Crisp Imperial Stout

  • Intense dark fruit and roast
  • ABV 11%
  • IBU 30
  • OG 1097 SG

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 flavour, and strong hop bitterness comes from the First Gold and Admiral.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1097 SG

FINAL GRAVITY:

1012 SG

IBUs:

30

COLOUR (EBC/SRM):

99 / 50

BREWHOUSE EFFICIENCY:

75%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

63°C / 145°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

25°C / 77°F

MASH LIQUOR VOL (LITRES):

1927

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

597

85

CRYSTAL 240

23

3

BLACK

62

8

BROWN

31

4

YEAST

FERMENTIS SAFALE S-33

HOPS(g)Contribution%Alpha Acid%Addition

ADMIRAL

843

50

14.5

Start of boil

FIRST GOLD

699

20

7

Middle

MINSTREL

1223

30

6

Flame out

HOPS

ADMIRAL

(g)

843

Contribution%

50

Alpha Acid%

14.5

Addition

Start of boil

FIRST GOLD

(g)

699

Contribution%

20

Alpha Acid%

7

Addition

Middle

MINSTREL

(g)

1223

Contribution%

30

Alpha Acid%

6

Addition

Flame out

CARL'S TOP TIP

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.

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Medium Crystal 240

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.

Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.

Find out more here.

Black Malt

The darkest of our roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.

This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.

Find out more here.

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