Oak aged and not oak aged Imperial Stout

[alecwallace]

Hi all, I brewed this on 26th March 2013 and all went quite well. Pre boil and post boil OG on target and I got another two litres in to the fermenter. Interestingly the recipe was based on BIAB but then brewed using a cool box mash tun and HDPE bucket boiler. Was OVERNIGHT MASH and NO CHILL too, so far so good. Going to put half in to secondary after oak chip aging and the second half in to bottle.

Original Gravity (OG): 1.087
Final Gravity (FG): 1.022
Alcohol (ABV): 8.55 %
Colour (SRM): 61.1
Bitterness (IBU): 91.0 (Average - No Chill Adjusted)

51% Maris Otter Malt
20% Munich I
10% Crystal 120
5% Black Malt
5% Chocolate
5% Flaked Oats
2% Peated Malt
2% Roasted Barley

8 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
1.7 g/L Styrian Golding (5.19% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66°C overnight. Boil for 60 Minutes

Fermented at 17°C with Safale S-04