My Imperial Stout
  • LothosLothos
    Posts: 2,146
    My Imperial Stout
    Russian Imperial Stout
    Author: Lothos

    Size: 6.50 gal
    Efficiency: 82.0%
    Attenuation: 75.0%
    Calories: 285.52 kcal per 12.0 fl oz

    Original Gravity: 1.085 (1.075 - 1.115)
    Terminal Gravity: 1.021 (1.018 - 1.030)
    Color: 37.07 (30.0 - 40.0)
    Alcohol: 8.44% (8.0% - 12.0%)
    Bitterness: 77.8 (50.0 - 90.0)

    Ingredients:
    14.0 lb Pale Ale Malt
    2.0 lb Munich Malt
    1.0 lb American Black Patent
    1.0 lb Chocolate Malt
    1.0 lb Crystal 60
    1.0 lb Roasted Barley
    3.0 oz Willamette (5.0%) - added during boil, boiled 60 m
    2.0 oz Goldings (5.0%) - added during boil, boiled 30 m
    2.0 oz Willamette (5.0%) - added during boil, boiled 15 m
    2.0 ea WYeast 1318 London Ale III
    4.0 ea Danstar 3767 Nottingham

    Schedule:
    Ambient Air: 70.0 °F
    Source Water: 60.0 °F
    Elevation: 0.0 m


    Ain't that a Bitch
  • C_BC_B
    Posts: 89,068
    Very nice.
    "On it. I hate software." ~Cpt Snarklepants
  • djsethalldjsethall
    Posts: 4,040
    Mr. Lothos, I must say that I am impressed by your interest and dedication to the hobby /addiction. I see that you are making 6.5 gallon batches on a system that could handle 10 gallon batches with no problems. I also see that you are using way too many yeast packs for a brewer of your accomplishments. Have you thought of making yeast starters for your brews? Let me know if you have questions on either one of these fronts. Good job on the recipe. What program are you running for brew software?
  • LothosLothos
    Posts: 2,146
    thats an either or on the yeast all depends on your taste
    Ain't that a Bitch
  • ThymThym
    Posts: 122,708
    ah, another yeast blend! i really like the complexity that blends cane bring to the beer. I do a blend on my Wicked Angel recipe. It's substantially better that way than with either of the two yeast alone. Independantly the recipe is ends up too generic.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • LothosLothos
    Posts: 2,146
    see with this one i would brew 12 gal and split the batch in 1/2 and use 2.0 ea WYeast 1318 London Ale III in 1 batch
    and 4.0 ea Danstar 3767 Nottingham in the other
    and get 2 different stouts in 1 brew day
    Ain't that a Bitch
  • ThymThym
    Posts: 122,708
    then you blend it?

    I've thought about doing a split fermentation on the Wicked Angel, but wasn't sure about how the blended product would compare against the two yeast fermentation.

    Have you tried it both ways? how do they compare?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    This looks like a very tasty beer. I need to do a stout soon to age for next winter. How does this beer hold up on a long age bulk and bottles?
  • BenSBenS
    Posts: 6,248
    Lakewood said:

    then you blend it?

    I've thought about doing a split fermentation on the Wicked Angel, but wasn't sure about how the blended product would compare against the two yeast fermentation.

    Have you tried it both ways? how do they compare?



    I don't think he blends it. He just makes two different RIS with one boil and 2 fermenters.
    There's no starting point. It's just a massive sea of shit to wade through until you find the occasional corn kernel. -DrCurly
  • LothosLothos
    Posts: 2,146
    yup thats it one boil 2 fermenters 2 different yeasts

    and it holds up excelent in bottles long storage as long as its cold
    Ain't that a Bitch
  • ThymThym
    Posts: 122,708
    Ahh, got it.
    The only thing between me and a train wreck is blind luck..... - Kenny
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