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You Know You Make Me Wanna Stout

A huge Imperial Stout, suitable for aging.

Brewer: River Bend Brewpub Email: -
Beer: You Know You Make Me Wanna Stout Style: Imperial Stout
Type: Extract w/grain Size: 4.5 gallons
Color:
408 HCU
Bitterness: 132 IBU
OG: 1.122 FG: 1.034
Alcohol: 11.4% v/v (8.9% w/w)
Water: Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible.
Grain: 1 lb. British crystal 135-165L
1 lb. 8 oz. British chocolate
1 lb. 6 oz. Roasted barley
Steep: Steep grains in water at 150°F for 45 minutes, then sparge with 170°F water.
Boil: 60 minutes SG 1.138 4 gallons
6 lb. Dark malt extract
7.5 lb. Light malt extract
Add liquid malt extract, fill to 4 gallons, and boil for 60 minutes.
Hops: 2 oz. Centennial (FWH) (8.7% AA, 60 min.)
3 oz. Centennial (8.7% AA, 60 min.)
2 oz. Centennial (8.7% AA, 45 min.)
1 oz. Centennial (8.7% AA, 30 min.)
1 oz. Kent Goldings (5.5% AA, 15 min.)
1 oz. Kent Goldings (aroma)
Yeast: Wyeast 1084 Irish Ale, XL Smack Pack
Pitched onto leftover yeast cake from Irish Red Ale primary.
Log: Brewed 10 November 2006
Primary: 16 days at ~66°F
Secondary: 6 weeks at ~56°F, dry hopped in secondary
8 Beano tablets added in secondary to improve fermentability.
Carbonation: 2.6 volumes Keg: 12.3 psi @ 38°F
Cane Sugar: 3.92 oz. for 4.5 gallons @ 66°F
Bottled from keg, no sugar added (apparently the calculator won't let you change your mind).
Tasting: Next time I'll use light LME to try to drop the FG further... the unfermentable sugars are still very sweet. Should be interesting to taste in a few months.

Recipe posted 01/19/07.