Hardscrabble's Ebony Thaumaturgy

All Grain Recipe

Submitted By: brewbuzzard (Shared)
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Brewer: Richard Harris
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 9.32 galStyle Guide: BJCP 2008
Color: 42.7 SRMEquipment: Hardscrabble Half Barrel
Bitterness: 64.6 IBUsBoil Time: 90 min
Est OG: 1.073 (17.8° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 5.28 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
12.00 oz Roasted Barley (300.0 SRM) Grain 4
5.28 oz Black (Patent) Malt (500.0 SRM) Grain 5
5.28 oz Wheat Malt, Dark (9.0 SRM) Grain 6
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
1.00 oz Liberty [4.3%] - Boil 60 min Hops 8
0.75 oz Fuggle [4.5%] - Boil 60 min Hops 9
3.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 10

Notes

Although this is labled as an Imperial Stout the addition of lactose actually makes it a milk/sweet stout. The mixture of the lactose, dextrin, and chocolate make for a smooth and creamy beer. One could replace the wheat with flaked oats for an even smoother and silky beer. The Lactose, Dextrin, and Coco powder are added to the boil and stired in well but gently so as not to aerate the wort. Lactose = 13.75 oz. Malto Dextrin = 4 oz. Coco Powder = 8 oz. Use three packs of yeast in a 1 qt/1000ml starter at 1.040 SG a few days ahead to insure a strong and clean fermentation (allow to settle and pour off some of the liquid). I prefer DME over LME for starters. Ferment as close to 68 F as you can. Carbonate to 2.3 vol in a keg or 2.4 vol if bottle conditioned. Beer gas would make for a creamier pour due to the nitrogen.

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