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

(kg)

843

Contribution%

50

Alpha Acid%

14.5

Addition

Start of boil

FIRST GOLD

(kg)

699

Contribution%

20

Alpha Acid%

7

Addition

Middle

MINSTREL

(kg)

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.