Hi everyone, I've been lurking for a while as my first brew (a kit cider) was aging and it turned out well, so I've upped the ambition and am looking at making a Chocolate Cranberry Imperial Stout this weekend. If all goes well, I hope to have it ready for the last month or so of winter.
Here's the recipe that I've pieced together from a variety of sources. The units are in metric, as that's what my LHBS sells it in, but I've tried to translate
Recipe Type: Extract
Yeast: Safales-33
Yeast Starter:
Additional Yeast or Yeast Starter: n/a
Batch Size: 20 litres ~5gallons
Original Gravity: 1.089 (estimated using HBD's calculator)
Final Gravity: 1.025 (expected)
IBU: 28
Boiling Time (Minutes): 60
Color: 239 HCU
Primary Fermentation (# of Days & Temp): 14+ @ 20 C
Secondary Fermentation (# of Days & Temp): 14+ at 20 C
Tasting Notes: none yet
4.9kg Light LME (3 cans, 10.5 lbs)
Grains (steeped in 5 litres for ~30-45 minutes)
500g American Crystal 60L (1.1lbs)
750g American Chocolate (1.7lbs)
500g Black Malt (1.1lbs)
250g Roasted Barley (.6lbs)
Hops:
28g Northern Brewer (8.5%AA, 60min) (1 ounce)
42g Goldings (5%AA, 30min) (1.5ounce)
42g Goldings (5%AA, 15 min) (ditto)
1/2 cup fat free premium cocoa powder (10 min)
Fruit:
500g frozen whole cranberries (secondary) (slightly more than a pound)
I plan to steam the frozen cranberries and then rack the wort on to them in the secondary (glass carboy) after the fermentation has more or less ended in primary (plastic tub). After 2 weeks or so in the secondary (constant hydrometer readings), I'll use corn sugar as a primer and bottle, then let sit for at least 1 week, if I can help it. Hopefully it'll turn out well and I can squirrel some away for next winter!
Any tips/comments/suggestions?
Thanks!
Here's the recipe that I've pieced together from a variety of sources. The units are in metric, as that's what my LHBS sells it in, but I've tried to translate
Recipe Type: Extract
Yeast: Safales-33
Yeast Starter:
Additional Yeast or Yeast Starter: n/a
Batch Size: 20 litres ~5gallons
Original Gravity: 1.089 (estimated using HBD's calculator)
Final Gravity: 1.025 (expected)
IBU: 28
Boiling Time (Minutes): 60
Color: 239 HCU
Primary Fermentation (# of Days & Temp): 14+ @ 20 C
Secondary Fermentation (# of Days & Temp): 14+ at 20 C
Tasting Notes: none yet
4.9kg Light LME (3 cans, 10.5 lbs)
Grains (steeped in 5 litres for ~30-45 minutes)
500g American Crystal 60L (1.1lbs)
750g American Chocolate (1.7lbs)
500g Black Malt (1.1lbs)
250g Roasted Barley (.6lbs)
Hops:
28g Northern Brewer (8.5%AA, 60min) (1 ounce)
42g Goldings (5%AA, 30min) (1.5ounce)
42g Goldings (5%AA, 15 min) (ditto)
1/2 cup fat free premium cocoa powder (10 min)
Fruit:
500g frozen whole cranberries (secondary) (slightly more than a pound)
I plan to steam the frozen cranberries and then rack the wort on to them in the secondary (glass carboy) after the fermentation has more or less ended in primary (plastic tub). After 2 weeks or so in the secondary (constant hydrometer readings), I'll use corn sugar as a primer and bottle, then let sit for at least 1 week, if I can help it. Hopefully it'll turn out well and I can squirrel some away for next winter!
Any tips/comments/suggestions?
Thanks!