Red Hill Imperial Stout

[Phoney]

Absolutely, hands down, the best Australian stout ive had yet so far. Looking on their website, they seem to have divulged a lot details on their recipe too! God bless their cotton socks.

Imperial Stout

Jet Black and one to be savoured. The mouth feel is silky smooth, the nose has roasted malt and a touch of caramel. A rich deep mocha and coffee flavour, is accentuated with caramel and smoky flavours. Willamette and Goldings hops were used in 3 additions to create a ale with a big bitterness and an assertive hop character. This beer is served using a sparkler tap to allow a lightly carbonated ale, yet with a lasting and beautiful white head.

Imperial Stout 8.1%

Malt
Marris Otter, Crystal, Roast Barley
Crystal, Black, Flaked Barley
Hops
Bittering: Willamette
Aroma: Willamette / Goldings


Original Gravity: 1080
Bitterness: 65 IBU



So given the above... What percentages should I be looking at for a 23L batch? And hop additions?

Any ideas on yeast?

:beer:

 

[brettprevans]

Absolutely, hands down, the best Australian stout ive had yet so far. Looking on their website, they seem to have divulged a lot details on their recipe too! God bless their cotton socks.

Imperial Stout

Jet Black and one to be savoured. The mouth feel is silky smooth, the nose has roasted malt and a touch of caramel. A rich deep mocha and coffee flavour, is accentuated with caramel and smoky flavours. Willamette and Goldings hops were used in 3 additions to create a ale with a big bitterness and an assertive hop character. This beer is served using a sparkler tap to allow a lightly carbonated ale, yet with a lasting and beautiful white head.

Imperial Stout 8.1%

Malt
Marris Otter, Crystal, Roast Barley
Crystal, Black, Flaked Barley
Hops
Bittering: Willamette
Aroma: Willamette / Goldings


Original Gravity: 1080
Bitterness: 65 IBU



So given the above... What percentages should I be looking at for a 23L batch? And hop additions?

Any ideas on yeast?

:beer:

re yeast - redhill uses wyeast (straight from the horses mouth). so id get guess Wyeast 9093PC - Imperial Blend or one of the higher alc british yeasts.

 

[bullsneck]

I spoke to ge brewer about their wheat once. He told me what yeast and temps, too. Why not build a starter up over a couple of bottles. That's what I did.

 

[BrewJedi]

Mash
3.1kg Maris Otter 38.5%
2kg Crystal 80L 24.6%
1.63kg Barley (roasted) 20.1%
1kg Barley (flaked) 12.3%
362g Black Patent 4.5%

Boil
121g Willamette 5%AA 60min (50IBU)
25.5g Willamette 5%AA 15min (11IBU)
31g EK Goldings 5% AA 10min (5IBU)
gives you 65IBU

Dry Hop
1 EK Goldings 5%AA 6+ days (0IBU)

Yeast
Dry SAF 04 32 grams, yeast starter vol. of 600ml

75% Efficiency
22.5L gallons
OG (pre boil) 1.065
OG (post boil) 1.078
FG 1.022
Equals 7.4% ABV +0.6% for priming gives you 8.0%ABV.

I would mash at high temps (67-69*C) between 60min-90min.

Hope this helps?

 

[Phoney]

I spoke to ge brewer about their wheat once. He told me what yeast and temps, too. Why not build a starter up over a couple of bottles. That's what I did.

How viable would the yeast cells be, sitting in a bottle @ 8.1% ABV?

Wyeast 9093PC sounds good!

Mash
3.1kg Maris Otter 38.5%
2kg Crystal 80L 24.6%
1.63kg Barley (roasted) 20.1%
1kg Barley (flaked) 12.3%
362g Black Patent 4.5%

25% Crystal, Really? + Mashed high wouldnt this turn out super sweet?

 

[BrewJedi]

How viable would the yeast cells be, sitting in a bottle @ 8.1% ABV?

Wyeast 9093PC sounds good!




25% Crystal, Really? + Mashed high wouldnt this turn out super sweet?

Possibly, I just had a crack at percentages - pretty open to suggestions. You are probably right. Pondering the specs of this recipe, i might just need to have a crack at it.

 

[Phoney]

*deleted previous post*


After doing some heavy reading on the style, and reading comments from dozens of brewers. Ive come up with this new revised recipe:


Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.18 L
Estimated OG: 1.082 SG
Estimated Color: 54.8 SRM
Estimated IBU: 67.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 76.43 %
0.80 kg Roasted Barley (300.0 SRM) Grain 10.19 %
0.50 kg Barley, Flaked (1.7 SRM) Grain 6.37 %
0.35 kg Black (Patent) Malt (500.0 SRM) Grain 4.46 %
0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.55 %
95.00 gm Williamette [5.50 %] (90 min) Hops 54.7 IBU
28.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 6.8 IBU
22.00 gm Williamette [5.50 %] (15 min) Hops 5.9 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 7.85 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
90 min BIAB Add 31.58 L of water at 68.7 C 64.0 C

 

[Fatty]

I tried this brew.... .amazing to say the least. I am very fussy about my own beers but I love this one! I did BIAB, ended with only 13lt in the fermenter, bottled it, tried one after just a week.. .I know, not very patient but WOW! Its only going to taste better I know but Im sure I wont wait that long...
fatty

 

[Phoney]

Nice one Fatty! How does it compare to the real deal - if you know?