Imperial Stout
Dan
31 januari 2018 kl 13:59
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 19,0 L | 60 min | 1.122 SG | 1.032 SG | 66 | 12% | 427 |
128 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 66 | 12% | 427 |
128 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Maris Otter (Crisp) | 5,40 kg | 55,4% | Malt |
8 EBC
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Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Chocolate Malt | 0,70 kg | 7,2% | Malt |
887 EBC
|
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Typ:
Malt Dark malt that gives a rich red or brown color and nutty flavor.
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| Crystal 150 | 0,35 kg | 3,6% | Malt |
170 EBC
|
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Typ:
Malt |
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| Black (Crisp) | 0,25 kg | 2,6% | Malt |
1340 EBC
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Typ:
Malt Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters. |
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| Roasted Barley (Crisp) | 0,25 kg | 2,6% | Malt |
1369 EBC
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Typ:
Malt Deep roasted barley - adds the dry bitter flavor characteristic of Irish and Imperial Stouts. |
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| Brown Malt (Crisp) | 0,19 kg | 2,0% | Malt |
128 EBC
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Typ:
Malt Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. |
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| Pale Liquid Extract | 2,40 kg | 24,6% | Sirap |
16 EBC
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Typ:
Sirap Unhopped pale liquid extract.
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| Milk Sugar (Lactose) | 0,20 kg | 2,1% | Socker |
0 EBC
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Typ:
Socker Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Magnum | 80 gr | 60 min | Kok | Pellets | 11,30% | 63,2 | 4,2 | |
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Användning: Kok High-alpha hop with clean, neutral bitterness. Can be used in almost any recipe.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Calcium Chloride | 13,97 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Baking Soda | 5,94 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. |
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| Epsom Salt (MgSO4) | 5,58 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Salt | 2,86 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Table Salt (NaCl) may be used as a water mineral to adjust brewing water for mashing. |
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| Irish Moss | 2 gr | 10 min | Klarning | Kok | ||
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Typ: Klarning Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. |
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| Yeast Nutrient | 2 gr | 10 min | Övrigt | Kok | ||
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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. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| New World Strong Ale | M42 | Mangrove Jack's | Torr | 77% | 16°C - 22°C | |
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Labb: Mangrove Jack's A top-fermenting ale strain suitable for many types of ales of all strengths. Ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 68°C | 120 min | 0 min | Infusion | 19,31 L | |
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Höjningstid: 0 min |
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| Utmäskning | 76°C | 10 min | 5 min | Temperatur | 0,00 L | |
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Höjningstid: 5 min |
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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.
Mäsken innehöll även en låda mandelkubb och den åkte på fat med starkt riktigt billigt kaffe samt den där mandelspriten Disaronno.