Imperial Stout Black Metal Imperial Stout

[nikvolkert]

Recipe Type

All Grain

Yeast

Wyeast 3711 (French Saison)

Yeast Starter

per mr malty

Additional Yeast or Yeast Starter

per mr malty

Batch Size (Gallons)

5 Gal

Original Gravity

1.085

Final Gravity

1.010-1.015

Boiling Time (Minutes)

90

IBU

40

Color

?

Primary Fermentation (# of Days & Temp)

?

Secondary Fermentation (# of Days & Temp)

?

Additional Fermentation

?

Tasting Notes

Jester King Recipe

I got the following off the Jester King website. Looking for some tips to fill in the cracks....

Black Metal Imperial Stout



These are the percentages for Black Metal. Apply them how you would like to your homebrew set up!


OG: 1.085, FG: 1.010-1.015


77% Pale 2-Row
5% Roasted Barley
4% Chocolate Malt
4% Black Malt
2% Crystal 60L
2% Crystal 120L
2% Brown Malt
4% Carafa III


Hops: ~40 IBUs of Columbus @ 90mins


- 90 minute boil

- Primary fermentation with Wyeast 3711 (French Saison Yeast)

What I need help with is:
getting from malt percentages to lbs. for 70% brewhouse efficiency.
Mash temp and time.
Ferment temp and time.

What are your thoughts?

 

[MMP126]

Yo...

Here is what I got

2-Row Brewer's Malt, Briess 13lb
Roasted Barley (English, 500L) 0.84lb
Chocolate (US, 350 SRM) 0.67lb
Black Patent 0.67lb
Caramel/Crystal Malt - 60L 0.36lb
Caramel/Crystal Malt - 120L 0.36lb
Crisp Brown Malt 0.36lb
Carafa Special III (525 SRM) 0.7lb

0.65oz Columbus @ 90min = 39.6 IBU

SRM is about 200

My OG is 1.086

Mash at 153 or so for 60min would be fine

Ferment at 67 for 21 days. Rack to secondary for 14 days @ 70.

This is my take, someone check me.

 

[jeremy2027]

I emailed Jester King asking about the Original Black Metal and this is the response I got back hope it helps. Kicks ass to get a response back from a brewery like this BTW

We do a single infusion mash at about 150-152F. Here's the OG recipe fermented with 007. Cheers.


BREW LOG

BREW DATE: 08/19/11
BLACK METAL IMPERIAL STOUT
BATCH: #8

RECIPE/TARGETS

BATCH SIZE 31.0 BBLS
ORIGINAL GRAVITY 1.103
PITCHING TIME ORIGINAL GRAVITY 1.087
FINAL GRAVITY 1.026
ABV 10.3%
APPARENT ATTENUATION 73%
IBU 49
SRM 70
BOIL LENGTH: 90 MIN.
BREWHOUSE EFFICIENCY 85%
2,145 LBS. CRISP MARIS OTTER (64%)
450 LBS. DEXTROSE (15%) (ADDED DURING FERMENTATION)
220 LBS. SIMPSONS ROASTED BARELY (7%)
110 LBS. SIMPSONS BLACK MALT (3%)
110 LBS. SIMPSONS CHOCOLATE MALT (3%)
83 LBS. SIMPSONS CARAMALT (2.5%)
55 LBS. CRISP BROWN MALT (2%)
55 LBS. WEYERMANN CARAFA III SPECIAL (2%)
55 LBS. SIMPSONS DARK CRYSTAL (2%)
7.0 LBS. MILLENIUM 90 MIN. 17.4%AA 46 IBU
6.0 LBS. EKG WHIRLPOOL 6.1%AA 3 IBU
YEAST: BSI-007
MASH: 1.1 QUARTS/GALLON; 862 GALLONS H20
MASH TEMP: 154F
COPPER UP TARGET: 33.2 BBLS. OF 1.085 WORT
BOIL: 90 MIN.
AERATION: 60 MIN. OF 02 AT 7 LITERS PER MIN.
YEAST PITCHING RATE: 1M CELLS PER LITER PER DEGREE PLATO
FERMENTATION TEMP: 68F
CARBONATION: 1.7 GRAMS DEXTROSE PER 750ML BOTTLE

Jeffrey Stuffings
Founder / Owner
Jester King Brewery
13005 Fitzhugh Rd.
Austin, TX 78736
(512) 364-7278
www.jesterkingbrewery.com

 

[nikvolkert]

Wow, that was a quick response. Thanks for both of your help. I wonder why the recipe you got from them differs so much from what's on their website. I looked up the BSI-007 and it says Classic ESB profile; clean and highly attenuative. Well suited for high gravity ales. Compares to WLP007 Dry English Ale. That's pretty different from the French Saison.

 

[nikvolkert]

OK, I just found out there is Black Metal Imperial Stout, and Black Metal Farmhouse Imperial Stout. The recipe I originally posted must be the Farmhouse version.

 

[jeremy2027]

Correct back in the day when Black Metal first came out they used 007 and it rocked :rockin:
Im not a big fan of the farmhouse version but I still wouldnt turn it down.