This recipe takes our popular and stunning Twisted Stout Recipe, which is one of Rob’s from the archive, and turns the dial up to 11!! Rob has wanted to brew a big imperial version of this recipe for a while so when Stiffo asked him to teach him how to brew on a 3 vessel brewing system it seemed like a perfect time to test it out!

Featuring the wonderful hop Mandarina Bavaria with its deep orange marmalade and tangerine flavours which compliment the malt choices perfectly. There’s some oats for body and structure, a massive amount of Simpsons Finest Pale Maris Otter and then Carafa 3 and CaraAroma from Weyermann.

This beer drinks like you would think, deep and rich but nor is it sweet with adjuncts or excess sugars! The combination of the CaraAroma and the hops is a mirage made in heaven!

Ingredients Included

Weyermann CaraAroma
Weyermann Carafa Special Type 3
Simpsons Malt – Malted Oats
Simpsons Malt – Finest Pale Maris Otter

Total grain bill 8860g

Mandarina Bavaria T90 Pellets (40 grams)
Mandarina Bavaria – T90 Pellets 100g (1 grams)
Brewlab Yeast Slope – Burton upon Trent

Method

Beer Style (main): British Ales
Beer Style (sub): British-Style Imperial Stout
Batch Size: 23
Original Gravity: 1.079
Final Gravity: 1.019
ABV %: 8
IBU: 54
Mash efficiency: 75
Brewing equipment: G30

THE MASH
Temperature °C (Step 1): 68
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

100g Mandarina Bavaria 60 mins
40g Mandarina Bavaria 5 mins
Protofloc 10 min
Yeast Nutrient 10 mins

Yeast: Brewlabs Burton Upon Trent. Follow instructions on yeast slope to grow into a healthy starter for this recipe, using the included 115g of Malt Extract. Ensure this is done a few days before your brew day to allow for healthy yeast cell growth.
Fermentation temperature/steps: 18c ramping to 22c 8 days

Secondary additions:

16c 2 days for Diacetyl rest then Cold Crash until packaging stage.