All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Caramel/Crystal 60 - US, 2-Row - US, Belgian Dark Candi Sugar - BE, Chocolate Malt - US, Flaked Barley - US, Roasted Barley - US, Maple Syrup - US, Target Hops, Northdown Hops, Goldings Hops, Northdown Hops, Wyeast Irish Ale 1084 Homebrew Yeast, CalciumChloride (3g), Irish Moss, cranberrys (245g) und datteln (200g) 11min vor Ende des Kochens, 17g toasted oak chips 14days (steamed for 15min).
cranberrys (245g) und datteln (200g) 11min vor Ende des Kochens
1
each
Boil
17g toasted oak chips 14days (steamed for 15min)
1
each
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Shake and warm the yeast to room temparature
2.Add salt in the mashwater
3.PH Messung wenn temp erreicht
4.mash for 100 minutes at 65°C Mash/Strike Volume: 6 (gal), heat 7°C above 65° F, keep warm
5.Antisept 1/10 für 30min durch die Schläche und den first fermenter
6.sparge with 5 gal at 79 °C , heat to 83°C before
7.Iod Probe
8.Stop Mash at 26,5l (7 Gallons)
9.Schaum abschöpfen zu 3/4
10.Add Belgian Dark Sirup and Ahorn Sirup 25 min before boiling ends.
11.Measure Gravity
12.Add Irish Moss 11 min before boiling ends
13.Add Cranberrys und Datteln 11min before Kochen ends
14.No Windows open, when cooling!
15.Take care of aeration!
16."""Then we pitch yeast for both coppers at 17 °C (63 °F) before raising the temperature up to 20 °C (68 °F) for the main fermentation. Then it is lowered again."""
17.Add fresh yeast in the 2nd fermenter
18.Add 330 ml M&F Extra Light Dry Malt Extract that has been boiled for 10min in 510 ml of water before bottling
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