1.103
OG1.026
FG10.1%
ABV74
IBU49
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | 2-Row (US) | Mash | 43.01% |
| 6.00 lb | Maris Otter (UK) | Mash | 25.81% |
| 2.00 lb | Dark Munich (DE) | Mash | 8.60% |
| 1.25 lb | Roasted Barley (US) | Mash | 5.38% |
| 1.25 lb | Pale Chocolate | Mash | 5.38% |
| 1.00 lb | Caramel/Crystal 80L (US) | Mash | 4.30% |
| 0.75 lb | Carapils (US) | Mash | 3.23% |
| 0.50 lb | Caramel/Crystal 60L (US) | Mash | 2.15% |
| 0.50 lb | Special B (BE) | Mash | 2.15% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 1.00 oz | Warrior - Pellet | Boil | 60 Minute(s) | 16.0% | 37.92 |
| 1.50 oz | Bramling Cross - Pellet | Boil | 20 Minute(s) | 7.0% | 15.07 |
| 2.50 oz | Bramling Cross - Pellet | Boil | 15 Minute(s) | 7.0% | 20.58 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 1028 London Ale Liquid Yeast | 73% - 77% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Whirlfloc Tablet | 1.00 each | Boil | 5 Minute(s) |
| Oak Cubes - Medium Plus Toast | 3.00 oz | Secondary | 100 Day(s) |
| Oak CHIPS - Medium Plus Toast | 2.00 oz | Secondary | 14 Day(s) |
Mash Schedule
| Temperature | Time |
|---|---|
| 150 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 64 F | 2 Day(s) |
| 68 F | 17 Day(s) |
| 68 F | 100 Day(s) |
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Created with MIBrew from Michigan Brew Supply
Ferment #1 = 68 degrees; 2 days
Ferment #2 = 68 degrees for remainder of bubbling + 14 day conditioning
Ferment #3 = SECONDARY VESSEL = 68 degrees for 100 days
Additions = Ferment #3 Day 1: Oak cubes = 3oz (full time), medium plus toast
Additions = Ferment #3, Day 86: Oak CHIPS = 2 oz = Medium or Medium Plus Toast
- Lowered Crystal 80 --> 1.0 from 1.25 pounds (reduce syrupy sweetness)
- Lowered Crystal 60 --> 0.5 from 0.75 pounds (reduce syrupy sweetness)
- Changed Hops --> Brambling Cross from Galena (more fruit notes complementing Imperial Stout)
- Changed Yeast --> Wyeast 1028 from Irish Ale Yeast (better attenuation = less sweet/less unfinished taste)
- Lowered Mash Temp --> 150 from 154 (better attenuation + drier finish = less sweet)
All of these were due to feedback from the Brewhut Competition in 2023. See downloaded documents for more details. Overall comments = too sweet, seemingly under-attenuated, not bitter enough to balance sweetness.
Left bitterness the same, assuming that better attenuation + lower mash temp = drier beer.