03.19.06 - Dry Hopped Imperial Stout (Reparation Stout)
Info:
- Type: Extract w/grain
- Size: 5 gallons
- Bitterness: 87 IBU
- OG: 1.095
- FG: 1.028
- Alcohol: 8.7% v/v (6.8% w/w)
Ingredients:
- 2 lb. American Crystal 60L
- 1 lb. American Crystal 120L
- 1 lb. British Chocolate Malt
- 1 lb. Roasted Barley
- 9.9 lb. Light malt extract (Northwestern Gold Malt Extract)
- 1 lb. Light dry malt extract (Northwestern Gold Dry Malt)
- 2 oz. Galena (12.0% AA)
- 1 oz. Centennial (9.9% AA)
- 1.0 oz. Columbus (14.2% AA)
- 1.0 oz. Columbus Whole Hop (dry hop)
- 2 packets of Safale US-56 Dry Ale Yeast
Description:
Bring water temperature up to 160° and steep grains for 30 minutes. Remove grains and bring water to a boil. Start 60 minute clock and add 2 oz. Galena hops. With 15 minutes left on the boil, cut the heat and add 9.9 lb. of malt extract and 1 lb. of dry malt extract while stirring. Start heat again and bring wort back to a boil. Once wort is boiling, start 15 minute clock and add 0.5 oz. of Columbus hops and 0.5 oz. of Centennial hops. At the end of the 15 minute boil, add 0.5 oz. of Columbus hops and 0.5 oz. of Centennial hops. Bring wort temperature down to 70° and add 2 packets of Safale US-56 Dry Ale Yeast to wort and aerate. Pour wort into primary fermentation bucket with lid and airlock and let sit at 68° for one week (or until fermentation slows). Syphon beer into secondary glass carboy to continue fermentation, to filter the beer, and to start dry hopping. Add 1 oz. of Columbus whole hops in a mesh bag to secondary glass carboy (this time I added marbles in the hop bag to help it sink farther into the carboy). Leave in secondary for up to 2 weeks (I’m only doing one week). Remove hop bag. Disolve priming sugar into 2 cups of water and pour in bottling bucket. Syphon beer into bottling bucket (this allows the beer to properly mix with the priming sugar, but keeps it from getting air bubbles). Bottle beer. While you can probably drink this beer a week after bottling, it probably won’t be ready for primetime for a few months.
DT
Yo, fatboy, looks like my IPA is going to come in around 6.5% abv.
OG of 1.070
FG of 1.020
Doin’ the math yields (1.07-1.02)x129=6.45%
Could be even a bit higher, since I measured the OG before the wort had cooled to 60 degrees.
Gonna be nice!
If you still look at this blog, Im real interested to hear how your imperial stout turned out. I just brewed one today with a chocolate twist.
MM
MM - turned out to be a great beer! Ask Spearman…I’m pretty sure he loved it. Adding some chocolate, get crazy, work it!