Imperial Coburg Stout

Brewer:	Coburg Palace Brewery		Email:	-
Beer:	Imperial Coburg Stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	20 liters
Color:	308 HCU		Bitterness:	34 IBU
OG:	1.094		FG:	1.030
Alcohol:	8.2% v/v (6.5% w/w)
Water:	Tap water from Halifax boiled 15 minutes to sterilized. Add two table spoon of gypsum before starting the brewing process.
Grain:	115g Canadian crystal 80L 200g Canadian chocolate 400g Canadian black patent 500g Roasted barley
Steep:	65°c for 35 minutes and sparged with 13 liters of near boiling water
Boil:	60 minutes	SG 1.094	20 liters
	5.2kg Dark malt extract 500g Molasses
Hops:	30g Cascade (6% AA, 60 min.) 25g Northern Brewer (8.5% AA, 60 min.) 15g Cascade (aroma)
Yeast:	Yeast from previous irish stout batch (Wyeast 1084 Irish Ale Yeast).
Log:	Fermented in primary for 6 weeks. In bottle for a 2 months.
Carbonation:	1 cup of corn sugar
Tasting:	Good taste. It has some coffe aroma and a bit a sweet. Well balance.

Recipe posted 04/23/05.