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Jordan's big a** base stout

Jordan's big a** base stout

Imperial Stout • Partial Mash • 5 gal

JJ Big Ass Stout

Super dark imperial stout. Flaked barley gives it a good body. This beer is super adaptable. One of my favorite variants is adding concentrated cold brewed coffee and vanilla beans to there primary fermenter.

January 20, 2020  07:19pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 12.5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.25 lbs Black Malt; Castle Malting

    Black Malt; Castle Malting

    Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.25 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.25 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 4 lbs Amber; Irek's

    Amber; Irek's

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 3 lbs Dark Dry; Northwestern

    Dark Dry; Northwestern

    Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.

  • 0.50 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 2 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.50 oz Centennial - 10.0 AA% pellets; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 0.25 oz Centennial - 10.0 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 20 - American Porter and Stout

Subcategory: C - Imperial Stout

Range for this Style
Original Gravity: 1.135 1.075 - 1.115
Terminal Gravity: 1.031 1.018 - 1.030
Color: 43.6 SRM 30 - 40
Alcohol: 14.0% ABV 8% - 12%
Bitterness: 83.4 IBU 50 - 90

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