Spiced Imperial Stout
Sweet Stout

 

Type: All Grain

 Date: 8/14/2004

Batch Size: 5.00 gal

 Brewer: Fred Bonjour
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 38.0 Brewhouse Efficiency: 62.0
Taste Notes: Brewed Aug 14, Great in November, needed time but worth it. My 2004 Christmas beer
 

Ingredients

Amount Item Type % or IBU
16 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 79.0 %
1 lbs Roasted Barley (Briess) (300.0 SRM) Grain 4.9 %
12.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 3.7 %
12.0 oz Chocolate (Briess) (350.0 SRM) Grain 3.7 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.5 %
4.0 oz Special B Malt (180.0 SRM) Grain 1.2 %
2.00 oz Pearle [7.80%] (60 min) Hops 45.9 IBU
1.00 oz Fuggles [4.50%] (Dry Hop 3 days) Hops -
1.00 tsp Cloves (Boil 45.0 min) Misc
2.00 tsp Alspice (Boil 45.0 min) Misc
3.00 items Orange Peel, Sweet (Boil 45.0 min) Misc
6.00 items Cinnamon Stick (Boil 45.0 min) Misc
6.00 oz Ginger Root (Boil 45.0 min) Misc
1 lbs Honey (1.0 SRM) Sugar 4.9 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.093 SG

 Measured Original Gravity: 1.093 SG
Est Final Gravity: 1.022 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 9.4 % Actual Alcohol by Vol: 11.2 %
Bitterness: 45.9 IBU Calories: 425 cal/pint
Est Color: 47.8 SRM Color:
Color
 

Mash Profile
Mash Name: Infusion 153 Total Grain Weight: 19.25 lb
Sparge Water: 1.75 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 28.88 qt of water at 166.5 F 153.0 F 40 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 8.2 PSI Carbonation Used:
Keg/Bottling Temperature: 34.0 F Age for: 56.0 days
Storage Temperature: 34.0 F  
 

Notes
A great Holiday beer, Spicing was noticable, but not overpowering