Katherine the Great

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 SizeBoil TimeIBUSRMEst. OGEst. FGABV
19.9 L90 min108.9 IBUs82.5 SRM1.1241.03112.4 %

Style Details

NameCat.OG RangeFG RangeIBUSRMCarbABV
Imperial Stout20 C1.075 - 1.1151.018 - 1.0350 - 9030 - 402.2 - 2.88 - 12 %

Fermentables

NameAmount%
Maris Otter (Crisp)6.804 kg63.83
Roasted Barley (Thomas Fawcett)680.4 g6.38
Aromatic Malt (Dingemans)453.6 g4.26
Brown Malt (Simpsons)453.6 g4.26
Chocolate Malt (Simpsons)453.6 g4.26
Oats, Flaked (Briess)453.6 g4.26
Wheat Malt, Ger453.6 g4.26
Biscuit (Dingemans)226.8 g2.13
Carawheat (Weyermann)226.8 g2.13
Chocolate Wheat (Weyermann)226.8 g2.13
Special B Malt226.8 g2.13

Hops

NameAmountTimeUseFormAlpha %
Centennial113.4 g90 minBoilPellet9.5
East Kent Goldings (EKG)28.3 g30 minBoilPellet5.7
East Kent Goldings (EKG)28.3 g10 minBoilPellet5.7

Miscs

NameAmountTimeUseType
Lactic Acid8.10 ml60 minMashWater Agent
Baking Soda4.40 g60 minMashWater Agent
Whirlfloc Tablet1.00 Items15 minBoilFining
Yeast Nutrient0.50 tsp3 daysPrimaryOther

Yeast

NameLabAttenuationTemperature
Safale American (US-05)DCL/Fermentis77%15°C - 23.89°C

Mash

StepTemperatureTime
Mash In68.33°C75 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.