Imperial stout based on To Øl’s Goliat. Test of a first runnings double mash in the 10 litre Braumeister after a disastrous attempt at a reiterated mash the previous day.
WATER:
20 litres RO water
Gypsum – None
Epsom Salt – 2.6g
Calcium Chloride – 10g
MASH:
Strike Volume – 10 litres RO water per mash
Crisp Finest Maris Otter (EBC 6) – 2520g
Crisp Roasted Barley (EBC 1300) – 660g
Crisp Chocolate Malt (EBC 950) – 360g
Simpsons DRC (EBC 300) – 240g
Weyermann Aromatic Malt (EBC 140) – 220g
Dough in @ 65°C
Mash @ 65°C
Mash out @ 78°C
SPARGE:
None
BOIL:
Time – A long time!
Columbus (14.2 AA) – 10g / 40 minutes
1/2 Protafloc Tablet / 15 minutes
Columbus (14.2 AA) – 15g / 5 minutes
Simcoe (12.4 AA) – 25g / 5 minutes
FERMENTING:
Yeast – 2x Mangrove Jack’s M42
Temp – Fermentation fridge @ 17°C rising to 22°C over a week
DRY HOPPING:
None
IBU: (95.83) 90.6
EBC: 98.5
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.3 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (65%) 74%
OG: (1.105) 1.119
FG: (1.035) 1.0
ATTENUATION: (66%)
ABV: (10.4%) % (alternative formula)
BREWING NOTES: Keeping the grain bill to 2kg, keeping the strike and mash temp the same, underletting then doughing in quick with the mixer seemed to be the solution to a steady mash temp initially. However, it did then over shoot by 3.5°C over the next 10 minutes. Would probably still benefit from using rice hulls. Mashed at 64°C the second time. Boil off rate in the 10 litre Braumeister just isn’t high enough. Imperial ales need to be boiled in the 20 litre stock pot on the induction hob at full power. 74% efficiency was a big surprise.
TASTING NOTES: