Home Brew Forum

Hat tip to PDTNC and his prodigious quantities of brewing this summer. I've knocked up an Imperial Stout recipe.

Here's the provisional recipe.

Peruvian Imperial Stout EBC 150, IBU 66, ABC 8.7%
Imperial Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 8.500
Total Hops (g): 100.00
Original Gravity (OG): 1.086 (°P): 20.7
Colour (SRM): 77.1 (EBC): 151.9
Bitterness (IBU): 66.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Maris Otter Malt (70.59%)
1.000 kg Crystal 120 (11.76%)
0.400 kg Jar of home made bitter orange Marmalade (4.71%)
0.300 kg Biscuit (3.53%)
0.300 kg Flaked Rye (3.53%)
0.200 kg Chocolate (2.35%)
0.100 kg Black Roasted Barley (1.18%)
0.100 kg Rye - Dark roasted coffee flavour (1.18%)
0.100 kg Wheat Malt (1.18%)

Hop Bill
----------------
50.0 g First Gold Pellet (7.9% Alpha) @ 60 Minutes (Boil) (2.2 g/L)
50.0 g Fuggles Pellet (5.7% Alpha) @ 55 Minutes (Boil) (2.2 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 0 Minutes (Mash)
4.0 g Epsom Salt (MgSO4) @ 0 Minutes (Mash)
10.0 g Rosemary @ 10 Minutes (Boil)

Single step Infusion a@ 68°C for 90 Minutes. Wort recirc with Totton pump for the last 30 mins and then fly sparged to the full pre-boil volume with 80 c water.
Ferment @ 20°C with Safale S-04


It'll be game on tomorrow so I'd welcome any feedback on the recipe before I have at it.

Sounds great. Jar of marmalade and rosemary, wow that sounds fragrant. Why the Peruvian name?
Gothamite.

maybe he is goin to put in some peruvian marching powder in it just maybe......................lol

Gothamite wrote:... Why the Peruvian name?
Gothamite.

Please look after this Beer.



He's from Darkest Peru!


I'll fetch my (Duffle) coat.

Should have made it a Paddington Porter!
Not sure about the marching powder?
Love the swervy logic with the marmalade, I'd keep it under your hat if I were you though.
Cheers,
Gothamite

Tell you later!

Looks great by the way

Flame : on
Coffee : on
Grains : Being weighed
Big fat buttery pain-au-raisins : in the oven warming up.

Slight snag as my neighbour who has a giganormous 3-phase industrial grain pulveriser is away for the weekend... so I'll have to improvise. Hand cranking 6+kg of grain isn't going to happen so some scaling of walls may be involved. Most undignified at this hour.

Stealth Stout

I found a Paddington in a Beret. A bit of photoshoppery to give him a glass of beer and that's *so* going on my label.




Brewing software suggests my grain bill + strike water will exceed the capacity of my mashtun. *sigh*. Time for a new mashtun!

Excellent! Great grain bill and love the orange! Not sure about the rosemary though, have you used it before?

Have a fantastic day!

Tony01 wrote:Excellent! Great grain bill and love the orange! Not sure about the rosemary though, have you used it before?

Have a fantastic day!

Rosemary, no. Only reason I thought of lobbing a sprig in at the end of the boil was to just give a slight herbal lift. My marmalade has a touch of that flavour so that was the source of the idea. It's a small quantity and I've got a big enough IBU score and ABV to carry it off I think.

Nothing ventured, nothing gained and I'm all about trying to push the envelope just a little.

In doing a bit of research I see no immediate suggestion that anyone uses aromatic herbs but to my mind a slight a herbal component might work well... Some linkery-pokery on the Russian Imperial Stout style...

http://www.bjcp.org/2008styles/style13.php#1f
http://www.beersmith.com/blog/2010/02/2 ... t-recipes/

The worst that can happen is that I end up with an awesome marinade for beef in a pot-au-feu. Only joking.

Highlights before the pics come.

• Mashtun overflowed, despite me reducing all my numbers down to a 19l finished brew.
• 1082 first runnings
• Wort re-circ for 20 mins saw it climb to 1087.
• Very slow sparge which, without the totton pump would have stuck like cement.
• after 45mins and 17 litres drawn off I was still getting 1047 runnings. Amazing
• Everything is sticky. And Black. Very sticky and very black.
• Based on tasting the runnings I revisited my hop strategy, went with Northern Brewer and Cascade
• Gave the Rosemary just eight minutes before the end of the boil and hoiked it out when I could smell it.
• Given the the residual sugars in the mashtun and the volume of grain... I've made an 8 litre second small beer ("Baby Bear") done parti-gyle style. Two brews for the price of one. Managed to pull a wort of 1032 which I boosted with a little honey to 1042 before the boil. I've late hopped it madly with Cascades, Amarillo and Centenial.

I don't think I've been quite this excited about the prospects for a brew in quite some time.

Now, it's time for a beer.

OK, pics an 'ting.


The Grist was deathly grey looking. First, surprise of the day but I guess not too unexpected - it was FULL of dark stuff.

Grist for Imperial Stout

I had to scale back the recipe to aim for a 19l finish. Even so, I brimmed my 25 litre mashtun. Time for a new one. This was 20litres of strike water on 7.4Kg of grains.


Dough in for cappucino

Just enough space for my Sekrit Peruvian Bears Favourite Ingredient!

Marmalade for Imperial Stour

Overflow. Meh.

Tun overflow

A little wort recirculation courtesy of my totton pump. Brighter, Clearer, better sugar extraction. That inky black is a taste of things to come...

Imperial StoutWort Recirculation

None more black.

first runnings

I normally track my OG as I'm extracting. The colour usually fades off as the OG drops. Not this time. The colour stayed inky filthy black. Lovely! My herbal kick in the tail (tale!) was on standby for the boil.

Secret Ingredients

Numbers were good - ultra sticky all day.


First running OG - 1082

So, the recipe. I refined my hop choice and downgraded the grain bill after my initial stab at the recipe.

Peruvian Imperial Stout
Imperial Stout

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 7.356
Total Hops (g): 69.00
Original Gravity (OG): 1.080 (°P): 19.3
Colour (SRM): 78.3 (EBC): 154.3
Bitterness (IBU): 63.3 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (67.97%)
0.800 kg Crystal 80 (10.88%)
0.400 kg Jar of home made bitter orange Marmalade (5.44%)
0.248 kg Biscuit (3.37%)
0.248 kg Flaked Rye (3.37%)
0.192 kg Wheat Malt (2.61%)
0.185 kg Chocolate (2.51%)
0.100 kg Black Roasted Barley (1.36%)
0.100 kg Chocolate, Pale (1.36%)
0.083 kg Rye - Dark roasted coffee flavour (1.13%)

Hop Bill
----------------
30.0 g Cascade Leaf (6.3% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
39.0 g Northern Brewer Leaf (9.6% Alpha) @ 60 Minutes (Boil) (2.1 g/L)

Misc Bill
----------------
5.0 g Epsom Salt (MgSO4) @ 0 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
10.0 g Rosemary @ 8 Minutes (Boil)

Single step Infusion at 68°C for 88 Minutes.
Fermented at 20°C with Safale S-04


I tweaked the numbers to match what I actually acheived. The OG was lower going into the FV. Big hop absorption losses and a second runoff of a parti-gyle brew account for the missing sugars. My 'Baby Bear' second brew will get it's own post as I went for a Cascadian Dark Ale style and hopped it wildly.

After all that, a glass of my Amarillo SMaSh. Making beer is thirsty work.

Amarillo Smash

Excellent pics and a great brew BB!

Looks wonderful and even your small beer has kept quite a bit of colour. If it doesn't work out, I need to re-roof my shed

Looks fantastic, great brewday!

Looks like you had fun and your recipe looks better than my first attempt at an Imperial Stout.
I shall be interested to hear how the Rosemary goes?