The Kernel Imperial Brown Stout, London 1856

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phildo79

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INGREDIENTS

For 5 U.S. gallons (19 liters)

Pale Marris malt 78%

Brown malt 10%

Black malt 8%

Amber malt 4%

Sugar (mix of white, light brown and dark brown) 8% of the total grain bill (10 min)

Finings (10 min)

Columbus, 16% a.a. (60 min)

US-05 yeast

SPECIFICATIONS

Original Gravity: 1.096

Final Gravity: 1.022 – 1.025

ABV: 9%

IBU: 90

SRM: 40 - 50

DIRECTIONS

Mash at 65° C for 90 minutes.

Notes from the Head Brewer
We use no crystal malts. No cara, or carafa. It is a bitter, 'dry' beer.

We add most of the hops at the beginning of the boil, and sometimes some more at 30 mins, but nothing after that. We also only boil for 60mins now. We bitter to a theoretical 90.

We mash very low (for us) at 65C, which is 3.5C lower than our pale ale mash temp. We aim for a finishing gravity of 1.022-1.025, with a start as close to 1.096 as possible. We have to run off less than normal. We stop the run off at around 13P, so there is plenty left in the mash, but any more 'low' gravity runnings will lower the finally gravity of the finished wort.

We add the sugar to the boil, when you add protofloc. We use finings on all the beers as the protein can inhibit the yeast. We use US05 (shock horror!) for our imperial stout as the pitch rate for the size batch we have is just too much yeast and we rarely have enough to crop to pitch more than 100L in one go.
 

moto748

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Playing around with a spreadsheet and BHE calculator, I reckon that's about 5.5 kg of base malt at around 68% BHE.
 
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