New Years Day Imperial Stout Brewday????

[Lugsy]

Hows about this one then:

Super Massive Black Hole 2

Fermentable Colour Grams Ratio
Pale Malt 6800 grams 63.8%
Roasted Rye Malt 500 grams 4.7%
Chocolate Malt 150 grams 1.4%
Chocolate Malt, Pale 300 grams 2.8%
Sugar, Household White 1000 grams 9.5%
Crystal Malt 300 grams 2.8%
Amber Malt 500 grams 4.7%
Black Malt 300 grams 2.8%
Brown Malt 300 grams 2.8%
Peat Smoked Malt 500 grams 4.7%

Hop Variety Type Alpha Time lb: oz grams Ratio
Apollo Whole 19 % 120 mins 50 grams 25%
Amarillo Whole 8.9 % 120 mins 50 grams 25%
Apollo Whole 19 % 15 mins 50 grams 25%
Amarillo Whole 8.9 % 15 mins 50 grams 25%

Final Volume: 21 Litres
Original Gravity: 1.112
Final Gravity: 1.022
Alcohol Content: 12% ABV
Bitterness: 140 EBU
Colour: 368 EBC

If I exclude the sugar from the grain bill then the pale malt comes in at just over 70% for the mash which should help with a healthy conversion. I get the date included in the OG, probably a ridiculous goal and I'll wind up missing it but the idea's in my head now so I have to attempt it. I think this will need champagne yeast along with a healthy dose of S-04 or US-05 to get it going properly and keep fermenting after the poor little ale yeasties have gone belly-up in the alcohol overkill. Followed with something like 150ml of whisky (can't decide between bourbon and some of SWMBO's Smokehead single malt, probably more than my life's worth) to soak some oak chips/cubes and add to the fermenter after the first week. Plan!

[Tom_D]

How's the planning going chaps? Everyone got their starters going?

Here's mine:

'Old Black'

17L

Maris Otter 81%
Chocolate Malt 6%
Table Sugar 6%
Roasted Barley 4%
Flaked Wheat 2%
Wheat Malt 1%
Black Malt 1%

Pacific Gem 60g FWH
Willamette 40g @30m
Willamette 10g @15m

IBU 73
OG 1.112

WLP001

I get the date included in the OG

I've shamelessly 'borrowed' this idea Lugsy, I very much doubt I'll hit it though.
I have a 4 litre starter of wlp001 doing its thing right now.. I hope it's got what it takes

I've been soaking some oak cubes in bourbon for the last couple of months and I'm going to age 1/3 of the stout on these for 2 months. The rest will be unadulterated.



Bit nervous about this brew to be honest! I BIAB with a 19L stock pot so I'm going to use what Randy Mosher calls the 'Doble-Doble' method. This basically means mashing half the grist, then doing a second mash in the wort with the remainder. I'm expecting disasters but it should be fun

[WishboneBrewery]

2 months in the planning then, I've just got to decide which recipe version I go with.

[leedsbrew]

I've been looking at volumes and weight of grist and recon I'm going to do two no sparge beers in my 80L mash tun. 11KG of grain + 40L mash liquor should produce a PB volume of 29L.

Then a second no sparge mash of 29L for the small beer.

I plan on mashing in at 62oC for the RIS to try and up the fermentability! I don't think it's going to lack body

[leedsbrew]

My starter is ready. 20L of galaxy amber! Plenty of WLP090 slurry at the bottom of that!

[WishboneBrewery]

Some tempting ideas there LB, I wonder what the max Malt bill I can get in the 45L coolbox is with enough room to batch sparge minimally? This would decide my recipe as I feel the need for a regular Roasted Barley Stout.

I'll probably forget all that and go with a tweaked version of my first 'Abyss' recipe with all the different dark malts in it...probably!

[Tom_D]

Yeah, I'd been planning to brew one for some time but hadn't got round to setting a date. An en masse imperial New Year's brewday seemed too good an opportunity to miss!

Go with the original Abyss Ade, you know you want to!

[WishboneBrewery]

Go with the original Abyss Ade, you know you want to!

Yeah probably, a tweaked version minus the jaggery, brew-length shortened slightly just to try and keep the yeast in the bucket and having a fermentation fridge that looks like a Poo-Explosion!!!

Code: Select all

Abyss Black Imperial Stout

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	15 lbs. 7.8 oz	7030 grams	77.5%
Sugar, Date Molasses	800 EBC	0 lbs. 15.8 oz	450 grams	5%
Cara Aroma (Weyermann)	400 EBC	0 lbs. 14.5 oz	410 grams	4.6%
Roasted Wheat (Simpsons /	300 EBC	0 lbs. 14.5 oz	410 grams	4.6%
Sugar, Molasses (Blackstr	1125 EBC	0 lbs. 12.3 oz	350 grams	3.9%
Roasted Rye Malt	450 EBC	0 lbs. 8.6 oz	245 grams	2.7%
Chocolate Wheat Malt	820 EBC	0 lbs. 5.9 oz	165 grams	1.9%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Northern Brewer	Whole	9.2 %	60 mins	0 lbs. 2.5 oz	70 grams	24.6%
Centennial	Whole	11.5 %	60 mins	0 lbs. 0.7 oz	20 grams	7%
Northern Brewer	Whole	9.2 %	30 mins	0 lbs. 1.1 oz	30 grams	10.5%
Columbus (Tomahawk)	Whole	16 %	5 mins	0 lbs. 2.3 oz	65 grams	22.8%
Crystal	Whole	4.9 %	5 mins	0 lbs. 1.8 oz	50 grams	17.5%
Centennial	Whole	11.5 %	5 mins	0 lbs. 1.8 oz	50 grams	17.5%

Final Volume:	20	Litres
Original Gravity:	1.095	
Final Gravity:	1.020	
Alcohol Content:	9.9%	ABV
Total Liquor:	33.3	Litres
Mash Liquor:	20.7	Litres
Mash Efficiency:	65	%
Bitterness:	165	EBU
Colour:	557	EBC

[WishboneBrewery]

Forget that!! Tweaked again! Added a touch of Carafa Spesh 3 and some Munich Type 1 to boost the Lager Malt a bit so its closer to being Pale!

Code: Select all

Abyss Imperial Stout

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	14 lbs. 1.5 oz	6390 grams	69%
Munich Malt I (Weyermann)	15 EBC	1 lbs. 7.4 oz	660 grams	7.2%
Sugar, Date Molasses	800 EBC	0 lbs. 15.8 oz	450 grams	4.9%
Cara Aroma (Weyermann)	400 EBC	0 lbs. 14.5 oz	415 grams	4.5%
Roasted Wheat (Simpsons /	300 EBC	0 lbs. 14.5 oz	415 grams	4.5%
Sugar, Molasses (Blackstr	1125 EBC	0 lbs. 12.3 oz	350 grams	3.8%
Roasted Rye Malt	450 EBC	0 lbs. 8.6 oz	245 grams	2.7%
Chocolate Wheat Malt	820 EBC	0 lbs. 5.9 oz	165 grams	1.8%
Carafa Special III	1200 EBC	0 lbs. 5.8 oz	165 grams	1.8%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Northern Brewer	Whole	9.2 %	60 mins	0 lbs. 2.5 oz	70 grams	24.6%
Centennial	Whole	11.5 %	60 mins	0 lbs. 0.7 oz	20 grams	7%
Northern Brewer	Whole	9.2 %	30 mins	0 lbs. 1.1 oz	30 grams	10.5%
Columbus (Tomahawk)	Whole	16 %	5 mins	0 lbs. 2.3 oz	65 grams	22.8%
Crystal	Whole	4.9 %	5 mins	0 lbs. 1.8 oz	50 grams	17.5%
Centennial	Whole	11.5 %	5 mins	0 lbs. 1.8 oz	50 grams	17.5%

Final Volume:	20	Litres
Original Gravity:	1.096	
Final Gravity:	1.022	
Alcohol Content:	9.9%	ABV
Total Liquor:	33.5	Litres
Mash Liquor:	21.2	Litres
Mash Efficiency:	65	%
Bitterness:	165	EBU
Colour:	625	EBC

[leedsbrew]

Tom! The more the merrier eh! It'll be a damn fine tasting session when we all get round to swapping! Lol

Ade. I'm tryin to make a parti gyle as simple as possible for my bound to be sleepy post night shift brain!
I think for the small I'm going to go with some English hops time pilgrim, challenger or progress. Just to be different to the RIS!


Or I'll use it as a US hopped, cold extracted coffee stout! Depending on how the mood takes me! Lol

This should be called the en mass new years indisission brewday! Lol

[WishboneBrewery]

ha ha ha, that last recipe I posted, I might just weigh out and mix the malts today just so I don't have to have confusion on the day / night before!

[Spikesdad]

Hi all...


Have already wieghed out.. just to save time on the day. Sticking with same recipe as already posted, but gonna add 500g brown sugar, to boost up OG, and save space in tun.

I think its gonna be tight as it is - 23.5 Litres liqour + 9500g grist - should be fun sparging.

Looking forward to this one.

Cheers

[Lugsy]

It'll be a damn fine tasting session when we all get round to swapping! Lol

Yes, it's looking like there'll be a few headaches around the day after that!

The recipe's the least of my worries, it's the mash and boil that's getting me at the moment. No mash tun here so it's BIAB (although even further removed from the spirit of BIAB than I usually manage!), there's no way I can mash enough grain in the 20l pan so I have to make a mash bag to fit my 70l kettle which involves learning how to use a sewing machine for starters . Then I'll have to run off into two pans for the boil which throws my volumes and gravity measurements into a whole new realm of guesswork. And now I'm starting to convince myself that a parti-gyle is possibly the easiest way to tackle the whole thing, never done this before but it can't be worse than the endless boiling and reducing of my last RIS and at least I should get a beer that's drinkable before I've forgotten where I stashed it!

Whose idea was this anyway?

[barney]

the strong part of the Gyle will be this.

#30 Eye Patch (Imperial Stout)

Original Gravity (OG): 1.100 (°P): 23.8
Final Gravity (FG): 1.025 (°P): 6.3
Alcohol (ABV): 9.83 %
Colour (SRM): 38.9 (EBC): 76.6
Bitterness (IBU): 56.6 (Average)

80% Golden Promise Malt
5% Amber Malt
5% Crystal 20
5% Crystal 60
5% Roasted Barley

3.3 g/L Target (9% Alpha) @ 60 Minutes (Boil)


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

Fermented at 20°C with 98ml US-05


Recipe Generated with BrewMate

I'm expecting 1021/1022 though

[Tom_D]

It'll be a damn fine tasting session when we all get round to swapping!

Definitely! There should be a nice spectrum of interpretations too. Looking forward to it!

there's no way I can mash enough grain in the 20l pan so I have to make a mash bag to fit my 70l kettle which involves learning how to use a sewing machine for starters

Hey Lugsy, that is some serious dedication! To be honest, it's going to be tricky for us BIAB'ers but had you thought about splitting the grist and doing two mashes? After the first mash, bring the wort back up to the desired temp and then mash the second lot of grain in the wort that you've just produced. It may take some serious sparging (dunking) afterwards but it sounds like less effort than sewing an extra bag. In Radical Brewing, Randy Mosher explains that this technique (doble-doble) was used from Elizabethan times up until the 19th century, often for special occasions and for long aging. I reckon it sounds ideal for a beer like this!