Imperial Stout
English-style Imperial Stout using high proportion of brown malt with American
2-row to assure sufficient enzymes, Briess Extra Special Malt for raisiny, roasted
richness, black malt and roast barley for color and roast notes.
| Brewer: | Jeff Renner | Email: | - | |||||
| Beer: | Imperial Stout | Style: | Imperial Stout | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 71 IBU | |||||
| OG: | 1.089 | FG: | 1.022 | |||||
| Alcohol: | 8.6% v/v (6.8% w/w) | |||||||
| Water: | 10 gallons well water plus 1 tsp CaCl2 and 1 tsp CaSO4 for mash 10 city water dechlorinated w/ Campden + 1 tsp CaSO4 |
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| Grain: | 12 lb. 13 oz. Briess 2-row 9 lb. 8 oz. Crisp Maris Otter 7 lb. Crisp brown 1 lb. 8 oz. Briess Extra Special malt 130L 8 oz. British black patent 1 lb. 4.8 oz. British Roasted barley |
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| Mash: | 78% efficiency | |||||||
| 2-1/2 gallon treated well water under FB + 7-1/2 gallons plus 2 gallons treated city water at 170°F hit 150°F. Rest 1 hr. 40 min. with one heat and recirculation boost. Heat to mash out over 40 minutes. Runoff and sparge for 55 minutes. | ||||||||
| Boil: | 105 minutes | SG 1.075 | 13 gallons | |||||
| 2 lb. Lyle's Golden Syrup | ||||||||
| 1/8 tsp. Servomyces last 15 minutes for zinc micronutrient | ||||||||
| Hops: | 3 oz. English Target (8.4% AA, 105 min.) 3.5 oz. English Challenger (7% AA, 105 min.) |
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| Yeast: | 10 fl. oz. thick WhiteLabs London WLP013, top cropped from previous bitter | |||||||
