Episode 50 – Birthday Cake Stout

Description

Episode 50 – Birthday Cake Imperial Stout

Hooray! It’s our 50th (normal) episode and so we’re celebrating with a nice little bit of birthday cake made with stout. Oh, and then we’re gonna use that stout cake in a second Imperial Stout because why not.

 

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Ingredients Included

Thomas Fawcett – Oat Malt (300 grams)
Weyermann® CaraAroma® (300 grams)
Simpsons Chocolate Malt (1000 grams)
Thomas Fawcett – Roasted Wheat Malt (400 grams)
BESTMALZ Pale Ale Malt (8000 grams)
Simpsons Malts Imperial (400 grams)
Bravo T90 Pellet (40 grams)
Challenger Pellets (30 grams)
Cocoa Nibs 100g (1 packs)
Tonka Beans x 5 (1 packs)
OMEGA Yeast – OYL797 – Jötnar Kveik  (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): British-Style Imperial Stout
Batch Size: 22L
Original Gravity: 1.105
Final Gravity: 1.031
ABV %: 9.9
IBU: 61.2

THE MASH
Temperature °C: 68.9
Length (mins): 90
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

At start of Mash add Birthday cake made with an imperial stout if desired (we’d advise listening to episode to see how well this went).
Add 40g of Bravo at start of boil
Add 30g Chalanger at 5 minuiets to the end of boil.

Secondary additions and timing:

Add cacao nibs and 1 Tonka bean after fermentation has completed. You can make a tincture of both of these if desired (listen to the episode for instruction if needed).

Yeast: Imperial yeast A10 Darkness
Fermentation temperature/steps: Ferment at 28°C until fermentation has stopped.

Comments:

Episode 50 – Birthday Cake Imperial Stout

Hooray! It’s our 50th (normal) episode and so we’re celebrating with a nice little bit of birthday cake made with stout. Oh, and then we’re gonna use that stout cake in a second Imperial Stout because why not.

To hear how this recipe went for us you can find it at https://www.kaiju.fm/by-the-mash-tun/50-birthday-cake-stout/