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You Know You Make Me Wanna Stout
A huge Imperial Stout, suitable for aging.
| Brewer: | River Bend Brewpub | Email: | - | |||||
| Beer: | You Know You Make Me Wanna Stout | Style: | Imperial Stout | |||||
| Type: | Extract w/grain | Size: | 4.5 gallons | |||||
| Color: |
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Bitterness: | 132 IBU | |||||
| OG: | 1.122 | FG: | 1.034 | |||||
| Alcohol: | 11.4% v/v (8.9% w/w) | |||||||
| Water: | Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible. | |||||||
| Grain: | 1 lb. British crystal 135-165L 1 lb. 8 oz. British chocolate 1 lb. 6 oz. Roasted barley |
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| Steep: | Steep grains in water at 150°F for 45 minutes, then sparge with 170°F water. | |||||||
| Boil: | 60 minutes | SG 1.138 | 4 gallons | |||||
| 6 lb. Dark malt extract 7.5 lb. Light malt extract |
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| Add liquid malt extract, fill to 4 gallons, and boil for 60 minutes. | ||||||||
| Hops: | 2 oz. Centennial (FWH) (8.7% AA, 60 min.) 3 oz. Centennial (8.7% AA, 60 min.) 2 oz. Centennial (8.7% AA, 45 min.) 1 oz. Centennial (8.7% AA, 30 min.) 1 oz. Kent Goldings (5.5% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1084 Irish Ale, XL Smack Pack Pitched onto leftover yeast cake from Irish Red Ale primary. |
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| Log: | Brewed 10 November 2006 Primary: 16 days at ~66°F Secondary: 6 weeks at ~56°F, dry hopped in secondary 8 Beano tablets added in secondary to improve fermentability. |
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| Carbonation: | 2.6 volumes |
Keg: 12.3 psi @ 38°F Cane Sugar: 3.92 oz. for 4.5 gallons @ 66°F |
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| Bottled from keg, no sugar added (apparently the calculator won't let you change your mind). | ||||||||
| Tasting: | Next time I'll use light LME to try to drop the FG further... the unfermentable sugars are still very sweet. Should be interesting to taste in a few months. | |||||||
Recipe posted 01/19/07.
