The biggest of the stouts, this Crisp Imperial Stout Recipe packs intense flavours of dark fruit and roasted character from the Brown and Black Malts and a layer of caramel from the Crystal Malt. British Minstrel at flame out lends spiced berries in flavor, and strong hop bitterness comes from the First Gold and Admiral.
BATCH SIZE FERMENTER: | 25 l |
BATCH SIZE BOIL: | 27.75 l |
ORIGINAL GRAVITY: | 1097 SG |
FINAL GRAVITY: | 1012 SG |
IBUs: | 30 |
COLOUR (EBC/SRM): | 99 / 50 |
BREWHOUSE EFFICIENCY: | 70% |
| TEMPERATURES | |
|---|---|
MASH TEMP: | 63°C / 145°F |
FERMENTATION TEMP: | 25°C / 77°F |
TARGET ATTENUATION: | 89% |
MASH LIQUOR VOL (LITRES): | 31.7 |
LIQUOR / MASH RATIO: | 2.7 : 1 |
| TIMINGS | |
MASH: | 60 mins |
BOIL: | 60 mins |
STAND: | 30 mins |
 MALTS | (kg) | % |
|---|---|---|
BEST ALE | 9.81 | 85 |
CRYSTAL 240 | 0.39 | 3 |
BLACK | 1.02 | 8 |
BROWN | 0.51 | 4 |
 YEAST |
|---|
SAFALE S-33 |
 HOPS | (g) | Contribution% | Alpha Acid% | Addition |
|---|---|---|---|---|
ADMIRAL | 12.9 | 50 | 14.5 | Start of boil |
FIRST GOLD | 10.7 | 20 | 7 | Middle |
MINSTREL | 18.8 | 30 | 6 | Flame out |
HOPSADMIRAL
12.9
50
14.5
Start of boil
FIRST GOLD
10.7
20
7
Middle
MINSTREL
18.8
30
6
Flame out
A big beer like this needs lots of yeast pitched into it, go for at least 1.5 times your normal rate and oxygenate the wort if you can, yeast food will also help the beer reach final gravity.
