rewster451
Well-Known Member
I just brewed up my Imperial stout.
First I toasted 1/2 lb. of Crisp Maris Otter.
I steeped it with 1/2 lb. of roasted barley,
1/3 lb. of dark crystal,
1/4 lb. black patent,
1/4 lb. Briess Special Roast,
1/4 lb. Chocolate Malt.
Strained, sparged.
Added 3.3 lbs. Dark Liquid Extract,
3.3 lbs. Light liquid extract,
3 lbs. Plain Light DME.
2 1/2 oz. Cascade pellets (bittering)
1 oz. Whole cascade at 30 min.
1/2 oz. cascade pellets at 30 min.
At 15 min. added 8 oz. Blackstrap Molasses,
1 1/2 tsp. gypsum,
1 tsp. Irish moss,
1 oz. whole cascade
At two minutes added 2 oz. whole fuggles.
Cooled, strained, sparged.
O.G. 1.087!!
Pitched Wyeast 1084.
Today it's bubbling slowly and there's already sediment. I'm happy.
First I toasted 1/2 lb. of Crisp Maris Otter.
I steeped it with 1/2 lb. of roasted barley,
1/3 lb. of dark crystal,
1/4 lb. black patent,
1/4 lb. Briess Special Roast,
1/4 lb. Chocolate Malt.
Strained, sparged.
Added 3.3 lbs. Dark Liquid Extract,
3.3 lbs. Light liquid extract,
3 lbs. Plain Light DME.
2 1/2 oz. Cascade pellets (bittering)
1 oz. Whole cascade at 30 min.
1/2 oz. cascade pellets at 30 min.
At 15 min. added 8 oz. Blackstrap Molasses,
1 1/2 tsp. gypsum,
1 tsp. Irish moss,
1 oz. whole cascade
At two minutes added 2 oz. whole fuggles.
Cooled, strained, sparged.
O.G. 1.087!!
Pitched Wyeast 1084.
Today it's bubbling slowly and there's already sediment. I'm happy.