The Black Imp (Imperal Stout)

[WishboneBrewery]

How's this sound? The plan would be to not sparge the full volume then give a 2 hour boil to further concentrate.
Sugar to lighten the body and also make a single mash more viable, mash efficiency dropped from my usual 80% to help.

The Black Imp

Code: Select all

Fermentable	Colour	lb: oz	Grams	Ratio
Pale Malt	5 EBC	15 lbs. 1.3 oz	6840 grams	80%
Black Malt	1100 EBC	1 lbs. 5.1 oz	595 grams	7%
Brown Malt	150 EBC	0 lbs. 15.0 oz	425 grams	5%
Sugar, Household White	0 EBC	0 lbs. 15.0 oz	425 grams	5%
Amber Malt	100 EBC	0 lbs. 9.0 oz	255 grams	3%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Target	Whole	10.2 %	120 mins	0 lbs. 2.5 oz	70 grams	35%
Green Bullet	Whole	13.7 %	60 mins	0 lbs. 3.5 oz	100 grams	50%
Challenger	Whole	7.6 %	5 mins	0 lbs. 0.5 oz	15 grams	7.5%
First Gold	Whole	7.9 %	5 mins	0 lbs. 0.5 oz	15 grams	7.5%

Final Volume:	23	Litres
Original Gravity:	1.080	
Final Gravity:	1.019	
Alcohol Content:	8.1%	ABV
Total Liquor:	36.4	Litres
Mash Liquor:	20.3	Litres
Mash Efficiency:	70	%
Bitterness:	169	EBU
Colour:	238	EBC

[Lugsy]

I like your thinking. It's got to be easier than my Imperial Stout was!

[WishboneBrewery]

Its open to changes

[dave-o]

Wow, you don't want to drink that one young!

Looks good though.

[Lugsy]

I presume you'll be making another beer with further sparges?

There's got to be a lot of goodness left in them grains!

[WishboneBrewery]

Might do xxx

[coatesg]

I'd make the brown/black balance more towards brown myself - 7-9% brown and 4-5% black perhaps, but I'm sure it's work out as is. You have got amber in there which could happily be higher too - up to 10-20% even...!

[WishboneBrewery]

I could always get the durden park book out for a bit of reference.