Marshmallow Stout test 13.F - Imperial Stout

@Tintin - Jan. 30, 2020


Ingredients

Amount Name Type # %/IBU
Grain icon  1.50 kg Pale ale (2.0 EBC) Grain 1 60.0%
Grain icon  0.90 kg Biscuit Malt (50.0 EBC) Grain 2 36.0%
Grain icon  0.07 kg Cara gold (120.0 EBC) Grain 3 2.8%
Grain icon  0.03 kg Chocolate Malt (689.5 EBC) Grain 4 1.2%
Hop icon  7.0 g Cascade (5.50%) - Boil 60.00 min Hop 5 11.2 IBU
Hop icon  10.0 g Chinook (13.00%) - Boil 60.00 min Hop 6 38.0 IBU
Hop icon  5.0 g Goldings, B.C. (5.00%) - Boil 10.00 min Hop 7 2.6 IBU
Misc icon  300.0 g Marshmallow - Boil 10.00 min Flavor 8 ---
Yeast icon  Yeast T-58 SafBrew Specialty Ale - DCL/Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Monopalier (Temperature) Heat to 68.0 c over 10 min 68.0 c 70 min
Mash step Mash out (Temperature) Heat to 78.0 c over 10 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 11.0 l of water at 78.0 c

Indicators

All grain - Batch size : 5.0 l

Est. original gravity: 1.112
1.075 1.115

Est. final gravity: 1.030
1.018 1.030

IBU: 51.9
50.0 90.0

Color: 51.7 EBC
59.1 78.8

ABV: 10.7%
8.00 12.00



%

Mash steps

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