Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > Extract - Imperial Bastard Stout

Reply
 
LinkBack Thread Tools
Old 07-03-2009, 11:48 PM   #1
r3dn3ckstyl3z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Brunswick, ME
Posts: 470
Liked 6 Times on 5 Posts

Default Extract - Imperial Bastard Stout

Recipe Type: Extract
Yeast: White Labs Irish Ale
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.099
Final Gravity: 1.028
IBU: 25
Boiling Time (Minutes): 60
Color: 42 SRM
Primary Fermentation (# of Days & Temp): 8-10 days at 65-70
Additional Fermentation: bottle condition for 10-14 days
Secondary Fermentation (# of Days & Temp): 5-7 at same
Tasting Notes: Great Tasting Beer. The brown sugar helps to bring out the chocolate tones.

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 150ºF, 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. 80ºF.

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


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

__________________
Chris

Primary: Air
Secondary:Air
Bottle Conditioning:Imperial Stout
r3dn3ckstyl3z is offline  
downey542 Likes This 
Reply With Quote Quick reply to this message
Old 07-04-2009, 12:36 AM   #2
Schnitzengiggle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Tucson, AZ
Posts: 2,664
Liked 29 Times on 22 Posts
Likes Given: 16

Default


I would definitely make a yeast starter for that brew!

However, WLP004 is a great yeast!

__________________
follow me @ Broken Glass Brewery

Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box
Schnitzengiggle is offline  
 
Reply With Quote Quick reply to this message
Old 07-04-2009, 12:44 AM   #3
Recusit8m
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Jeffersonville, Indiana
Posts: 304
Liked 4 Times on 3 Posts

Default


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 is offline  
 
Reply With Quote Quick reply to this message
Old 07-04-2009, 12:45 AM   #4
Recusit8m
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Jeffersonville, Indiana
Posts: 304
Liked 4 Times on 3 Posts

Default


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

__________________
Recusit8m is offline  
 
Reply With Quote Quick reply to this message
Old 07-04-2009, 12:50 AM   #5
r3dn3ckstyl3z
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Brunswick, ME
Posts: 470
Liked 6 Times on 5 Posts

Default


Quote:
Originally Posted by Schnitzengiggle View Post
I would definitely make a yeast starter for that brew!

However, WLP004 is a great yeast!
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.
__________________
Chris

Primary: Air
Secondary:Air
Bottle Conditioning:Imperial Stout
r3dn3ckstyl3z is offline  
 
Reply With Quote Quick reply to this message
Old 08-07-2009, 12:24 AM   #6
trailblazer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: murrieta
Posts: 235
Default


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

__________________
trailblazer is offline  
 
Reply With Quote Quick reply to this message
Old 08-23-2009, 02:54 PM   #7
iddqd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Sweden
Posts: 120
Default


Sounds interesting. What crystal did you use? 120?

__________________
iddqd is offline  
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 08:33 PM   #8
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default


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?

__________________
D

All-Grain Brewing with Extract Brewing Equipment
DRoyLenz is offline  
 
Reply With Quote Quick reply to this message
Old 10-23-2009, 03:56 AM   #9
evans5150
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Posts: 68
Default


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?

__________________
evans5150 is offline  
 
Reply With Quote Quick reply to this message
Old 11-10-2009, 07:45 PM   #10
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville
Posts: 6,865
Liked 234 Times on 204 Posts
Likes Given: 385

Default


Quote:
Originally Posted by DRoyLenz View Post
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...
__________________
motobrewer is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial stout verses Imperial porter Brewpastor Recipes/Ingredients 16 02-17-2014 06:11 PM
Stout VS Russian Imperial Stout Bru Recipes/Ingredients 3 09-06-2009 03:54 PM
'Cheeky Bastard' English Stout Evan! Stout 0 05-13-2008 02:59 PM