Imperial Stout Mud Pool - Imperial Sweet Stout

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vegas20s

Well-Known Member
Joined
Jul 8, 2010
Messages
310
Reaction score
4
Recipe Type
Partial Mash
Yeast
s-04
Yeast Starter
Maybe
Additional Yeast or Yeast Starter
n/a
Batch Size (Gallons)
5.5
Original Gravity
1.88
Final Gravity
1.31
Boiling Time (Minutes)
60
IBU
46
Color
Black
Primary Fermentation (# of Days & Temp)
7 @ 72F
Secondary Fermentation (# of Days & Temp)
12 @ 72-74F
Additional Fermentation
Bottled with 4.25oz Brown Sugar
Tasting Notes
Dang Good
I had been making ciders for a bit and wanted something dark and rich. This is what I came up with.

Fermentables
Sugars:
Amber Unhopped LME 4.5 lb-Full boil
Amber Unhopped LME 4.5 lb-Late boil
Brown Sugar, Light 0.88 lb-Late boil
Molasses 0.5 lb-Late boil

Grains-Mashed at 150F for 1 hour:
Chocolate Malt 0.5 lb
Black (Patent) Malt 0.5 lb
Oats, Flaked 0.5 lb
Pale Malt, 6 Row 0.5 lb
Roasted Barley 0.5 lb
Carapils Malt 0.25 lb
Caramel Malt 60L 0.25 lb

Hops
Simcoe (US) 0.9 oz 60 min 12.2%
Amarillo (US) 0.9 oz 60 min 10.3%
Liberty (US) 0.5 oz 60 min 3.9%
Amarillo (US) 0.0 oz 30 min 10.3%
Liberty (US) 0.5 oz 30 min 3.9%

Adjuncts
Lactose (Milk Sugar) 0.5 lb-Late Boil
Cocoa Powder 12.0 tbs-Late Boil
Oak Chips 1.5 oz 2.0 weeks Secondary

Yeast
S-04
I used washed re-pitched yeast. I would use to packets if I was going to use fresh dried yeast.
 
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