HOME BREW RECIPE - IMPERIAL STOUT
Chocolate and roasted barley dictate the flavour of this Imperial Stout, ordering Summit and Cascade hop notes to march all over your palate. This beer will leave you gobsmacked with its perfect level of bitterness. Dark roasted notes and the full-bodied aroma will ensure your friends will be saying "Yes Sir!" to another pint.
OG - 1.079
FG - 1.018
IBU - 72
SRM - 28
ABV 8.50%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for the Imperial Stout
5kg - Simpsons Maris Otter Pale Malt
1kg -Dried Dark Malt Extract
1kg - Dextrose
260g - Joe White Chocolate Malt
260g - Joe White Crystal Malt
260g - Joe White Roasted Barley
60 min - 50g Hops #1
15 min - Whirlfloc Tablet
0 min - 50g Hops #2
1 Packet - Fermentis SafAle US-05 Yeast
Brew Time: 4 - 5 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
30g bag of Hops #1
50g bag of Hops #2
Instructions
Mash Schedule: 68°c for 60 mins, mash out at 75°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 75°c water to achieve 27L pre-boil volume
Boil Schedule: Boil for 60 mins, adding hops and whirlfloc as indicated. With 10 minutes remaining in the boil, add dark malt extract and dextrose. Stir well to ensure malt and sugars, don't scorch in the kettle.
Fermentation: Rehydrate yeast before cooling wort to 18°c, aerate wort and pitch rehydrated yeast cream. Ferment at 18°c for 2 weeks or until SG reaches 1.018, then transfer to keg/carboy/secondary fermenter to lager at 2°c for a minimum of 8 weeks before bottling or enjoying
Cheers!
For other flavours and recipes check out the products below.