Imperial Stout Ten Fidy Clone

[ThirstyPawsHB]

F'en finally!! FG at 1.027. Still not 10%, but I'll take it. Had 68% attenuation with safeale5.

 

[Ozzy2001]

Brewing this today. Can't wait to see how it turns out.

 

[ThirstyPawsHB]

Brewing this today. Can't wait to see how it turns out.

Awesome, glad to see someone besides me posting here. You doing the pure clone recipe? Or are you changing anything up?

 

[Ozzy2001]

I took out the last hop addition and made the first 2 1.5oz. Other than that everything was the same.

I had a stuck sparge so I had to add more water so my OG is only 1.092. Which isn't the end of the world. Hopefully it will finish around 1.020 and be 9fidy [emoji1]

 

[ThirstyPawsHB]

Mine are too bitter. I'm lowering the hops myself. Hope yours ferments out. I have a 6% stout going now which will be the yeast for next attempt. Keep us posted.

 

[Ozzy2001]

Finished out at 1.020. I'm going to let it sit for a month or so then take a taste. It's actually pretty good as it is. Not too boozy. The roasted malts are most noticeable. It has a super silky mouthfeel which is great. I think it's going to be pretty good.

 

[ThirstyPawsHB]

Nice work!

 

[user 145730]

I brewed this 12/30/15. OG was 1.092 and ended up at 1.024. Pitched s05 in a big started. I want to bottle this but I've had terrible experiences getting the carbonation right. Any suggestions?

 

[GrogNerd]

I brewed this 12/30/15. OG was 1.092 and ended up at 1.024. Pitched s05 in a big started. I want to bottle this but I've had terrible experiences getting the carbonation right. Any suggestions?

could add a little CBC-1 yeast to your priming sugar during bottling

 

[Ozzy2001]

Nice work!

Thanks in really happy with what I tasted. Really glad I hit it with some O2 as well.

 

[ThirstyPawsHB]

Thanks in really happy with what I tasted. Really glad I hit it with some O2 as well.

At what stage did you hit it with o2? 12hrs seems to be the consensus. Doing another attempt next week.

 

[ThirstyPawsHB]

Another attempt, v3, going. Put onto a 5% stout yeast cake. 2hrs and already bubbles!

 

[Ozzy2001]

I hit it with O2 before I pitched. 1500ML starter of WLP001. I don't have a display gauge on my regulator, but ran it with tiny bubbles for about 45secs.

 

[ThirstyPawsHB]

Anyone have experience on this subject? So my attempt 1 and 2 ended malty, 1.045 and 1.027. However, neither one are sweet. My dipa that ended at 1.010 taste sweeter. Any takers?

 

[atimmerman88]

Anyone have experience on this subject? So my attempt 1 and 2 ended malty, 1.045 and 1.027. However, neither one are sweet. My dipa that ended at 1.010 taste sweeter. Any takers?

MAybe there's more at play than just residual sugars.

What were the hops and crystal malts with dipa?

We're all served similar too? Same temps?

 

[ThirstyPawsHB]

Problem solved. Over mashing/sparging caused tannins to extract from dark grains. I've done 2 more with 45min mash and 10min sparge. No astringent/excess bitter. Flavors are more pronounced. Also switched back to 2-row. Marris Otter adding too much bready/yeast flavor for my taste. Excited and have adjunct plans for 2016. After 2 years, finally feeling like I'm starting to get a handle..ha!

 

[Peepmachine]

Ok, I just brewed the OP version of this recipe. I added the recipe into my BeerSmith and have same results on paper as OP. My efficiency must be off because when I checked my OG it clocked in at 1085. Kinda bummed. My spare water cooled few degrees than it should have. Would that change OG? I used A-10 Darkness from Imperial Organics as my yeast. 200 billion cells x 2 cans. Any suggestions to help me get efficiency better? Not sure what happened

 

[ThirstyPawsHB]

Do what I do, buy more grain. About 58% on these big beers for me. Don't stress about it anymore. Side by side..nailed it! Great recipe!

View attachment 1488925011772.jpg

 

[sejasba]

I brewed this today. For others like me that have a 10 gallon cooler for a mash tun, yes, everything fit (surprisingly). About 23.5 lbs of grain and 7.3 gallons of water. It was at the tippy top, no more room to spare. When I pressed down on the lid to close it, a little foam came out, so really had no room left for anything. Amazingly I hit the 1.100 OG, which is was unexpected since my efficiency isn't usually up to snuff. Opted for 2 rehydrated US-05 packets, otherwise followed the recipe exactly. We'll see how it goes. I'm a little worried about hitting the FG.

 

[ThirstyPawsHB]

I brewed this today. For others like me that have a 10 gallon cooler for a mash tun, yes, everything fit (surprisingly). About 23.5 lbs of grain and 7.3 gallons of water. It was at the tippy top, no more room to spare. When I pressed down on the lid to close it, a little foam came out, so really had no room left for anything. Amazingly I hit the 1.100 OG, which is was unexpected since my efficiency isn't usually up to snuff. Opted for 2 rehydrated US-05 packets, otherwise followed the recipe exactly. We'll see how it goes. I'm a little worried about hitting the FG.

Just posted on another thread about getting better attenuation. I was taught this, it's easy, it works, so passing it on.

https://www.homebrewtalk.com/showthread.php?p=7946944

 

[sejasba]

Just posted on another thread about getting better attenuation. I was taught this, it's easy, it works, so passing it on.

https://www.homebrewtalk.com/showthread.php?p=7946944

interesting. what if it's beyond 12 hours?

 

[ThirstyPawsHB]

interesting. what if it's beyond 12 hours?

I was instructed to be 12hr so idk. In my mind i don't think it would be an issue. I've reoxygenated at 7 days with no odd issues myself, trying to, unsuccessfully, restart fermentation.

 

[sejasba]

My blow off tube was bubbling up until yesterday. Checked gravity today (5 day mark) and it's at 1.045. I rarely check gravity on my beers until I'm ready to keg at around the 3 week mark, so I don't know how long it can take to reach FG. If it's at 1.045 after 5 days should I not be very optimistic it will get anywhere near 1.030?

 

[ThirstyPawsHB]

I'd be suprised if it hits upper 30s.

 

[sejasba]

I'd be suprised if it hits upper 30s.

Before I took my reading yesterday morning I moved it upstairs where it's a bit warmer, then roused the yeast a bit. Checked again this morning, there is a small layer of krausen on top and I'm reading slightly lower, around 1.043. I guess I'll be happy with anything below 1.040, we'll see.

 

[ThirstyPawsHB]

Yeah my first couple imperial stouts stopped dead around 1.040 until that technique was introduced to me.

 

[sejasba]

Yeah my first couple imperial stouts stopped dead around 1.040 until that technique was introduced to me.

I used 2 packets of S05 so I didn't think oxygenating would have been as much of a big requirement.

 

[ThirstyPawsHB]

I used 2 packets of S05 so I didn't think oxygenating would have been as much of a big requirement.

One thing I didn't mention using that technique is I brew a lighter 6.5% beer first to build up a yeast cake. The Imperial Stout gets dumped on it, transfered back and forth between 2 buckets then divided in half so one never has to wonder if they have enough yeast or enough head space.

Enough oxygen is a must during the sugar conversion.

 

[sejasba]

One thing I didn't mention using that technique is I brew a lighter 6.5% beer first to build up a yeast cake. The Imperial Stout gets dumped on it, transfered back and forth between 2 buckets then divided in half so one never has to wonder if they have enough yeast or enough head space.

Enough oxygen is a must during the sugar conversion.

Huh, I always thought the oxygen was meant for yeast reproduction, so if you added more yeast it was less important.

 

[ThirstyPawsHB]

If you have more bodies, you need more oxygen to support them. Make sense?