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Imperial Coburg Stout

Brewer: Coburg Palace Brewery Email: -
Beer: Imperial Coburg Stout Style: Imperial Stout
Type: Extract w/grain Size: 20 liters
Color:
308 HCU
Bitterness: 34 IBU
OG: 1.094 FG: 1.030
Alcohol: 8.2% v/v (6.5% w/w)
Water: Tap water from Halifax boiled 15 minutes to sterilized. Add two table spoon of gypsum before starting the brewing process.
Grain: 115g Canadian crystal 80L
200g Canadian chocolate
400g Canadian black patent
500g Roasted barley
Steep: 65°c for 35 minutes and sparged with 13 liters of near boiling water
Boil: 60 minutes SG 1.094 20 liters
5.2kg Dark malt extract
500g Molasses
Hops: 30g Cascade (6% AA, 60 min.)
25g Northern Brewer (8.5% AA, 60 min.)
15g Cascade (aroma)
Yeast: Yeast from previous irish stout batch (Wyeast 1084 Irish Ale Yeast).
Log: Fermented in primary for 6 weeks. In bottle for a 2 months.
Carbonation: 1 cup of corn sugar
Tasting: Good taste. It has some coffe aroma and a bit a sweet. Well balance.

Recipe posted 04/23/05.