The Mad Russian - Imperial Stout

Discussion in 'Beer Brewdays!' started by strange-steve, May 7, 2019.

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  1. May 10, 2019 #81

    dad_of_jon

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    a beastly brew eh? or devilishly delicious
     
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  2. May 10, 2019 #82

    strange-steve

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    Yeah I might do. I just saw that the Irish NHC are running a kveik competition soon, but unfortunately it's for the Arset strain only and the winning beers will be "professionally tested" to make sure that's what was used.

    Honestly at this point I don't really know. I probably will, but I'm going to see how the fermentation goes first, because the ABV will be the limiting factor on what yeast I could add.
     
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  3. May 10, 2019 #83

    strange-steve

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    I just checked the gravity this morning and it's down to 1.030 meaning 11.5% abv and 74% attenuation at this point. I wasn't expecting it to drop quite so fast so I'm going to add the DME and sugar today which should bring the SG up to about 1.057.

    I had a little taste of the sample and it's intensely rich, roasty and bittersweet. Very promising at this stage.
     
    Last edited: May 10, 2019
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  4. May 10, 2019 #84

    JonBrew

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    The Welsh National HBC has just been announced for September (not date confirmed yet), that would allow you 3-4 months conditioning time. I'd love to see how a beer like this would fair in competition. I'm not even sure what category would enter it in. I guess it would probably be the Experimental category (if it was a BJCP comp). Possibly Imperial Stout but if it's very noticeable alcoholic it could be marked down.
     
  5. May 10, 2019 #85

    IainM

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  6. May 10, 2019 #86

    foxbat

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    Impressive indeed. I have to say I was concerned when you said you were under pitching. It might be time to add the DME soon to keep the yeast up and about before it wants to flocculate.

    [Edit] oh wait you are adding the sugars. Good plan.
     
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  7. May 10, 2019 #87

    strange-steve

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    Yeah as long as the alcohol isn't harsh I think it'll be good in the IS category. You have a link for that?
     
  8. May 10, 2019 #88

    strange-steve

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    So when I took a sample this morning the krausen had dropped but now a couple of hours after adding the sugar, fermentation has visibly kicked off again, a good sign that the yeast hasn't given up just yet athumb..
     
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  9. May 10, 2019 #89

    brewhaha

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    15.87% This is inspiring me to plan an impy!
     
  10. May 10, 2019 #90

    strange-steve

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    Go for it, I reckon you could do 1.200 OG athumb..
     
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  11. May 10, 2019 #91

    An Ankoù

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    Me too, might not be a stout, but it'll be strong. Needs a good think.
    Over a good pint.
    Just looking at the Durden Park Beer Circle book of old recipes and I see a recipe for Old Burton Ale (1824) with an OG of 1145. It might just become an imperial IPA.
     
  12. May 10, 2019 #92

    foxbat

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    What temperature are you at? This might be a good time to ramp up to ensure complete attenuation if you haven't already.
     
  13. May 10, 2019 #93

    strange-steve

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    I was just thinking the same thing, it's still at 30° but might start ramping it up towards 40°.
     
  14. May 10, 2019 #94

    robster62

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    I think 15.23%. I might need to try making a stour soon.
     
  15. May 10, 2019 #95

    Sadfield

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    Obviously, unlikely to be an issue with this monster Stout, but I do wonder what volatiles get gased off by fermenting at 30-40°c.
     
    Last edited: May 10, 2019
  16. May 10, 2019 #96

    Lawrence22

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  17. May 10, 2019 #97

    strange-steve

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    It's a good question, though I've heard people use voss in NEIPAs to good effect, fermented in the high 30s.
     
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  18. May 10, 2019 #98

    JonBrew

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    https://homebrewcompetition.wales/

    They've not updated it yet as this year's comp has only just been confirmed.
     
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  19. May 10, 2019 #99

    brewhaha

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    Just got myself a Klarstein so definitely going to utilise that reiterated mash technique.

    And I do have a buttload of DME I got on the cheap...1.200 you say? Challenge accepted! o_O
     
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  20. May 10, 2019 #100

    stigman

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    I'll have a guess at 15.76% good luck with it pal.
     

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