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Big fat stout

Imperial Stout • All Grain • 23 L

Matthew Jolly

To age on oak before bottling.

March 16, 2016 pm 06:39pm

0.0/5.0 0 ratings

Ingredients (All Grain, 23 L)

6 kg Maris Otter Malt; Bairds Malt

Maris Otter Malt; Bairds Malt

Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
2 kg English Brown Malt

English Brown Malt

Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
0.5 kg English Chocolate Malt

English Chocolate Malt

Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
1 kg Roast Barley; Bairds Malt

Roast Barley; Bairds Malt

This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.
0.5 kg British Crystal 55°L

British Crystal 55°L

Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
2 kg Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
50 g Waimea - 19.0 AA% whole; boiled 60 min

Waimea

Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com
150 g Waimea - 19.0 AA% whole; boiled 0 min

Waimea

Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com
Wyeast 1968 London ESB Ale™

Wyeast 1968 London ESB Ale™

Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.

Style (BJCP)

Category: 20 - American Porter and Stout

Subcategory: C - Imperial Stout

		Range for this Style
Original Gravity:	1.105	1.075 - 1.115
Terminal Gravity:	1.025	1.018 - 1.030
Color:	46.8 SRM	30 - 40
Alcohol:	10.7% ABV	8% - 12%
Bitterness:	108.4 IBU	50 - 90

	Apparent	Real
Original Extract:	24.91 P	24.91 P
Terminal Extract:	6.30 P	9.96 P
Attenuation:	74.7%	60.0%
	% by Volume	% by Weight
Alcohol:	10.7%	8.3%

	Weight	Calories
Alcohol:	30.2 g	208.4
Carbs:	35.9 g	136.3
Protein:	2.5 g	10.0
		Total Calories
		354.7

Fermentables

Total: 12.00 kg

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Maris Otter Malt Maris Otter Malt; Bairds Malt Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.	6 kg
English Brown Malt English Brown Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.	2 kg
English Chocolate Malt English Chocolate Malt Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.	0.5 kg
Roast Barley Roast Barley; Bairds Malt This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.	1 kg
British Crystal 55°L British Crystal 55°L Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.	0.5 kg
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	2 kg

	Quantity	Boiled	Proportion	Bitterness	Utilization
Waimea (19%) Waimea Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com	50 g	60 min
Waimea (19%) Waimea Granddaughter of New Zealand Pacific Jade. Intense tangelo and citrus fruit with subtle pine characteristics. Released in 2012 from the New Zealand Plant and Food Research Hop Breeding program in Riwaka. Can be used across a wide variety of beer styles and applications.—hopunion.com	150 g	0.5 min

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Recipe Search

Products

Big fat stout

Ingredients (All Grain, 23 L)

Maris Otter Malt; Bairds Malt

English Brown Malt

English Chocolate Malt

Roast Barley; Bairds Malt

British Crystal 55°L

Barley Flaked

Waimea

Waimea

Wyeast 1968 London ESB Ale™

Style (BJCP)

Analysis

Fermentables

Maris Otter Malt; Bairds Malt

English Brown Malt

English Chocolate Malt

Roast Barley; Bairds Malt

British Crystal 55°L

Barley Flaked

Hops

Waimea

Waimea

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Big fat stout

Ingredients (All Grain, 23 L)

Maris Otter Malt; Bairds Malt

English Brown Malt

English Chocolate Malt

Roast Barley; Bairds Malt

British Crystal 55°L

Barley Flaked

Waimea

Waimea

Wyeast 1968 London ESB Ale™

Style (BJCP)

Analysis

Fermentables

Maris Otter Malt; Bairds Malt

English Brown Malt

English Chocolate Malt

Roast Barley; Bairds Malt

British Crystal 55°L

Barley Flaked

Hops

Waimea

Waimea

Discussion

Post a Comment

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