nuit noire 13.F - Imperial Stout

@Guillaumejoyau - July 21, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  50.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 58.8%
Grain icon  10.00 kg Peat Smoked Malt (5.5 EBC) Grain 2 11.8%
Grain icon  7.00 kg Special B Malt (354.6 EBC) Grain 3 8.2%
Grain icon  5.00 kg Chocolate Malt (886.5 EBC) Grain 4 5.9%
Grain icon  5.00 kg Chateau Café (500.0 EBC) Grain 5 5.9%
Grain icon  5.00 kg Oats, Malted (2.0 EBC) Grain 6 5.9%
Grain icon  3.00 kg Black Barley (Stout) (1200.0 EBC) Grain 7 3.5%
Hop icon  320.0 g Magnum (11.30%) - Boil 90.0 min Hop 8 33.2 IBU
Hop icon  350.0 g Nugget (7.80%) - Boil 90.0 min Hop 9 22.7 IBU
Hop icon  200.0 g Columbus (Tomahawk) (8.32%) - Boil 90.0 min Hop 10 13.8 IBU
Hop icon  100.0 g Cascade (5.20%) - Boil 5.0 min Hop 11 0.8 IBU
Hop icon  300.0 g Saaz (4.00%) - Boil 5.0 min Hop 12 1.9 IBU
Hop icon  300.0 g Challenger (5.60%) - Boil 5.0 min Hop 13 2.6 IBU
Hop icon  200.0 g Aramis (4.44%) - Boil 5.0 min Hop 14 1.4 IBU
Hop icon  65.0 g Crystal (3.50%) - Boil None min Hop 15 0.0 IBU
Hop icon  300.0 g Tradition (6.00%) - Boil None min Hop 16 0.0 IBU
Yeast icon  Yeast T-58 SafBrew Specialty Ale - DCL/Fermentis Yeast 17 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 212.5 l of water. Heat to 66.3 c over 10 min 66.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 53.9 l of water at 78.0 c

Indicators

All grain - Batch size : 150.0 l

Est. original gravity: 1.126
1.075 1.115

Est. final gravity: 1.034
1.018 1.030

IBU: 76.4
50.0 90.0

Color: 172.3 EBC
59.1 78.8

ABV: 12.0%
8.00 12.00

Mash steps

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