This is why we started brewing.
A thick, dark Imperial Stout.
Our shared love of beer began with a heavy hitting Imperial Stout and it’s our drink of choice to buy, share and enjoy. A nice 90 min mash at a steady 65 degrees with a complex grain bill for an optimum extract efficiency. No bells and whistles, just a solid beer.
The curse is over…(?)
Opium of the People.
MALT:
Crisp Finest Maris Otter Pale – 3.5kg
Crisp Light Crystal (EBC 145-165) – 800g
Crisp Cara Malt – 600g
Crisp Wheat Malt – 600g
Crisp Dark Crystal (EBC 380-435) – 500g
Crisp Chocolate Malt – 500g
Dark Muscovado Sugar – 400g
Rice Hulls – 100g
HOPS:
Nugget – 35g / 60 minutes
Williamette – 20g / 30 minutes
East Kent Goldings – 20g / 5 minutes
ADJUNCTS: 1x Campden tablet, 7.1g Calcium Sulphate
YEAST: Mangrove Jack’s M42 yeast cake from previous brew
STRIKE VOLUME: 22.4 litres (no sparge)
TARGET VOLUME: 14 litres
FERMENTER TEMP: 16°C
OG: 1.088
FG: 1.023
ABV: 8.5%
MASH: 65°C / 90 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 1.8 units