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-   -   Imperial Bastard Stout (http://www.homebrewtalk.com/f68/imperial-bastard-stout-126650/)

r3dn3ckstyl3z 07-03-2009 11:48 PM

Imperial Bastard Stout
 
6.6lbs dark syrup malt
3lbs dark DME
1/4lb black patent
1/2lb crystal
1/4lb chocolate malt
1/2lb roasted barley
1lb Dark Brown Sugar
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
1/4tsp Irish moss
Irish ale yeast (White Labs) or equivalent

Bring 1.5-2gal water to 150F, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80F.

Ferment 8-10 days in primary, then rack and ferment 5-7 days in secondary.
Prime with 3/4 cup priming sugar and bottle.:tank:
Age 3-4 weeks in bottles.


Great beer with a kick. It is damn near 10%ABV

Schnitzengiggle 07-04-2009 12:36 AM

I would definitely make a yeast starter for that brew!

However, WLP004 is a great yeast!:rockin:

Recusit8m 07-04-2009 12:44 AM

Sounds like a great brew...I have a very similar batch in my secondary now...Grain bill was pretty similar but hops were all Columbus/Tomahawk...Cant wait to try it...

Recusit8m 07-04-2009 12:45 AM

BTW- OG was 1070 and gravity prior to racking to secondary was 1012

r3dn3ckstyl3z 07-04-2009 12:50 AM

Quote:

Originally Posted by Schnitzengiggle (Post 1414358)
I would definitely make a yeast starter for that brew!

However, WLP004 is a great yeast!:rockin:

I don't think it needs it. That yeast took off like a champ. Within 6 hours i had to rig a blow off tube and it's 4 days later and it's still going to town to the point i can't safely replace my air lock yet. I think the fact that i used Dark Brown Sugar instead of Honey really kicked it in and i pitched between 78 and 82 degrees.

trailblazer 08-07-2009 12:24 AM

i want to make this one in the future for shure.

iddqd 08-23-2009 02:54 PM

Sounds interesting. What crystal did you use? 120?

DRoyLenz 09-22-2009 08:33 PM

I'm trying to run BeerSmith on the hops for this brew, and I'm coming up short. According to BeerSmith, I input the following parameters:

Batch Size - 5 Gallons
Boil Volume - 1.5 Gallons
Estimate OG - 1.099
First Hop - 1 oz Challenger 60 min
Second Hop - 1 oz Cascade 30 min
Third Hop - 1 oz Cascade 15 min

Given this, I'm getting 4.2 IBUs not 25 IBUs, am I doing something wrong? I'd like to note that when I change the Estimated OG to the default value of 1.040, the calculation yields 24.8 IBUs, which is close to the listed Bitterness above. Could that be the issue?

evans5150 10-23-2009 03:56 AM

Do you guys think 15 minutes of steeping is enough? I was planning on hitting 30 or 45 minutes. And...what do you think about a 90 minute boil for this recipe to carmelize the sugars a bit more for a toffey flavor?

motobrewer 11-10-2009 07:45 PM

Quote:

Originally Posted by DRoyLenz (Post 1563798)
Given this, I'm getting 4.2 IBUs not 25 IBUs, am I doing something wrong? I'd like to note that when I change the Estimated OG to the default value of 1.040, the calculation yields 24.8 IBUs, which is close to the listed Bitterness above. Could that be the issue?

1oz challenger at 60 (7% AA) should give you 20-24 IBU's by itself...


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