Our most complex beer to date – a first runnings Russian Imperial Stout from two separate mashes, boiled for 3 hours, fermented then combined with Gyle 010, Restorative Beverage For Invalids And Convalescents and fermented again.
MALT:
Crisp Fine Maris Otter Pale Ale – 7.8kg
Crisp Flaked Torrefied Oats – 2kg
Crisp Cara Malt – 800g
Crisp Dark Munich Malt – 600g
Weyermann Carafa Special Type 1 Malt – 600g
Crisp Dark Crystal – 400g
Crisp Chocolate Malt – 200g
HOPS:
Columbus – 20g / 60 minutes
Columbus – 10g / 30 minutes
East Kent Goldings – 10g / 5 minutes
Saaz – 10g / 5 Minutes
ADJUNCTS: 500g of Weyermann Carafa Special Type 3 Malt cold steeped in 2300ml water for 24 hours and added to the boil
YEAST: Mangrove Jacks M42 / Safale US-05
OG: 1.115
FG: 1.013
ABV: 13.39%
MASH: 65°C / 90 minutes & 69°C / 90 minutes, both raised to 75°C mashout
BOIL: 180 minutes
CARBONATION: 1.8 units