Chad and Jack BB Imperial Stout

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 21, 2018

Style: Imperial Stout
Brewer: Chad Haatvedt
Brew Date: January 15, 2012
Yield: 10 gallons
Color (SRM/EBC): 45/88.7
Bitterness (Calc): 90 IBU (Tinseth)
Batch No: 2012-01-15
OG: 1.097
Target OG: 1.098
Status: Primary
BJCP Style Info: Imperial Stout
O.G.: 1.075 - 1.115
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 50 - 90 IBUs
Color: 30 - 40 SRM
Info: An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

General Information
Method: All Grain

This brew is Chad's and Jack's (Bemis) contribution of the Boreal Brewers 2012 Bourbon Barrel Imperial Stout.  Club members are brewing up 53 gallons to pour into a 53 gallon Jack Daniels oak barrel.  We're all trying to brew a similar recipe, and our's is really close to Buds.

We were a little light on the Roasted Barley, but decided to try to make it up with chocolate malt and switching from Crystal 90 to Crystal 120.



Pitched yeast from 2 starters, and 1 dry at 6:00pm  Very active fermentation by 8:30pm.  I put a blow off tube in right away.  I expect to see it pushing Kräusen by morning.


Malts and Grains
30.00 pounds American Pale Malt (2-Row) 66.5% of grist
1.75 pounds German CaraMunich Malt I 3.9% of grist
3.00 pounds American Chocolate Malt 6.6% of grist
1.63 pounds American Roasted Barley 3.6% of grist
3.00 pounds Crystal Malt 120L 6.6% of grist
3.00 pounds Crystal Malt 60L 6.6% of grist
2.00 pounds Belgian Aromatic Malt 4.4% of grist
0.75 pounds British Black Patent Malt 1.7% of grist
45.13 pounds Total Grain Weight 100% of grist
4.00 pounds Brown Sugar, Dark  
2 tablets Whirlfloc @ 15 minutes  
3tsp Yeast Nutrient @ 15 minutes  
4.00 ounces Chinook 11.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil
46 AAUs
6.00 ounces Northern Brewer 8% Pellets @ 30 minutes
Type: Bittering
Use: Boil
48 AAUs
4.00 ounces Williamette 4.5% Pellets @ 0 minutes
Type: Aroma
Use: Boil
18 AAUs
14.00 ounces Total Hop Weight 112 AAUs
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Boil cereal adjuncts to add to infusion mash.


# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C


Made two 500 ML starters the day before.  Used a pack of Safale 05 in each.  They seemed to take off just fine, and produced a good yeast.  (This seemed evident by the fact that I had a good strong fermentation in the Ferminator just two hours later).

This was a huge grain bill for my equipment, but we did it anyway.  We ground it into two identical batches, of about 22.2 lbs per mash tun (we used my two 10 Gal water coolers).

Double Batch Sparge grains

  • two mash tuns each with half grain bill
  • 7 gallons mash water in each unit @ 155F
  • mashed for 1 hour
  • Collected 8 gallons of wort
  • rested grains 30 minutes
  • added 3.5  gallons to each for 2nd mash at 154
  • 2nd  mash for 30 minutes
  • Eat Pizza and watch football while mashing.Ravens beat the Oilers.
  • Collected 7 more gallons of wort

Pre-boil gravity was 1.075

The brewhouse efficiency was calculated to be about 67%.

Boil kettle could not hold all wort, so we boiled 13 gallons in main kettle and 2 gallons in smaller kettle.  Then we merged them at 30 minutes

Boiled exactly 70 minutes, first hops at 60.  Then 2nd hop addition at 30 minutes, and final hops at flame out.

Added 2 whirlflock tablets and 3 tsp of yeast nutrient at 15 minutes.

We carried the full boil kettle (14 gallons) to the side of my house where we let it rest/settle for 20 minutes.  It was 25F outside, so it wasn't going to spoil.  We sanitized up our equipment, and drained the wort through my plate chiller and into my Ferminator.  Gravity is one hell of a pump!.

Pitched our yeast starters, plus one pack of dry Safale 05, and oxygenated the heck out of it.

Collected a sample from the kettle drain hose, and determined the OG to be 1.097.


Special Procedures

I used a couple of hop bags for the first itme on this batch.  One bag held first and 2nd hop additions, and the other one for the final hop addition.  The bags really controlled the hop residue, but i am not sure how well the hops get used in the boil.  Tasting the wort after the boil suggested it worked ok.  Time will tell.


Chad and Jack BB Imperial Stout
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 15  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 11.9  
Post-Boil Amount: 10  
Boil Time:  
Original Gravity: 1.097 / 23.1° P  
Brew Day Notes

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