Night Night Time
Imperial Stout
Brewed June 6, 2020
Not a beer for the summer, but why should that matter? A big stout. The goal of the beer is to create a strong stout that is dark, chocolaty, leathery but dry and smooth. A fairly complex grain bill that I was inspired to create by reading Mastering Homebrew by Randy Mosher.
Ingredients
Malts
15 lbs Maris Otter Pale malt (3.75 °L)
1.5 lb Brown Malt (60 °L)
0.75 lb Black Patent Malt (525 °L)
0.5 lb Coffee Malt (150 °L)
0.5 lb Chocolate Malt (200 °L)
0.5 lbs Flaked Barley
1.5 lb Corn Sugar
Hops
1 oz Centennial Hops (8.7% AA) - 0 minutes
1 oz Centennial Hops (8.7% AA) - 50 minutes
Yeast
1 package WLP005 British Ale Yeast
Brewing Instructions
1. Heat 6 gallons of strike water to 164°F
2. Add 6 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of 151°F
4. Steep grains for 60 minutes
5. While steeping, heat 3 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add additional 3 gallons water at 170°F to the mash tun
8. After 15 minutes, collect second runnings
9. Total wort volume should be ~6.75 gallons (6.6 actual)
10. Bring water to a boil and wait for the hot break
11. Add 1 oz Centennial hops
12. At 45 minutes, dissolve 1.5 lb Corn Sugar
13. At 45 minutes, add one tablet Whirlfloc
14. At 50 minutes, add 1 oz Centennial hops
15. At 60 minutes, chill the wort to approx. 68°F
16. Move to the primary fermenter
17. Pitch yeast from yeast starter
18. Ferment at 68°F
19. At 12 days cold crash at 38°F
20. At 14 days, keg and carbonate to XXX vols
21. At 17 days, bottle
Starter & Notes
Boil 350 g DME in 3 L of water for 10 minutes
Let cool to 68°F
Shake vigorously to aerate
Pitch 1 package WLP005
Let sit for 36 hours shaking occasionally