Omnipollo's Brygd Imperial Stout

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phildo79

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Location
N. Ireland
Brew Method: All Grain
Style Name: American Stout
Boil Time: 150 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 35 liters
Efficiency: 53% (brew house)

Original Gravity: 1.082
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 108
SRM (morey): 50

Fermentables
6.04 kg - American - Pale 2-Row (58.3%)
0.93 kg - American - Smoked Malt (9%)
0.87 kg - American - Chocolate (8.4%)
0.77 kg - American - Caramel / Crystal 40L (7.4%)
0.61 kg - American - Roasted Barley (5.9%)
0.7 kg - Molasses (6.8%)
0.44 kg - Flaked Oats (4.2%)

Hops
45 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 120 min, IBU: 62.84
23 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 30 min, IBU: 25.36
40.98 g - Brambling Cross, Type: Leaf/Whole, AA: 6.5, Use: Boil for 1 min, IBU: 1.27
12 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 120 min, IBU: 18.78

Mash Guidelines
1) Temp: 69 C, Time: 45 min
2) Temp: 76 C, Time: 10 min, 172-169
Starting Mash Thickness: 3 L/kg

Yeast
Fermentis / Safale - American Ale Yeast US-05
x2 Starters each 1.25 liters at 1.036
~450 billion cells

Post-Brewday Notes
Ferment at 21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks

Tasting Notes

June 6th, 2017: 1.026. Flavour has mellowed out a lot and become more balanced. There is still a harshness and imbalance to the beer, but it has come a long way since we last tried it. There is a tremendous amount of complexity in this beer: smoked, roasted, molasses. The molasses still lingers at the back, which I am sure will fade with time. We will add a vanilla bean to this on June 8th.
 
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