Imperial Stout Recipe - Imperial Stout
Imperial Stout
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Imperial Stout
by DaveRussell on 6/5/2024
Recipe Type: All Grain
Batch Size: 19 Liter(s)
Boil Size: 21 Liter(s)
Boil Time: 60 min
Efficiency: 68%
Brew No.50
Rate: 9.5/10
ABV: 8.3%
Yeast: WLP036 Dusseldorf alt yeast
Attenuation: 68%
My attenuation: 74%
IBU: 74
Ferment: 18–21ºC
Recipe: OG: 1090 FG: 1022 ABV: 9%
Achieved: OG: 1084 FG: 1021 ABV: 8.3%
Notes:
– Christmas brew
– Took 15% off grain bill to fit in kettle.
– Added 400g of rock sugar, clear and dark mix, as less grain meant missed OG
– Kit came with odd choice of yeast.
Do again. Wow! It’s great. Perfectly balanced. Sweet, dry. Perfect.
5% - Crisp Crystal 150 Malt
5% - Crisp Extra Light Crystal Malt
3% - Crisp Chocolate Malt
1% - Crisp Roasted Barley
name
White Labs Dusseldorf Alt WLP036
No other stuff in this recipe
No mash steps in this recipe
ChemSan Sanitiser 80ML – 40Lt
Water to Mash kettle – 21Lt
Water to Sparge Kettle – 17Lt
Both – Camden tablet – 1/2
Both – AMS – Mash 7ml – Sparge 6ml
Mash – Calcium Chloride Flakes 1.6g
Mash – Calcium Sulphate 1.6g
Mash – Sodium Chloride 4.4g
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Flame out – 28g Northern Brewer / 28g Centennial
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Ferment – 7 Days at 18ºC then raise too 21ºC until complete
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Tasting Notes (0 )
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Imperial Stout
Imperial Stout
19.00
Gallons
Liters
Batch Size
21.00
Gallons
Liters
Boil Size
60
min
Boil Time
1.000
OG
1.000
FG
139.2 IBU (brewgr)
Bitterness
1.00
BG:GU
4050.6 ° SRM
Color
68%
Efficiency
0 % ABV
Alcohol
0 per 12oz
Calories
Clone This Recipe
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