Episode 28 Imperial stout

“For people who like their dark beers both very strong and very rich, the Imperial Milk Stout takes all the body of a powerful stout and cranks it up further with additions of lactose. Being an unfermentable sugar, the yeast leave the lactose alone during fermentation giving the beer an extra luxurious sweetness.

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Description

“For people who like their dark beers both very strong and very rich, the Imperial Milk Stout takes all the body of a powerful stout and cranks it up further with additions of lactose. Being an unfermentable sugar, the yeast leave the lactose alone during fermentation giving the beer an extra luxurious sweetness.

 


Ingredients

Heritage 1823 Maris Otter Fine Ale Malt (6000 grams)
Dingemans Biscuit Malt (260 grams)
Crisp Chocolate Malt (500 grams)
Weyermann® CaraAroma® (430 grams)
Flaked Wheat (400 grams)
Magnum Pellets (75 grams)
Cocoa Nibs 100g (1 packs)
Lactose 1kg (1 packs)
Belgian Candi Sugar Rocks Dark 1kg (1 packs)
Wyeast 1084 Irish Ale (1 packs)


Method

Beer Style (main): British Ales
Beer Style (sub): British-Style Imperial Stout
Batch Size: 22L
Original Gravity: 1.098
Final Gravity: 1.023
ABV %: 10.05
IBU: 67.3

THE MASH
Temperature °C: 68
Length (mins): 90
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Add 75G of Magnum at start of boil

Add 800G of Lactose to boil at 30 mins

Add 800g Begianl candi sugar at 30 mins

Secondary additions and timing:

After fermentation is finished add 100G of cocoa nibs for 7 days (or longer to taste) a ticture could always be used. Listen to episode 28 for further instruction.

Yeast: Wyeast labs 1084 Irish ale
Fermentation temperature/steps: ferment at 18°C

Comments:

“For people who like their dark beers both very strong and very rich, the Imperial Milk Stout takes all the body of a powerful stout and cranks it up further with additions of lactose. Being an unfermentable sugar, the yeast leave the lactose alone during fermentation giving the beer an extra luxurious sweetness.

We brew and discuss this recipe in episode 28 of By The Mash Tun podcast”

(link is http://www.kaiju.fm/by-the-mash-tun/28-imperial-milk-stout/ )

Additional information

Weight 10.085 kg

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