Imperial Stout (reiterated mashing) 
(1 ratings)
All Grain Recipe
Submitted By: KevinO (Shared)
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| Brewer: Kevin OGarra | |
| Batch Size: 6.60 gal | Style: Imperial Stout (20C) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2015 |
| Color: 64.2 SRM | Equipment: GrainFather_60min |
| Bitterness: 75.1 IBUs | Boil Time: 60 min |
| Est OG: 1.103 (24.3° P) | Mash Profile: Grainfather_SingleWmashOut_Med Body |
| Est FG: 1.029 SG (7.3° P) | Fermentation: Kev Ale Fermentation |
| ABV: 10.0% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 1.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 1.00 g |
Chalk (Mash 60 min) |
Misc |
3 |
| 19 lbs 14.45 oz |
Malteurop Ale Malt (2.5 SRM) |
Grain |
4 |
| 1 lbs 1.85 oz |
Caramel/Crystal Malt - 65L (Bairds) (53.3 SRM) |
Grain |
5 |
| 1 lbs 0.16 oz |
Gladfield Light Chocolate Malt (515.2 SRM) |
Grain |
6 |
| 14.46 oz |
Gladfield Roast Barley (659.9 SRM) |
Grain |
7 |
| 12.56 oz |
Black Malt (Bairds) (659.9 SRM) |
Grain |
8 |
| 10.79 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
9 |
| 10.72 oz |
Rye Malt (4.6 SRM) |
Grain |
10 |
| 2.82 oz |
Chinook [10.5%] - Boil 60 min |
Hops |
11 |
| 5.00 g |
Carrageenan (Boil 15 min) |
Misc |
12 |
| 1.76 oz |
Centennial [11.2%] - Boil 15 min |
Hops |
13 |
| 0.71 oz |
Chinook [10.5%] - Boil 15 min |
Hops |
14 |
| 5.00 g |
Yeast Nutrient (Boil 15 min) |
Misc |
15 |
| 1.06 oz |
Centennial [11.2%] - Boil 5 min |
Hops |
16 |
| 3.0 pkgs |
New World Strong Ale (Mangrove Jack's #M42) |
Yeast |
17 |
Taste Notes
1st mash 20 ltrs @ 6kg. second mash needs 18 litres @5.69kg, then top up to 30ltrs for boil
Ended up taking a big hit on effiencies. Taste - Superb. Deep black colour, dark brown creamy head, that sticks like glue to the glass. Aroma of Chocolate, black malts, and hint of raisins. Flavour, good balance, nice creamy mouth feel. Cocoa, and esperesso notes.
Very nice beer. Would be worth doing on a smaller batch.Notes
Re-iterated mash - half at a time. 60 min mash per session.
Added 6kg pale malt, mashed 60mins. sparged with 4 litres 75c water. mash temp still 65c at end.
added remainder malt into approx 19L wort, mashed at 65c for a further 60mins. Mash out at 75c for 10 min. Sparge to reach 30ltr mark.
Added remaining centennial at flameout, just for the hell of it.
BeerSmith™ Recipes and Web Editor
by KevinOReally good tasting beer. Not great efficiency's with re-iterated mashing, but a really great beer. Worth it.