Imperial Stout Brew Day

This is an IMPERIAL STOUT that pretty much maxes out the volume of my mash tun. It's roasty and smooth with subtle notes of dark fruit. I like to give this one a few extra weeks of conditioning to let the high alcohol notes mellow out.

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SPECIFICATIONS

The grain and hop amounts will vary depending on your batch size. I recommend using BeerSmith for scaling, calculating, and planning beer recipes.

*Note that hop bitterness does not scale linearly.

Alcohol Content	BOIL TIME	Original Gravity (OG)	Final Gravity (FG)	IBU (estimated)
10 % ABV	90 mins	1.100	1.023	57

RECIPE

GRAIN	% OF TOTAL BILL
Golden Promise	44
Pilsner	31
Flaked Oats	9
Pale Chocolate	6
Caramel Munich 60L	4
​Roasted Barley	2
Chocolate malt	2
Carafa II	2

HOPS	IBU	SCHEDULE
East Kent Goldings	8	Boil for 90 mins
Nugget	15	Boil for 90 mins
East Kent Goldings	20	Boil for last 60 mins
Nugget	14	Boil for last 60 mins

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YEAST: Darkness (Imperial Yeast)

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WATER

Any good-tasting, chlorine-free water is sufficient. I use 100% reverse osmosis water adjusted to:

​Component	Concentration (ppm)
Calcium (Ca)	66
Sodium (Na)	40
Magnesium (Mg)	9
Chloride (Cl)	82
Sulfate (SO4)	98

Want to learn more about brewing water chemistry? CLICK HERE

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PROCESS

• Mash at 152°F/67°C for 60 minutes

• Sparge with 170°F/77°C water

• Boil for 90 minutes and add hops as specified

• Add whirlfloc at last 15 mins of boil

• Add yeast nutrient at last 10 mins of boil

• Chill to 65°F/18°C and oxygenate wort to 10-15ppm

Want to learn more about wort oxygenation? CLICK HERE

• Let rise to 68°F/20°C for remainder of fermentation

• Complete diacetyl rest

Want to learn more about diacetyl? CLICK HERE

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