Samuel Smith Imperial Stout and Oatmeal Stout

[Bazil]

Hi,

We had a few bottles of this over the weekend and were very impressed.

Does anyone know what type of yeast Samuel Smith use particularly for the imperial. I'll be brewing it for a friend who would like a higher alcohol content around 8% - 9% as apposed to the 7% from Sam Smiths bottled version.

Imperial Stout 23Lt at 84% efficacy 90 min mash at 66C and 90 min boil estimate 1074 abv 8.4% if it reaches 1010

Marris Otter 5,680 gm
Crystal Malt 570 gm
Roast Barley 280 gm
White Sucrose 200 gm (recipe calls for 570gm but cut back to 200gm due to efficiency)
EK Goldings 55gm 90 min
Fuggle 65gm 90 min

Can you chaps recommend a yeast for me please I do have a wyeast 1469 which I know will go to 9% but is there a more suitable yeast?

Cheers
Barry

[oblivious]

280 grams of Roast Barley looks a little low for an imperial, do they use any other Roast malts?

[onlooker]

280 grams of Roast Barley looks a little low for an imperial, do they use any other Roast malts?

Very low, I used 1.5kgs in my last one plus patent and it still needed more!!

[eskimobob]

Does anyone know what type of yeast Samuel Smith use particularly for the imperial.

I can't say what they use but I am fairly sure it need regular rousing. Sam Smiths brew in 'Yorkshire Squares' and they regularly rouse the yeast by pumping the green beer through a nozzle that sprays it over the top of the yeast head (at least that was what they did when I toured their superb brewery about 10 years ago).