It doesn’t quite reach my Imperial Stout baseline of 1110º. I’ll forgive them the one gravity point.
A high percentage of brown malt seems to be a characteristic of the posher Porters and Stouts. It’s certainly the case here. Which, I suppose, made it logical to drop the black malt percentage.
Then there is just a whole load of hops. An almost unimaginable quantity: three quarters of a ton. For just 185 barrels. No surprise, then, that the calculated IBUs are in the impossible zone.
Two years in wood is what it deserves. Don’t let it down.
| 1850 Truman Imperial Stout | ||
| pale malt | 19.00 lb | 80.85% |
| brown malt | 4.00 lb | 17.02% |
| black malt | 0.50 lb | 2.13% |
| Goldings 120 mins | 5.50 oz | |
| Goldings 60 mins | 5.50 oz | |
| Goldings 30 mins | 5.50 oz | |
| Goldings dry hops | 0.75 oz | |
| OG | 1099 | |
| FG | 1029 | |
| ABV | 9.26 | |
| Apparent attenuation | 70.71% | |
| IBU | 158 | |
| SRM | 30 | |
| Mash at | 158º F | |
| Sparge at | 175º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
The above is one of the many recipes in this book:
What's in it? This:
Posts
4 comments:
Did they really call it "milk stout" or is that just a random picture?
Aaron Bennett,
that's just a random Truman Stout label. I don't have one for their Imperial Stout.
When was the FG measured/estimated? After 2 years in wood I suppose that brettanomyces would have chomped through a good part of the remaining 29 points, no?
Yann,
1029 is the racking gravity. The real FG after secondary fermentation would be much lower.
Post a Comment