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Shadows20G

Shadows20G

Imperial Stout • All Grain • 23 gal

Shadows20

non

September 14, 2020  09:09pm

0.0/5.0 0 ratings

Ingredients (All Grain23 gal)

  • 60 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.

  • 6 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.

  • 8 lbs Black Malt; Briess

    Black Malt; Briess

    Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2 lbs American Chocolate Malt

    American Chocolate Malt

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

  • 4 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 6 oz Simcoe® - 13.0 AA% whole; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 4 oz Willamette - 5.0 AA% whole; boiled 10 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 8 oz Willamette - 5.0 AA% whole; boiled 0 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 20 - American Porter and Stout

Subcategory: C - Imperial Stout

Range for this Style
Original Gravity: 1.101 1.075 - 1.115
Terminal Gravity: 1.024 1.018 - 1.030
Color: 43.7 SRM 30 - 40
Alcohol: 10.2% ABV 8% - 12%
Bitterness: 66.8 IBU 50 - 90

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