hamaien
Active Member
- Recipe Type
- Partial Mash
- Yeast
- US-05
- Yeast Starter
- 2 rehydrated packets
- Additional Yeast or Yeast Starter
- None
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.100
- Final Gravity
- 1.030
- Boiling Time (Minutes)
- 60
- IBU
- 80
- Color
- 88 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks at 68F, cold crash for 1 week before bottling
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Rich and smooth with robust roastiness. Notes of dark chocolate and dark fruits.
Grain:
14 lbs Maris Otter
2.5 lbs Chocolate Malt 350L
2.5 lbs Roasted Barley 500L
1 lb Crystal 120L
20lbs total grain
Additional fermentables:
2 lbs Briess Wheat DME
.5 lb Lactose
Hops:
60: 1.5oz Northern Brewer 10.2AA 31.4IBU
30: 2oz Kent Goldings 5.8AA 18.3IBU
15: 2.5oz Northern Brewer 10.2AA 25.9IBU
5: 2oz Kent Goldings 5.8AA 4.7IBU
Yeast:
2 packets rehydrated US-05
Water:
Wilmington, NC-
Calcium: 10ppm
Magnesium: 2ppm
Sodium: 31ppm
Chloride: 24ppm
Sulfate: 38ppm
Alkalinity (CaCO3): 20ppm
Other:
Whirlfloc tablet at 15 minutes
1 tbsp Yeast nutrient at 15 minutes
1 tbsp 5.2 pH Stabilizer in mash
BIAB Mash schedule:
Single infusion of 7.5 gallons at 163 degrees to reach mash temperature of 152. Mash for 60 minutes. Infusion of 3 gallons boiling water to reach mashout temperature of 167 for 10 minutes. Pull grain bag, rest on draining rack over the pot (I use a metal cookie cooling rack). Squeeze the grain bag for increased efficiency. Use a metal pitcher to pour remaining water at 170F through the grain bag and collect your pre-boil volume for your system, typically 7 gallons for a 6 gallon batch.
Fermentaiton:
Give the beer plenty of time on the yeast cake, I left it in primary for a month. Cold crash 1 week before bottling for clarity.
Bottling:
I carbonated with 3.3oz corn sugar to get 1.8 volumes since I like a smoother texture in my imperial stouts. I lost a couple points for low carbonation so adjust to your preference.
Recipe notes:
I lost points mostly on texture related issues. Personally I don't like super thick and chewy stouts since I find them hard to drink so this recipe is on the lighter side of the style. 9.3% ABV balances well with the medium-low finishing gravity to make a lighter and less oily mouthfeel for the style. If you want to beef up the mouthfeel, I suggest swapping the Wheat DME for flaked wheat and/or using a lower attenuating yeast strain.
I also lost a couple points because the hopping rate was perceived as a little low so if I brew this again I might add some more Northern Brewer on the tail end to get closer to 95IBU.
Picture coming soon.
14 lbs Maris Otter
2.5 lbs Chocolate Malt 350L
2.5 lbs Roasted Barley 500L
1 lb Crystal 120L
20lbs total grain
Additional fermentables:
2 lbs Briess Wheat DME
.5 lb Lactose
Hops:
60: 1.5oz Northern Brewer 10.2AA 31.4IBU
30: 2oz Kent Goldings 5.8AA 18.3IBU
15: 2.5oz Northern Brewer 10.2AA 25.9IBU
5: 2oz Kent Goldings 5.8AA 4.7IBU
Yeast:
2 packets rehydrated US-05
Water:
Wilmington, NC-
Calcium: 10ppm
Magnesium: 2ppm
Sodium: 31ppm
Chloride: 24ppm
Sulfate: 38ppm
Alkalinity (CaCO3): 20ppm
Other:
Whirlfloc tablet at 15 minutes
1 tbsp Yeast nutrient at 15 minutes
1 tbsp 5.2 pH Stabilizer in mash
BIAB Mash schedule:
Single infusion of 7.5 gallons at 163 degrees to reach mash temperature of 152. Mash for 60 minutes. Infusion of 3 gallons boiling water to reach mashout temperature of 167 for 10 minutes. Pull grain bag, rest on draining rack over the pot (I use a metal cookie cooling rack). Squeeze the grain bag for increased efficiency. Use a metal pitcher to pour remaining water at 170F through the grain bag and collect your pre-boil volume for your system, typically 7 gallons for a 6 gallon batch.
Fermentaiton:
Give the beer plenty of time on the yeast cake, I left it in primary for a month. Cold crash 1 week before bottling for clarity.
Bottling:
I carbonated with 3.3oz corn sugar to get 1.8 volumes since I like a smoother texture in my imperial stouts. I lost a couple points for low carbonation so adjust to your preference.
Recipe notes:
I lost points mostly on texture related issues. Personally I don't like super thick and chewy stouts since I find them hard to drink so this recipe is on the lighter side of the style. 9.3% ABV balances well with the medium-low finishing gravity to make a lighter and less oily mouthfeel for the style. If you want to beef up the mouthfeel, I suggest swapping the Wheat DME for flaked wheat and/or using a lower attenuating yeast strain.
I also lost a couple points because the hopping rate was perceived as a little low so if I brew this again I might add some more Northern Brewer on the tail end to get closer to 95IBU.
Picture coming soon.
