Inspiration
This beer would've been in the series CopyCat last year since it is a near re-make of Omnipollo's Brygd Imperial Stout - made for the release of their Homebrewing Book Brygg öl. This beer is different though, since our efficiency was so low. Apart from that, we may have one of the most interesting beers we've ever made at Mediamatic in the pipeline here. What a wild recipe.
Photograph above is from Brouwerij De Molen on a visit with my main brewman, where we did a line of the imperial stouts they had on a tap. An 8.2% Smoked Imperial Stout, a 10% Imperial Stout, a 10.7% Bourbon Barrel Aged Stout, and the feistiest/ most intense beer I have ever tried - an 11.2% Pepper Imperial Stout made with the hottest peppers in the world. Anyway, we figured that since De Molen is consistently rated one of the top 10-50 breweries in the world (and, at least in part due to their Imperial Stouts), that we should also try and make one here in the Netherlands.
Notes to come.
Photograph above is from Brouwerij De Molen on a visit with my main brewman, where we did a line of the imperial stouts they had on a tap. An 8.2% Smoked Imperial Stout, a 10% Imperial Stout, a 10.7% Bourbon Barrel Aged Stout, and the feistiest/ most intense beer I have ever tried - an 11.2% Pepper Imperial Stout made with the hottest peppers in the world. Anyway, we figured that since De Molen is consistently rated one of the top 10-50 breweries in the world (and, at least in part due to their Imperial Stouts), that we should also try and make one here in the Netherlands.
Notes to come.
The Recipe
Brew Method: All Grain
Style Name: American Stout
Boil Time: 150 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 35 liters
Efficiency: 53% (brew house)
Original Gravity: 1.082
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 108
SRM (morey): 50
Fermentables
6.04 kg - American - Pale 2-Row (58.3%)
0.93 kg - American - Smoked Malt (9%)
0.87 kg - American - Chocolate (8.4%)
0.77 kg - American - Caramel / Crystal 40L (7.4%)
0.61 kg - American - Roasted Barley (5.9%)
0.7 kg - Molasses (6.8%)
0.44 kg - Flaked Oats (4.2%)
Hops
45 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 120 min, IBU: 62.84
23 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 30 min, IBU: 25.36
40.98 g - Bramling Cross, Type: Leaf/Whole, AA: 6.5, Use: Boil for 1 min, IBU: 1.27
12 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 120 min, IBU: 18.78
Mash Guidelines
1) Temp: 69 C, Time: 45 min
2) Temp: 76 C, Time: 10 min, 172-169
Starting Mash Thickness: 3 L/kg
Yeast
Fermentis / Safale - American Ale Yeast US-05
x2 Starters each 1.25 liters at 1.036
~450 billion cells
Post-Brewday Notes
Ferment at 21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks
Style Name: American Stout
Boil Time: 150 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 35 liters
Efficiency: 53% (brew house)
Original Gravity: 1.082
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 108
SRM (morey): 50
Fermentables
6.04 kg - American - Pale 2-Row (58.3%)
0.93 kg - American - Smoked Malt (9%)
0.87 kg - American - Chocolate (8.4%)
0.77 kg - American - Caramel / Crystal 40L (7.4%)
0.61 kg - American - Roasted Barley (5.9%)
0.7 kg - Molasses (6.8%)
0.44 kg - Flaked Oats (4.2%)
Hops
45 g - Magnum, Type: Leaf/Whole, AA: 11.6, Use: Boil for 120 min, IBU: 62.84
23 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 30 min, IBU: 25.36
40.98 g - Bramling Cross, Type: Leaf/Whole, AA: 6.5, Use: Boil for 1 min, IBU: 1.27
12 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 120 min, IBU: 18.78
Mash Guidelines
1) Temp: 69 C, Time: 45 min
2) Temp: 76 C, Time: 10 min, 172-169
Starting Mash Thickness: 3 L/kg
Yeast
Fermentis / Safale - American Ale Yeast US-05
x2 Starters each 1.25 liters at 1.036
~450 billion cells
Post-Brewday Notes
Ferment at 21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks
Tasting Notes
June 6th, 2017: 1.026. Flavour has mellowed out a lot and become more balanced. There is still a harrshness and imbalance to the beer, but it has come a long way since we last tried it. There is a tremendous amount of complexity in this beer: smoked, roasted, molasses. The molasses still lingers at the back, which I am sure will fade with time. We will add a vanilla bean to this on June 8th.
Est. August 2017
June 6th, 2017: 1.026. Flavour has mellowed out a lot and become more balanced. There is still a harrshness and imbalance to the beer, but it has come a long way since we last tried it. There is a tremendous amount of complexity in this beer: smoked, roasted, molasses. The molasses still lingers at the back, which I am sure will fade with time. We will add a vanilla bean to this on June 8th.
Est. August 2017