Rizero Sanctuary Imperial Stout Brew Session

Brew Session Info

1/23/2016
(Include any important notes from brew day until tasting)

1/23/16 Put 2oz of medium tasted Hungarian oak chips and 5oz American oak chips in a 1qt mason jar and topped it off with Jack Daniels. Next got my yeast starter going using a jar of Safale 05 I harvested from a previous batch and 1 liter of wort at about 1.070. Put starter on stir plate till its time to pitch when I brew tomorrow. 1/24/16 Started heating water at 11:40am. Hit 160° and put grains in at 11:54am steeped at 160° for 25min, rinsed grain with 1.5gal water at 160°. STEP 4 in directions, came back to boil and first hops in at 12:53. Followed the hop and other ingredient schedule in directions. Got a brix of 24 in the end, this is a little higher then I was excepting. Pitched Yeast starter at 3:09pm 2/3/16 Rack Day, put in secondary with the oak chips. Brix is at 13 giving me a gravity of 1.022. 2/13/16 Check on gravity, no change still at 13. Tasted sample and its very good will let it sit a couple more weeks. Try to bottle around March 2nd.

Boil

Boil

1.016 NaN (estimated)
3.5 gallons liters 0.00 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
3 gals liters

Gravity Estimates

Based on boiling 3.50 gallonsliters at 1.016 for 60 minutes, this will decrease your wort by 0.00 gallonsliters, bringing your after boil OG to 1.016.

You wanted an OG of 1.101. It looks like it will be under.

Fermentation

5.5 gallons liters 5.50 (gallonsliters estimated)
1.101 (1.101 predicted)
1.021 (1.021 predicted)

Conditioning

3/6/2016
10
Corn Sugar
2.5 oz g

Tasting Notes (1)
Rizero

Tasted on 6/9/2016 by Rizero

Notes:

12oz bottle poured into a Snifter at 45°. Color is a deep dark black with good carbonation and a thick, tight, tan head. Aroma is a roasted scent with some whisky and oak coming out. It has a full body with a crisp mouth feel. Flavor is roasted with a slight sweetness then the oak comes in with a little whisky and ends with a slight bitterness giving it a baking coco taste. After taste is dry with the roasted taste lingering on. Overall its a good Stout just not a great Imperial, it didn't come out as rich and bold as I was hopping. Next time I may try cutting back on the corn sugar and putting in more malt to give it a bolder feel.

Recipe Facts

Rizero Sanctuary Imperial Stout
Imperial Stout
  • 5.50 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.101 OG
  • 1.021 FG
  • 71.1 IBU (tinseth) Bitterness
  • 0.71 BG:GU
  • 62.5° SRM Color
  • 75% Efficiency
  • 10.2% ABV Alcohol
  • 353 per 12oz Calories
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