 |
Imperial Stout |
3.75 Gal |
9.71% |
60.28 |
1.094 |
1.02 |
50°L |
All Grain |
90 |
Beer
0 |
|
|
Title: Imperial Pastry Stout base |
|
|
| Boil Size: 5.3 Gal |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 77 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.25 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/05/2019 07:43 PM |
Notes: Candi syrup was home made syrup #5 per https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/ using 1.25 lb table sugar.
Cold steep chocolate, crystal 120 and Carafa II 3 qt. room temp water for 24 hours yealding 10 cups or 1.040 wort. This went in 90 minute boil.
Used a combination of 75% Lone Pint house yeast and 25% A38 Juice. Fermented 1.090 to 1.018 in about 48 hours. 1.014 at 21 days. Pitched about 400 billion cells into 4 gallons of wort. Fermented in mid to upper 60s F. Highest temp measured was 71. Performed second aeration at 12 hours. 5 minutes with aquarium pump and aquarium air stone.
Add lactose at a rate of 1 lb/5 gallons wort and flavorings Chocolate, Vanilla, Orange Peel, Cinnamon, Chili etc. after primary fermentation. |
|
