RecipeDB - Black Mongrel imperial Stout

[Dazza_devil]

Black Mongrel Imperial Stout

Stout - Imperial Stout
Extract

Brewer's Notes

Caramunich II is Carabohemian. Green Bullet is Galaxy. B Saaz is D Saaz. Pitched and fermented around 4 litre sarter of 1084 @ 22 degrees C. FG ended up around 1.025. Bulk primed to 2.6 vol/CO2.

Malt & Fermentables

%	KG	Fermentable
	0.5 kg	Weyermann Carafa Special III
	0.25 kg	Weyermann Caramunich II
	0.24 kg	TF Pale Chocolate Malt
	0.13 kg	TF Roasted Barley
	4 kg	Generic DME - Light
	1 kg	Dextrose

Hops

Time	Grams	Variety	Form	AA
	41 g	Green Bullet (Pellet, 13.5AA%, 60mins)
	35 g	Saaz B (NZ) (pellet, 8.0AA%, 5mins)
	32 g	Styrian Goldings (Pellet, 5.4AA%, 0mins)
	27 g	Magnum (Pellet, 14.0AA%, 30mins)

Yeast

4000 ml

Wyeast Labs 1084 - Irish Ale

27L Batch Size

Brew Details

• Original Gravity 1.08 (calc)
• Final Gravity 1.022 (calc)
• Bitterness 69.3 IBU
• Efficiency 75%
• Alcohol 7.56%
• Colour 96 EBC
• Batch Size 27L

Fermentation

• Primary 14 days
• Conditioning 8 days

 

[Swinging Beef]

Thats a very simple recipe.
Perhaps your grain bill is a little on the light side.

 

[Dazza_devil]

Thats a very simple recipe.
Perhaps your grain bill is a little on the light side.

Done, check her out now.

This stout is at the lighter end of the scale as far as Imperial Stouts go but the style does leave a broad scope for personal interpretation.
I made this up out of all the grains and hops I had left at the time, hence the name.
The Carafa III is the stand out, very smooth.
Drinking well now at 8 weeks in the bottle and very easy to put down. A great depth of flavour, malt sweetness and bitterness from the hops balanced nicely. By far my best stout as yet.