bit. Ferment at 66°F (19°C) and on day 5 or when fermentation begins to slow down, raise the temperature to 70°F (21°C).  

Have you brewed this recipe? What did you think?