This beer took first in 20C at Shortfinger’s Big competition. Jeff originally brewed it back in August 2017. Discussion about this recipe can be found in the forum.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|
| 19.9 L | 90 min | 108.9 IBUs | 82.5 SRM | 1.124 | 1.031 | 12.4 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|
| Imperial Stout | 20 C | 1.075 - 1.115 | 1.018 - 1.03 | 50 - 90 | 30 - 40 | 2.2 - 2.8 | 8 - 12 % |
Fermentables
| Name | Amount | % |
|---|
| Maris Otter (Crisp) | 6.804 kg | 63.83 |
| Roasted Barley (Thomas Fawcett) | 680.4 g | 6.38 |
| Aromatic Malt (Dingemans) | 453.6 g | 4.26 |
| Brown Malt (Simpsons) | 453.6 g | 4.26 |
| Chocolate Malt (Simpsons) | 453.6 g | 4.26 |
| Oats, Flaked (Briess) | 453.6 g | 4.26 |
| Wheat Malt, Ger | 453.6 g | 4.26 |
| Biscuit (Dingemans) | 226.8 g | 2.13 |
| Carawheat (Weyermann) | 226.8 g | 2.13 |
| Chocolate Wheat (Weyermann) | 226.8 g | 2.13 |
| Special B Malt | 226.8 g | 2.13 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|
| Centennial | 113.4 g | 90 min | Boil | Pellet | 9.5 |
| East Kent Goldings (EKG) | 28.3 g | 30 min | Boil | Pellet | 5.7 |
| East Kent Goldings (EKG) | 28.3 g | 10 min | Boil | Pellet | 5.7 |
Miscs
| Name | Amount | Time | Use | Type |
|---|
| Lactic Acid | 8.10 ml | 60 min | Mash | Water Agent |
| Baking Soda | 4.40 g | 60 min | Mash | Water Agent |
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
| Yeast Nutrient | 0.50 tsp | 3 days | Primary | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 15°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|
| Mash In | 68.33°C | 75 min |
Notes
Used Guelph water profile on True Grist
Adjusted mash with 4.4g Baking Soda
Adjusted sparge water with 8.1mL in 20qt water (only used 13qt of acidified water)
Reached terminal gravity in 11 days, bottled 11 days after that following confirmation it wasn't dropping further.
Targeted 2.2 Vol CO2 with 4oz dextrose. Reyeasted with 2g of EC-1118. |
