AG#29 - Naked Imperial Stout

[WishboneBrewery]

Naked Imperial Stout
Fingers crossed this will work out better than last weekend!
I'm doing an overnight mash for the first time, makes sure I give it lots of time, a more sensible ABV and amount in the Mash tun

Fermentables:
Pale Malt 4270g - 75%
Munich Malt 565g - 10%
Chocolate Malt 280g - 5%
Roasted Barley 280g - 5%
Golden Naked Oats 280g - 5%

Hops:
Golding @ 60 mins 71g
Fuggle @ 60 mins 71g
Saaz @ 10 mins 27g

Final Volume: 14 Litres
Original Gravity: 1.090
Final Gravity: 1.026
Alcohol Content: 8.4% ABV
Total Liquor: 24.1 Litres
Mash Liquor: 14.2 Litres
Mash Efficiency: 75 %
Bitterness: 70 EBU
Colour: 349 EBC

Pale malt, chocolate malt, munich malt, roasted barley, naked golden oats, and a Teaspoon of Gypsum:

Mash Paddle could do with a bigger grip, has to be held like a Numpty or you get blisters from stirring:

Centre of Mash Temp after overnight Mash:

Good bit of black stuff first runnings:

140g split between Fuggle & Golding hops for the bittering, Saaz hops for the last 10mins:

Did a third sparge, thanks EcDy for the tips, and collected 10L @ 1020 which I boiled down and added back to the copper and boiled untill just before my pre-boil volume before adding my bittering additions:

F&G going in!!!:

Saaz hops going in:

Temperature Corrected this is OG:1093 :

Nottingham Yeast Pitched dry at about 24-25c

[196osh]

If thats a paint stirrer just strap it to the end of a power drill. No more blisters.

[bellebouche]

Bleary eyed I saw your tweet about this brew at about 1:30am! I was full of questions about your overnight mash... how did it work out? What was your strike temp and mash temp when you'd mixed in your strike water...? How did it hold the temps overnight?

I should imagine there is zero risk of it underconverting this time!

How doughy/sticky was it when you come round to sparging?

[WishboneBrewery]

Not a paint Stirrer 196, its something I made.

Bell, The Core of the Mash was at 53c the edges were 47c, the Mash consistency was just nice not sticky and it sparged well with 83c hot liquor.

Wort is now in the copper, Hops weighed out, I'm just considering another sparge and a longer boil to regain some of the lost efficiency as its currently about 40%.
I suppose I could split the next spargings across a few pans on the kitchen stove and boil them down and add them to the copper.

[bellebouche]

40% is a bad, bad number and again I'm struggling to get to grips with what the issue might be. I'm assuming the temps you're quoting where what it'd dropped to overnight and not the initial mash-in type temp.

Are you taking gravity readings of your wort/runnings? I'm certain there has to be a *ton* of fermentables left in your mash so long as the sparge water didn't denature all the amylase enzymes... it should continue converting the runnings right up until you spark up your kettle.

[EccentricDyslexic]

yep, run more sparge water through the grains to get the others sugars out and boil all up!

Steve

[WishboneBrewery]

I got 10L of 1020 wort from the last sparge So its in 2 pans on the kitchen cooker, will boil it down and add to the copper (which is also boiling down) Should end up with something pretty good.

[coatesg]

40% is a bad, bad number and again I'm struggling to get to grips with what the issue might be.

Agreed - 40% efficiency is way too low here - OG 1048? (1.090 @75% = 1.048 @40%)

If you were continous sparging then 'd say it's because you sparged too quick and still have a load of sugar in the tun, but you're not.... Is your thermometer that you use to measure the mash temps definitely reading right?

[WishboneBrewery]

The 'Very' minimum temp my Mash could have been using 3 different thermometers would have been about 63c and the Maximum aimed Temp was 67c, The Blue thermometer read 65-66c flicking between the two... I'm a bit dubious of my spirit thermometer, think I should buy a new one as a reference point.
Got a few tips from Steve via PM, sparged again and I think my Pre-boil Gravity is looking pretty good now after an extended boil.
^^See Updated Post^^

[WishboneBrewery]

All done now, Just the hops to dig out

[196osh]

Great stuff. Hopefully it works out well fermentation wise. I would chuck in an extra packet to be sure.

Bloody dark beers always stick with me

[WishboneBrewery]

I gave it about 35g of Notts yeast, think its already fermenting

[EccentricDyslexic]

Did you get your SG in the end?

steve

[WishboneBrewery]

Yep 1093

[196osh]

Nice. Good idea on the yeast imo.

Hope it turns out great.