New Years Day Imperial Stout Brewday????

[WishboneBrewery]

I've also weighed out my Malts, no going back now!


AG#71 - Abyss Imperial Stout by pdtnc, on Flickr

[Lugsy]

Hi Tom

I've considered pretty much every possible permutation on the mash, the doble-doble sounded like a method that I could manage with my 20l pan but I'd have an unforgivable amount of grain potential left over to not use it for a second brew. I normally get first runnings in the region of 1.080 with my normal beers at about a 2.5:1 liquor to grain ratio and as I've just got a lovely new boiler for Christmas it seems a shame not to use it, I reckon a 3(ish):1 ratio will give me about the right pre-boil (and pre-sugar-addition) gravity for our ridiculous OG goal and then I get a small beer too with little extra effort. So, I'm stealing LB's idea - 13kg of grain mashed with 40l water, first runnings for the RIS, then sparge with 30l and collect that for the small beer. Lots of juggling of vessels for me (no HLT) but it's all in the name of brewing

[Lugsy]

Nice one pdtnc! Now I have to spend a day scouring the wholefood shops/asian supermarkets to find sugars. Bloody hell.

[Tom_D]

Nice looking grist there Ade! I'm well intrigued about the date syrup.. should leave some nice residual flavours.

Hey Lugsy, I respect your dedication, I'd want to use the new boiler too! Big-ups to the parti-gyle crew... One day I'll have a bash at it.

One thing's for sure, I anticipate a monster hangover on the first of January so that's already another hurdle. I think I'll follow you chaps and weigh out my grain in advance!

[Lugsy]

Merely weighing out the grain? My mash is going on late new years eve, that's two hurdles overcome in anticipation of the hangover. I just hope it's enough...

[WishboneBrewery]

Yeah, I'm thinking of Mashing overnight too, and planning for an extra sparge and Boil-down even if it isn't needed.
I hope with a Efficiency of 65% set and a mash that isn't too overboard I'll get what I want in the Copper with the regular sparges. We shall see!

[leedsbrew]

You shouldn't have a problem ade. My Brooklyn RIS had a 1hr mash and boil and still came out with 67% so an over night mash and maybe a mash out should help!

[Manx Guy]

You shouldn't have a problem ade. My Brooklyn RIS had a 1hr mash and boil and still came out with 67% so an over night mash and maybe a mash out should help!

Hi!

I planned to do an overnight mash when attempting your BBC RIS LB!

I may do this on the 3rd Jan though as I'm working NYD...

Either way I'll be drinking this come Xmas 2012/NYE or maybe the years after that!


Guy

[Spikesdad]

Hi all... heres my finished recipe... A quick look over and comments please guys..

New Years Day Naked Imperial Stout 2012
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 15 lbs. 6.5 oz 6990 grams 70.6%
Imperial Malt 50 EBC 2 lbs. 3.3 oz 1000 grams 10.1%
Chocolate Malt 1050 EBC 1 lbs. 0.9 oz 475 grams 4.8%
Roasted Barley 1350 EBC 1 lbs. 0.5 oz 465 grams 4.7%
Golden Naked Oats 15 EBC 1 lbs. 0.5 oz 465 grams 4.7%
Sugar, Household White 0 EBC 1 lbs. 1.6 oz 500 grams 5%

Hop Variety Type Alpha Time lb: oz grams Ratio
Fuggle Whole 6.12 % 60 mins 0 lbs. 3.5 oz 100 grams 40.9%
Target Whole 12.9 % 60 mins 0 lbs. 3.5 oz 100 grams 40.5%
Fuggle Whole 4.6 % 15 mins 0 lbs. 0.9 oz 27 grams 10.9%
Cluster Whole 5.9 % 15 mins 0 lbs. 0.7 oz 19 grams 7.7%

Final Volume: 23 Litres
Original Gravity: 1.099
Final Gravity: 1.024
Alcohol Content: 10% ABV
Total Liquor: 39.9 Litres
Mash Liquor: 23.5 Litres
Mash Efficiency: 75 %
Bitterness: 107 EBU
Colour: 400 EBC


Will prob be about 2hour mash. gonna get it on then wizz round and see my old ma, tis new years day after all, and im sure it wont spoil.

Happy brewing guys

[WishboneBrewery]

Talking of Finalised recipes, does anyone thing I'm going overboard with my bitterness of 166 EBU for a 9.9% beer? Should I temper this down a little to 120ish?

[leedsbrew]

On the flip side, am I being too lean with only 65IBU. What's the difference between EBU and IBU?

BJCP says 50-90 IBU

My BBC RIS was 65IBU and seemed a nice balance!

Id say leave it ade! It's gonna get plenty of time to settle down! As they say on the other side if the pond

"go big or go home!".

[WishboneBrewery]

IBU - EBU = Same-Same

I went for a healthy IBU on my Imperial Smoked Porter and that turned out nice, maybe you're right. I can decide brewday as its only a case of reducing the 60min Centennial by 10g-20g.

[Spikesdad]

Thats one of the reasons i went for Target instead of Challenger, higher AA and a more trad hops for the stout, i hope!!!

[Lugsy]

Another bit of indecision here, I've decided against the parti-gyle but I think I've finally nailed my recipe:

Grains:
Pale 6700g 73.2%
Amber 500g 5.5%
Roasted Rye 500g 5.5%
Peat Smoked 500g 5.5%
Pale Chocolate 300g 3.3%
Brown 300g 3.3%
Black Patent 200g 2.2%
Chocolate 150g 1.6%

Single infusion mash at 65C, 2 hour boil.

Hops:
Apollo 19.8%AA 100g FWH
Amarillo 10.7%AA 50g 15 minutes

1000g of sugar (hopefully jaggary goor if I can get it) added 15 minutes from the end. This keeps the wort gravity down a bit early on and should help my utilisation for the bittering hops. My efficiency is set at 70% and base hop utilisation 30%. I'll ferment with a nice starter of US-05 and then throw in a pack of Champagne yeast on day two or three to help get to my final gravity. If everything goes according to plan ( ) it will give me:

Final Volume 20l
OG 1.112
FG 1,021
ABV 12.1%
328 EBC
138 EBU

Right, now I just have to get to town to find my sugars and see if voile comes on wide enough rolls so that I don't have to learn how to sew!

[WishboneBrewery]

The Brupaks Guide to grains has this to say about Roasted Rye, I've decided to adhere to what it says... I'd love to hear other opinions on Roasted Rye percentages.

ROASTED RYE MALT ( UK)

Although rye is a very difficult grain to malt, its unique flavour makes it a must for your grain store. It can be used in conjunction with pale rye and wheat malt to make Bavarian Roggenbier or used to increase the complexity of flavour in many other top fermenting styles. Experimentation is strongly advised.

Colour 8OO EBC; Maximum percentage 3%