Description
IMPERIAL STOUT
| Est Bitterness: 50 IBU | Est Color: 66 EBC |
| Type: All Grain | End of boiling Volume: 12.5 L |
| Batch Size: 10 L | Final Bottling Volume: 13.0 L |
| Boil Size: 22.5 L | Fermentation: Ale, Two Stage |
| Boil Time: 120 Min | Est Mash Efficiency: 72.0 % |
Prepare for Brewing
- Hydrate yeast with 260 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 28 L
- Mash Water Acid: None
Mash or Steep Grains
|
Mash Ingredients |
|||||
| Amt | Name | Type | # | %/IBU | Volume |
| 2.00 kg | CHÂTEAU PALE ALE (8.5 EBC) | Grain | 1 | 38.5 % | 1.30 L |
| 2.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 2 | 38.5 % | 1.30 L |
| 0.50 kg | CHÂTEAU CHIT BARLEY MALT FLAKES (4.9 EBC) | Grain | 3 | 9.6 % | 0.33 L |
| 0.50 kg | Flaked Torrefied Oats (Crisp) (5.0 EBC) | Grain | 4 | 9.6 % | 0.33 L |
| 0.20 kg | CHÂTEAU ROASTED BARLEY (1200.9 EBC) | Grain | 5 | 3.8 % | 0.13 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 11.5 L of water at 73.5 C | 66.0 C | 60 min |
| Mash Out | Heat to 75.6 C over 10 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- Fly sparge with 16.5 L water at 75.6 C
- Add water to achieve boil volume of 22.50 L
- Estimated pre-boil gravity is 12 Brix
|
Boil Ingredients |
|||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min | Hop | 6 | 26.5 IBUs | – |
| 25.00 g | Fuggle [4.50 %] – Boil 60.0 min | Hop | 7 | 23.9 IBUs | – |
| 8.00 ml | Spindasol SB1 – Boil 00.0 min | Fining | 8 | – | – |
- Estimated Post Boil Vol: 12.50 L and Est Post Boil Gravity: 22.069 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
|
Fermentation Ingredients |
|||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 9 | – | – |
- Measure Actual Original Gravity _______ (Target: 22 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
|
Dry Hop/Bottling Ingredients |
|||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 10 | – | – |
- Measure Final Gravity: _________ (Estimate: 5.6 Brix)
- Date Bottled/Kegged: ___________ Carbonation: Bottle with 70 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
abhijeit12 –