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Imperial Cakeweiser

The Imperial Stout produced from Doug's birthday cake. Brewed by MB Raines.
Brewed By: 
MB Raines
Brew Date: 
Brew Type: 
Classic Style: 
Imperial Stout
Recipe Category: 
Batch Size: 
10.0 gallons
Boil Time: 
60 minutes
Original Gravity: 
1.105 O.G.
81.0 IBUs
186.0 SRM

46.0 lbs Domestic 2-Row
2.0 lbs Hugh Baird Caramel 37L
2.0 lbs Hugh Baird Caramel 90L
2.0 lbs Caramel 120L
3.0 lbs Hugh Baird Roast Barley
4.0 oz Black Patent
1.25 lbs Chocolate Malt
1.25 lbs Weyermann Carafa II

Mashing Instructions: 

Mash In at 153F for 60 minutes

Extra Ingredients: 

2 Tablespoons CaCO3 Water Addition


Wyeast 1056

Special Instructions / Notes: 

Cake made from Doug's birthday cake. This was the cake at the first annual birthday tasting. (Notes available here)
6.5lbs Chocolate Cake (stripped of frosting) mixed with 2 gallon boiling water. Boil for 5-10 minutes, cool to 155F and add grain. Stir into mash.
First Running Beer Only - Collect 12 Gallons to Boil to 10.5
Pitched Wyeast 1056 Slurry (Provided by BJ's)
Yeast pitched at 78F. Cooled to 50F. Fermented at 58-60 for 4 days. Increased to 65F after 7 days. Increased 68F after 10 days

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