Geoff Humphrey's BrewBlog > Brew Sessions > RHBC Imperial Stout [Imperial Stout]

RHBC Imperial Stout

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brew Date:

December 23, 2008

Tap Date:

April 17, 2010

Yield:

10 gallons

Color (SRM/EBC):

86.7/170.8

Bitterness (Calc):

107.2 IBU (Rager)

BU/GU:

0.82

Calories:

438 (12 ounces)

Conditioning:

Bottles and Keg

ABV:

12%

ABW:

9.4%

Bottling ABV:

12.5%

Batch No:	37-2008
OG:	1.130
OG (Plato):	30.07° P
FG:	1.040
FG (Plato):	9.99° P
Real Extract:	13.62° P
App. Atten.:	66.8%
Real Atten.:	54.7%
Status:	Bottled

General Information

Method:	All Grain
Cost:	$25.10

Brewing this beer for the future - 5 gallons is Izzy's and 5 is mine. This one will be fermented as usual, but will be aged in the club's oak barrel starting in April, 2009.

Comments

Final brew session of 2008. The thirty-sixth, which equals ~180 gallons of beer! Missed OG by .037 - don't know where it went wrong, but it's still a helluva big beer (December 23, 2008). Aged in an oak barrel for 13 months. Received ~ 4 gallons of black goodness. Will bottle all of it and seal some with wax. OG and FG numbers reflect the blend and not my brew session (April 17, 2010).

Final brew session of 2008. The thirty-sixth, which equals ~180 gallons of beer! Missed OG by .037 - don't know where it went wrong, but it's still a helluva big beer (December 23, 2008).

Aged in an oak barrel for 13 months. Received ~ 4 gallons of black goodness. Will bottle all of it and seal some with wax. OG and FG numbers reflect the blend and not my brew session (April 17, 2010).

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

35.00 pounds

British Maris Otter Pale Malt

Color (L):	2.2 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

68.5% of grist

4.00 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

7.8% of grist

4.00 pounds

Honey Malt

Color (L):	25 °L
Info/Use:	Malt sweetness and honey like flavor and aroma.

7.8% of grist

4.00 pounds

American Victory Malt

Color (L):	25 °L
Info/Use:	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

7.8% of grist

2.00 pounds

German Carafa III De-Husked Malt

Color (L):	500 °L
Info/Use:	De-husked for a less bitter taste. Great for use in Dark beers, Stouts, Altbier, and Bockbier. The unique de-husked barley adds aroma, color and body, with a milder smoother flavor that can be achieved with whole grains.

3.9% of grist

2.00 pounds

British Chocolate Malt

Color (L):	350 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.9% of grist

0.13 pounds

Coffee Malt

Color (L):	150 °L
Info/Use:	Not provided.

0.3% of grist

51.13 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.33 gallons per hour
Boil Time:	120 minutes
Runoff Volume Needed:	13.1 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2.7 gallons (boil evaporation)
Grain Amount:	51.1 pounds
Grain Absorbtion:	10.9 gallons
Total Water Needed:	25 gallons	13.1 gallons (runoff) + 10.9 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	17 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	8 gallons	25 gallons (total water) – 17 gallons (mash water)

)

100% of grist

Non-Fermentables

0.25

Irish Moss @ 10 minutes

Hops

4.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

13.60% Pellets @ 90 minutes
Type: Bittering
Use: Boil

54.4 AAUs

1.50 ounces

Super Golding

Region:	United States
AAU Range:	6 - 8%
Typical Use:	Bittering, aroma.

7.0% Pellets @ 30 minutes
Type: Aroma
Use: Boil

10.5 AAUs

5.50 ounces

Total Hop Weight

64.9 AAUs

Boil

Total Boil Time:	120 minutes

Total Boil Time:

120 minutes

Yeast

Name:	Nottingham
Manufacturer:	Danstar
Type:	Ale
Flocculation:	High
Attenuation:	75%
Temperature Range:	57–70°F
Amount:	24 gr

Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C
Notes:	Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Full Bodied Beer, No Mash Out

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	45 min.	158°F	Add 100% of mash water at 171° F / 77° C

Water Profile

Highlands Ranch, Colorado

Calicum:	31.4 ppm
Bicarbonate:	56.9 ppm
Sulfate:	41.1 ppm
Chloride:	0.9 ppm
Sodium:	27.0 ppm
Magnesium:	3.5 ppm
PH:	5.4%
Notes:	Filtered through standard charcoal system.

Procedure

Boil for 120 minutes.

Boil for 120 minutes.

Fermentation

Primary:	14 days @ 68° F
Secondary:	14 days @ 68° F
Age:	420 days @ 65° F

Tasting Reviews

	0 Reviews		Submit a Review		Refresh Page

0 Reviews

Submit a Review

Refresh Page

El Jefe	Sep 11, 2010
Cyser-Dü	Aug 29, 2010
Belgo-Rouge IPA	Aug 22, 2010
Vader (Sh*t My Darth ...	Aug 21, 2010
Fetchez la Vache	Aug 21, 2010
Humptoberfest	Aug 1, 2010
Pale Sardonic Wit	Jul 5, 2010
Friar Confounded	Jun 26, 2010
<< < More [1] 2 3 4 5 > >>

Blessed and Cursed	Bottled
RHBC Baltic Porter	Bottled
RHBC Imperial Stout	Bottled
Belgo-Rouge IPA	Conditioning
Blithering Blattered ...	Conditioning
Kentucky Common	Conditioning
Lightning Arse	Conditioning
Oak Aged Blessed and ...	Conditioning
Humptoberfest	Lagering
Eald Munuc	On Tap
Friar Confounded	On Tap
Pale Sardonic Wit	On Tap
Red Menace	On Tap
El Jefe	Planned
Cyser-Dü	Primary
Fetchez la Vache	Primary
Vader (Sh*t My Darth ...	Primary

Mellow Mel	Sep 10, 2010
Ten Cubed	Oct 10, 2010
Rockinator	Oct 24, 2010