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Son of Black Death Imperial Stout

A very-close remake of my first "excellent" beer, with some minor tweaks: this one gets dry hopped, slightly more roast barley and munich malt, and the coffee flavor comes from "dry-hopping" it with coarsely ground espresso beans (amount to be determined). Should be true to its lineage. For my oldest bro Dave.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: Son of Black Death Imperial Stout Style: Imperial Stout
Type: All grain Size: 5.5 gallons
Color:
288 HCU
Bitterness: 89 IBU
OG: 1.114 FG: 1.020
Alcohol: 12.2% v/v (9.6% w/w)
Water: RO water with chalk added to raise the pH to 5.2
Grain: 14.0 lb. American 2-row
1.73 lb. American Munich
6.9 oz. Belgian CaraMunich
6.9 oz. Belgian Special B
0.88 lb. American chocolate
2.6 oz. American black patent
2 lb. Roasted barley
0.88 lb. Flaked barley
0.88 lb. Flaked oats
Mash: 72% efficiency
Single infusion, 1.5 qts/lb, 150*F for 90 minutes. Stir once at the midway point. At mash out, empty insulated mash tun into boil kettle and heat up to 168*F for mashout. Then return mash to MLT and sparge for 1 hour with 175*F water.
Boil: 60 minutes SG 1.084 7.5 gallons
1 lb. 0.00 oz. Molasses
1.25 lb. Brown sugar
Hops: 1.77 oz. Warrior (17.2% AA, 60 min.)
2 oz. Styrian Goldings (4.6% AA, 15 min.)
Yeast: US05 yeastcake from previous 1.045 brown ale.
Log: Add 1 lb blackstrap molasses just as high krausen begins to recede. Infuse with additional oxygen 12 hours after pitch. Start fermentation at 65*F, ramp up to 75*F by end of primary fermentation. Bulk age for 2 months. Dry hop with one ounce of Styrian Goldings for 7 days, then keg and slow carb for 3 weeks. Bottle with Blichmann beer gun and age for 5 years...
Carbonation: Force carb to ~2 volumes.
Tasting: Not yet!

Recipe posted 07/13/11.