Tuesday, April 10th, 2012
Pondering a super high gravity imperial based on the 16 ton stout that we brewed for the wedding.
- 25 lb – 2-row
- 1 lb – Barley, Roasted
- 1 lb – Chocolate Malt (could be 50% light)
- 1 lb – Caramel/Crystal Malt (80L)
- 1 lb – Cara-pils
- 1 lb – Kiln Coffee Malt
Plus specialty grains (to total 16 with barley). These are not just going to be adjuncts – they will all be modified or lightly cooked* to help add additional sugars. The plan, is to use 1/2 lb of each (total 7.5 lbs).
- Oats (rolled) – brew store
- Wheat (malted) – brew store
- Rye (malted or flaked) – brew store
- Corn (flaked or popped) – brew store
- Rice * – my cabinet
- Wild Rice * – my cabinet
- Tritical *- nuts.com
- Buckwheat * – my cabinet
- Quinoa * – health food store
- Amaranth * – health food store
- Millet * – nuts.com
- Spelt * – nuts.com
- Kamut * – nuts.com
- Teff * – nuts.com
- Sorghum * – nuts.com
The goal is to reach an OG of 1.131 – This much grain in my tun is bound to lower the efficiency. Up to 4 lbs of malt extract will be added later to reach this gravity. This is very common for an imperial.
- Shoot for higher mash 156ish and perhaps a decoction (to create some non-fermentables)
- Need 75-100 IBUs (including late hops)
- After boil, pull off 2-3 gallons in sterile canning jars. Add whatever malt extract is needed and some more nutrient.
- Pitched on big yeast cake of “Pacman” At 60F.
- Aerate 2-3 times as much as normal.
- Add one of the canning jars every few days to feed to wort. Make sure to aerate the jar first.
- When fermentation finally slows, rack and add a high gravity yeast:
- 4347 Eau de Vie, or WLP099 Super High Gravity Yeast
- Batch store for 6 months to 1 year.
- May need to back sweeten at end.
May be changed
Nagmay^ 16 Ton Imperial Stout^^58^47^6^60^9^4^60^100^8.8^0.3^0^0^0^0^70^70^25^9^9^1^40^40^1^35^35^1^22^22^1^41^41^1^66^66^7.5^56^56^0^0^0^8^2^60^1^2^8^2^30^1^2^5^2^5^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^63^156^0.7^1.131^1.026^^^^^^^^^^^^^^^^^^^^^^12.5^12.5^6.5^0^0^0^0.2^