Imperial stout based on Firestone Walker’s imperial stout building on the test brews recently to make imperial beers on the 10 litre Braumeister.
WATER:
20 litres RO water
Gypsum – None
Epsom Salt – 2.6g
Calcium Chloride – 9.8g
Baking Soda – 0.8g
MASH:
Strike Volume – 10 litres RO water per mash
Crisp Finest Maris Otter (EBC 6) – 1938g
Simpsons Low Colour Golden Promise (EBC 4.40) – 1000g
Crisp Roasted Barley (EBC 1300) – 395g
Crisp Extra Dark Crystal (EBC 400) – 248g
Crisp Munich Malt (EBC 25) – 166g
Weyermann Carapils (EBC 4) – 146g
Crisp Chocolate Malt (EBC 950) – 50g
Weyermann Carafa Specia Type 3 (EBC 1400) – 50g
Rice Hulls – 400g
Dough in @ 63°C
Mash @ 63°C for 90 minutes
Mash out @ 78°C for 10 minutes
SPARGE:
None
BOIL:
Time – 138 minutes
Anti Foam – 0.8g
Light DME – 270g
Columbus (14.2 AA) – 9g / 90 minutes
Styrian Goldings (3.8 AA) – 25g / 30 minutes
Finings & yeast nutrient / 10 minutes
Styrian Goldings (3.8 AA) – 45g / 5 minutes
FERMENTING:
Yeast – 6.6g Mangrove Jack’s M42, 7.3g Nottingham, 6.6g FIVE
Temp – Fermentation fridge @ 17°C for 48 hours then rising to 22°C over a week (see brewing notes)
DRY HOPPING:
None
IBU: (81.24) 78.83
EBC: 98.5
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.5 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (73%)
OG: (1.129) 1.129
FG: (1.044) 1.043
ATTENUATION: (66%)
ABV: (13.14%) 13.16% (alternative formula)
BREWING NOTES: Excellent temperature stability in the mash due to the 200g of added rice hulls. Stupidly scorched some wort on the heating element when I drained from the Braumeister to the 20 litre pot too early. Anti foam seemed to work really well. Had to make some calculator adjustments on the fly for the grain absorbtion. Hit all the numbers. 8 hour brew day. Airlock activity after 3 hours! Unfortunately this got to 24°C due to a mistake with the heat mat.
TASTING NOTES: