Imperial Stout
Hillbilly Brewery
8 december 2017 kl 11:21
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 78,0 L | 60 min | 1.084 SG | 1.024 SG | 79 | 8,0% | 716 |
92 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 79 | 8,0% | 716 |
92 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt (2 Row) UK | 19,00 kg | 68,7% | Malt |
6 EBC
|
|
|
Typ:
Malt Base malt for all English beer styles
|
|||||
| Crystal 150 | 3,00 kg | 10,8% | Malt |
170 EBC
|
|
|
Typ:
Malt En hög grad av karamelisation är kännetecknande för denna malt. Den bidrar till smak och stabilitet, vanligtvis förbättras skumkvaliteten. Crystalmalts är väl lämpade för vinteröl, aletyp öl och andra aromatiska öl så som mörkt lageröl och stouts. Små mängder kan användas för färgjustering och smakanrikning av ljust lageröl. Jämfört med Cara Pale har Crystalmalts en starkare kola och nötliknande karaktär. |
|||||
| Oats, Flaked | 2,50 kg | 9,0% | Malt |
2 EBC
|
|
|
Typ:
Malt Adds body, mouth feel and head retention to the beer
|
|||||
| Chocolate Malt (Thomas Fawcett) | 2,00 kg | 7,2% | Malt |
1001 EBC
|
|
|
Typ:
Malt Dark chocolate malt from the UK. Adds strong coffee flavor to your beer. |
|||||
| Carafa III (Weyermann) | 1,00 kg | 3,6% | Malt |
1034 EBC
|
|
|
Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. |
|||||
| Roasted Barley | 0,15 kg | 0,5% | Malt |
591 EBC
|
|
|
Typ:
Malt Roasted at high temperature to create a burnt, grainy, coffee like flavor.
|
|||||
| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Columbus (Tomahawk) | 150 gr | 60 min | Kok | Pellets | 14,00% | 50,3 | 1,9 | |
|
Användning: Kok Engineered Centennial Substitute - High alpha bittering hops.
|
||||||||
| Cascade | 100 gr | 15 min | Kok | Pellets | 5,50% | 6,5 | 1,3 | |
|
Användning: Kok A hops with Northern Brewers Heritage
|
||||||||
| Centennial | 100 gr | 15 min | Kok | Pellets | 10,00% | 11,9 | 1,3 | |
|
Användning: Kok Used for: General purpose bittering, aroma in American ales and Wheats
|
||||||||
| Columbus (Tomahawk) | 50 gr | 15 min | Kok | Pellets | 14,00% | 8,3 | 0,6 | |
|
Användning: Kok Engineered Centennial Substitute - High alpha bittering hops.
|
||||||||
| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Protafloc | 0 gr | 15 min | Klarning | Kok | ||
|
Typ: Klarning |
||||||
| Yeast Nutrient | 10 gr | 15 min | Övrigt | Kok | ||
|
Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
||||||
| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| SafAle English Ale | S-04 | DCL/Fermentis | Torr | 73% | 15°C - 24°C | |
|
Labb: DCL/Fermentis Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. |
||||||
| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 68°C | 60 min | 2 min | Infusion | 70,00 L | |
|
Höjningstid: 2 min |
||||||
| Utmäskning | 75°C | 10 min | 10 min | Temperatur | 0,00 L | |
|
Höjningstid: 10 min |
||||||
Du måste logga in för att posta kommentarer
1.075 - 1.115
1.018 - 1.030
50 - 90
59 - 79
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
