Imperial Stout – Sheild of Stone

20 - American Porter and Stout, 20C - Imperial Stout
Batch Size 18.783 L Boil Size 19.783 L
Boil Time 60.000 min Efficiency 70%
OG 1.100 FG 1.022
ABV 10.1% IBU 54.6 (Tinseth)
Color 55.1 srm (Morey) Calories (per 12 oz.) 332

Fermentables

Total grain: 9.400 kg
Name Type Amount Mashed Late Yield Color
Castle – Pilsner Grain 5.500 kg Yes No 80% 1.8 srm
Best Malz – Red X Grain 2.500 kg Yes No 79% 12.0 srm
Simpsons – Roasted Barley Grain 500.000 g Yes No 70% 550.0 srm
Caramel/Crystal Malt – 160L Grain 350.000 g Yes No 72% 160.0 srm
Special B Malt Grain 350.000 g Yes No 65% 160.0 srm
Thomas Fawcett – Brown Malt Grain 200.000 g Yes No 70% 60.0 srm

Hops

Name Alpha Amount Use Time Form IBU
Columbus 16.0% 30.000 g Boil 60.000 min Pellet 37.3
Columbus 15.0% 30.000 g Boil 15.000 min Pellet 17.3

Misc

Name Type Use Amount Time
Irish Moss Fining Boil 8.514 mL 15.000 min
Yeast Nutrient Other Primary 8.514 mL 15.000 min

Yeast

Name Type Form Amount Stage
Escarpment – Vermont Ale Ale Liquid 125.000 mL Primary
WLP645 – Brettanomyces clausenii Ale Liquid 35.000 mL Primary

Mash

Name Type Amount Temp Target Temp Time
strike Infusion 23.000 L 75.680 C 68.000 C 60.000 min
Final Batch Sparge Infusion 6.981 L 107.267 C 74.000 C 15.000 min

Brew Date 2017-12-30

Preboil
SG 1.095 Volume into BK 20.000 L
Strike Temp 70.000 C Final Temp 68.000 C
Eff into BK 70.18% Projected OG 1.100
Postboil
OG 1.100 Postboil Volume 18.783 L
Volume Into Fermenter 18.783 L Brewhouse Eff 69.39
Projected ABV 10.37%
Postferment
FG 1.020 Volume 18.783 L
Date ABV 10.37