I was really happy with how my previous
imperial stout turned out despite its below average marks (31/50) in a recent
brewing competition. I am down to my last two bottles so I decided it was time to make a new version to try out a few different things. The new version is going to use different hops, contain alterations to the malt bill and also will have oak chips added after the initial fermentation as ceased. I'm calling this one the "Coffin Ship Survivor" in reference to the
coffin ships that would have brought Irish immigrants to America. The boat that would have brought them there would have been made of oak and the ancestors of those that would have survived the journey would have drank beer made with the Columbus and Cascade hops which give this beer its flavour.
 |
| Chocolate & Pale Malt |
 |
| The 11kg Grain Bill |
The malt bill is quite large for this brew as when I was originally making the recipe my efficiency was consistently in the 50% region or
so I thought. Realising my errors in calculation I calculated my efficiency today to be 63%, I guess it would have been higher only I had to make a thicker mash so that I could fit all the grain into my mash tun.
 |
| Hop Bill |
In the previous imperial stout I put in over 100g of hops at flame-out and dry hopped with another 100g. Given that imperial stouts are meant to be aged for a while, this action is a bit of a waste of hops as the aroma would have diminished significantly in the several months that the beer would have been ageing. Instead I am putting in the hop additions earlier at 10 and 5 minutes with a small amount at flame-out to use up anything I had lying around.
 |
| The Boil |
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oak Aged Imperial Stout
Brewer: Shane Phelan
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 25.34 l
Post Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.092 SG
Estimated Color: 105.4 EBC
Estimated IBU: 79.7 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 57.5 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7000.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 60.9 %
900.00 g Oats, Flaked (2.0 EBC) Grain 2 7.8 %
900.00 g Wheat Malt, Ger (3.9 EBC) Grain 3 7.8 %
750.00 g Caramel/Crystal Malt - 15L (30.0 EBC) Grain 4 6.5 %
750.00 g Vienna Malt (6.9 EBC) Grain 5 6.5 %
500.00 g Barley, Flaked (3.3 EBC) Grain 6 4.3 %
500.00 g Black Malt (Stout) (1333.0 EBC) Grain 7 4.3 %
200.00 g Chocolate Malt (1050.5 EBC) Grain 8 1.7 %
60.00 g Columbus (Tomahawk) [10.00 %] - Boil 60. Hop 9 48.4 IBUs
30.00 g Columbus (Tomahawk) [10.00 %] - Boil 30. Hop 10 18.6 IBUs
60.00 g Cascade [4.50 %] - Boil 10.0 min Hop 11 7.9 IBUs
60.00 g Cascade [4.50 %] - Boil 5.0 min Hop 12 4.8 IBUs
10.00 g Centennial [10.00 %] - Boil 0.0 min Hop 13 0.0 IBUs
10.00 g Columbus (Tomahawk) [10.00 %] - Boil 0.0 Hop 14 0.0 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 15 -
50.00 g Oak Chips (Primary 7.0 days) Flavor 16 -
Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 11500.00 g
----------------------------
Name Description Step Temperature Step Time
Mash Step Add 22.05 l of water at 169. 152.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 13.29l, 4.02l) of 168.1 F water
Notes:
------
Columbus hops adjusted to 10% Alpha from 14% as they are more than a year old.
Cascade hops adjusted to 4.5% Alpha from 5.5% as they are more than 5 months old.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
No comments:
Post a Comment