8 Wired notes
Stye: Imperial Stout
Hops: Southern Cross, Chinook, Cascade.
Malt: Pale, Crystal, CaraAroma, Chocolate, Carafa Special, Oat and Roasted Barley.
Yeast: Wyeast 1272 - All american Ale
SRM: 50 (As black as it gets)
Beware, this is a BIG beer. Brimming with luscious roasted coffee and chocolate malt flavours which are balanced by a brisk bitterness and bold freshness from the hops.
If you’re feeling politically incorrect try it with your favourite cigar, or a dram of your best single malt whisky. Or, if your tooth is sweeter, why not jump in at the deep end with the most decadent dessert of all; half a bottle in a glass with a generous scoop of vanilla ice cream on top (beer geeks like us know it as the Imperial Stout Float). Or simply enjoy it on its own as a decadent dessert or night cap - the perfect winter warmer!
If you don’t already know the history of Russian Imperial Stouts please check it out on the internet, it’s a good story. But remember, although based on that century-old classic style, this beer is a very modern interpretation, like all our beers!
Ingredients:Gladfield pale malt, marris otter pale malt, roasted barley, pale chocolate malt, chocolate malt, Special B malt, oat malt. Southern Cross and Willamette hops.
Stopped filling the tun about 10L short, and boiled the rest of the water to finish topping up the tun.
Possibly make a slightly smaller batch next time for ease sake.
Use a higher mash efficiency next time. Try around 65%
Day 6 - 1.040
After a very long ferment, it finally settled at 1.020.
Make a much bigger starter of 1272 next time to try and get it to finish fermenting. This batch required a high gravity yeast to finish off.
Half the batch was oaked with a Light French Oak stave for 2 weeks. Will have to double the oaking time with a full batch.