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Old 02-04-2010, 12:14 AM   #1
RighteousFire's Avatar
Jan 2009
Jacksonville, NC
Posts: 224
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: Recipe Type: All Grain Yeast: S-04 Yeast Starter: No Additional Yeast or Yea   
Yeast Starter: 2-Quart   
Batch Size (Gallons): 5   
Original Gravity: 1.080   
Final Gravity: 1.019   
IBU: 91   
Boiling Time (Minutes): 90   
Color: 46   
Primary Fermentation (# of Days & Temp): 14 @ 64F   
Secondary Fermentation (# of Days & Temp): 14 @ 60F (if desired)   
Tasting Notes: Perfect for the style and super clean. Has a slightly noticeable alcohol aroma.   

This beer won me 3rd out of 16 at my local HomeBrew competition here in Frederick, with guest judging from a Flying Dog brewer. It was deemed perfect for the style, super clean, but young, which was the only bad thing about it. It had only been in bottle for 3 months at that point. I recommend 6 months of aging at least.

12.00 lb Pale Malt (2 Row)
1.50 lb Amber Malt
1.50 lb Crystal-60
1.00 lb Carafoam
0.50 lb Black (Patent) Malt (500.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
1.50 oz Chinook [11.40%] (90 min) 70.6 IBU
1.50 oz Goldings, East Kent [5.00%] (30 min) 15.8 IBU
1.50 oz Goldings, East Kent [5.00%] (1 min) 5.2 IBU
1 Pkgs London Ale (Wyeast Labs #1028)

Single Infusion mash @ 154F for 90 minutes.

This beer was obviously un-fined, as I didn't feel the need to because of how dark it is. Notice the bits of yeasties floating in the glass.

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Old 07-10-2010, 02:34 AM   #2
Sep 2009
Posts: 440
Liked 11 Times on 11 Posts

I am considering making a imperial stout for this Christmas, and I had come up with the same dark malt schedule you have, except only 4oz of Black Patent. Personally, I don't mind big aggressive beers, but the beer is not for me.

So I'm wondering, did this one come out with a lot of bitterness from the dark malts? I'm trying to make it big, but as smooth as possible too.

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