Imperial Stout

11-E Stout,

Imperial Stout

Min OG: 1.075

Max OG: 1.090

Min IBU: 50

Max IBU: 80

Min Clr: 20

Max Clr: 40 Color in SRM,

Lovibond Recipe Specifics -

Size (GAL): 5.00

Wort Size (GAL): 4.00

Batch Size (GAL): 5.00

Wort Size (GAL): 4.00

Total Extract (LBS): 12.13

Anticipated OG: 1.098 Plato:23.21

Anticipated SRM: 63.4

Anticipated IBU: 94.2

Wort Boil Time: 60 Minutes

Grain/Extract/Sugar % Amount Name Origin Potential SRM -61.9 7.50 lbs.

Traditional Dark DME America 1.046 35 - 61.9 7.50 lbs.

Traditional Dark DME America 1.046 35 8.2 1.00 lbs.

Chocolate Malt America 1.029 50 8.2 1.00 lbs.

Black Roasted Barley America 1.028 450 8.2 1.00 lbs.

Crystal 120L America 1.033 120 7.2 0.88 lbs.

Treacle (UK Molasses) United Kingdom 1.047 35 6.2 0.75 lbs.

Brown Sugar America 1.047 25

Potential represented as SG per pound per gallon.

Hops Amount Name Form Alpha IBU Boil Time

1.50 oz. Eroica Pellet 9.00 53.7 60 min.

1.50 oz. Eroica Pellet 9.00 53.7 60 min.

1.50 oz. Galena Pellet 12.00 36.5 30 min.

1.00 oz. Whitbred Goldings (UK-WGV) Pellet 6.00 4.0 5 min.

Yeast White Labs Burton Ale (WLP023)

White Labs Champaign Yeast (If necessary to finish ferment) - -----

I know the hops are a bit on the aggressive side, but this is only in keeping with the constructive criticism from fellow FOTB brewclub members, in regards to my previously under-hoped brews. I wasnt sure precisely how the Treacle and the Brown Sugar would affect things (especially being approximately 13% of the entire grain bill), but surely didnt plan on the O.G. that I took just prior to pitching the yeast: 1.133...!!! (That is not a typo, and yes, I did adjust for temperature fluctuations!) 1.133...! It tastes pretty good right now, but in the long term, Im really not interested in making an Chaotic Evil Samiclaus clone...! Ive created a monster...!! :) I really didnt plan on making something this f____g huge, but now that I have it in the fermenter, what do I do now? Wait until the Burton yeast poop-out, and finish it off with Champaign yeast...? Bottle it when done, and age it until the cows come home....? :) NEWS FLASH: Seven days later, fermentation continues, and the Gravity is at 1.038.... Not too bad, so-far. Tastes way-too yeasty right now, but should be "interesting", someday...! A good buddy of mine suggested that I split the batch whenever the Burton yeast finally quit partying, and pitch half the batch with Champaign yeast, and the other half with a Belgian or wine yeast, and mix them together again later on. Do other big-a__ Barleywine brewers have any other good ideas....?

7/15/2002 3:56:27 PM
Imperial Stout