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    Imperial Stout Testbrew

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    deejayhova
    This document provides a recipe for an imperial stout. It lists the fermentables, hops, yeast and mash/boil steps to create a 23L batch with 10.23% ABV and 107.8 EBC colour. The recipe includes pale malt, Belgian candi syrup, roasted barley, chocolate malt and specialty malts for fermentables. Nugget and East Kent Goldings hops are used, with a 60 minute boil. Three yeast options are provided for fermentation.

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    Imperial Stout Testbrew

    Uploaded by

    deejayhova
    10 views2 pages
    This document provides a recipe for an imperial stout. It lists the fermentables, hops, yeast and mash/boil steps to create a 23L batch with 10.23% ABV and 107.8 EBC colour. The recipe includes pale malt, Belgian candi syrup, roasted barley, chocolate malt and specialty malts for fermentables. Nugget and East Kent Goldings hops are used, with a 60 minute boil. Three yeast options are provided for fermentation.

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    This document provides a recipe for an imperial stout. It lists the fermentables, hops, yeast and mash/boil steps to create a 23L batch with 10.23% ABV and 107.8 EBC colour. The recipe includes pale malt, Belgian candi syrup, roasted barley, chocolate malt and specialty malts for fermentables. Nugget and East Kent Goldings hops are used, with a 60 minute boil. Three yeast options are provided for fermentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    10 views2 pages

    Imperial Stout Testbrew

    Uploaded by

    deejayhova
    This document provides a recipe for an imperial stout. It lists the fermentables, hops, yeast and mash/boil steps to create a 23L batch with 10.23% ABV and 107.8 EBC colour. The recipe includes pale malt, Belgian candi syrup, roasted barley, chocolate malt and specialty malts for fermentables. Nugget and East Kent Goldings hops are used, with a 60 minute boil. Three yeast options are provided for fermentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    imperial stout testbrew

    Imperial Stout
    Recipe by Nikolai Melvoll

    Batch Size Losses Boil Time Mash Efficiency Mash Volume Sparge Volume
    23 L 2L 60 mins 80% 23.44 L 11.42 L

    OG (SG) FG (SG) IBU Colour (EBC) ABV


    1.103 1.025 23.5 107.8 10.23%

    Mash and Sparge volumes calculated using the "Grainfather G30 Connect – 220V (Manual)" profile.

    Fermentables Amount Usage PPG EBC

    Pale Malt (2-Row)


    8.00 kg (74%) Mash 36.2 7.9
    Supplier: Generic

    Belgian Candi Syrup - Dark 2


    1.00 kg (9%) Extract 32.0 425.5
    Supplier: Generic

    Roasted Barley
    0.68 kg (6%) Mash 25.3 591.4
    Supplier: Generic

    Chocolate Malt
    0.46 kg (4%) Mash 34.5 837.9
    Supplier: Muntons

    Special B
    0.45 kg (4%) Mash 29.9 350.3
    Supplier: Dingemans

    Caramunich III
    0.23 kg (2%) Mash 36.8 140.0
    Supplier: Weyermann

    Mash Steps Temp Time

    Mash In 68 °C 60 min

    Mash Out 75 °C 10 min

    Hops Amount Type Usage Time AA


    Hops Amount Type Usage Time AA
    Nugget (IBU: 23.5) 28.00 g (33%) Pellet Boil 60 min 13.3

    East Kent Goldings (IBU: 0.0) 57.00 g (67%) Pellet Boil 0 min 5.5

    Yeast Amount Attenuation

    Barbarian
    1 packets 73.5 %
    Product Code: A04

    Vermont IPA
    1 packets 80 %
    Product Code: GY054

    Burlington Ale Yeast


    1 packets 77.5 %
    Product Code: WLP095

    Fermentation Steps Temp Time

    Fermentation 1 19 °C 2 days

    Fermentation Step 2 21 °C 10 days

    Notes

    STEP BY STEP
    Mill the grains, then mix with 24.4 quarts (23.1 L) of 167 °F (75 °C) strike water to reach a mash
    temperature of ١٥4 °F (68 °C).
    Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and sparge the grains
    with enough water to obtain 6.5 gallons (24.6 L) of wort.
    Remove kettle from heat and stir in Belgian candi syrup until dissolved. Boil for 60 minutes, adding
    hops according to the ingredient list and Irish moss if desired.

    After the boil, chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate
    the wort with pure oxygen or filtered air and pitch yeast.

    Ferment at 66 °F (19 °C), for the first two days, then free rise to 70 °F (21 °C) and hold there until
    the completion of primary fermentation.
    Once the beer completes fermentation, reduce temperature to 32 °F (0 °C), then bottle or keg the
    beer and carbonate to approximately 2.4 volumes.

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