From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
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| O.G.: | 1.075 - 1.115 |
| F.G.: | 1.018 - 1.030 |
| ABV: | 8.0 - 12.0% |
| Bitterness: | 50 - 90 IBUs |
| Color: | 30 - 40 SRM |
| Info: | An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play. Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout. |
| Method: | All Grain |
The base malt was split into 11 lbs Fawcett Pearl and 4 lbs Rahr 2-row. Yeast from the Pale Ale, batch 113. Allow the wort to cool sufficiently before pitching. 12-21-14: The Pale Ale was transferred to secondary. The empty carboy was inverted and the yeast allowed to drain. Whatever yeast stuck to the sides was left in the primary when the wort was added (9p). Indicated wort temperature was 68F, room at 65F. 12-22-14: Blowout at 5a (8 hours after pitching). Broken airlock. The foam coming out of the carboy is reading 21B, so there's that. 12-30-14: Transferred to secondary with a reading of 13B 2-6-15: Bottled with 4oz sucrose. Total yield 19x22oz, 6x12oz. 6-7-15: One bottle exploded. It looks like a faulty bottle and the breakage occurred at the cap. No evidence of contamination. Smells very good. |
| 15.00 pounds | Rahr Pale Malt (2-Row) | 71.4% of grist |
| 0.50 pounds | British Black Patent Malt | 2.4% of grist |
| 0.25 pounds | British Chocolate Malt | 1.2% of grist |
| 0.50 pounds | British Amber Malt | 2.4% of grist |
| 1.00 pounds | British Roasted Barley | 4.8% of grist |
| 3.00 pounds | Flaked Oats | 14.3% of grist |
| 0.75 pounds | British Dark Crystal Malt | 3.6% of grist |
| 21.00 pounds | Total Grain Weight | 100% of grist |
| 1/2 tsp. | Yeast Nutrient @ 10 minutes | |
| 1 | Whirlfloc @ 10 minutes |
| 2.00 ounces |
Target 11.4% Pellets @ 75 minutes Type: Bittering Use: First Wort |
22.8 AAUs |
| 1.00 ounces |
Northern Brewer 9.6% Pellets @ 30 minutes Type: Flavor Use: Boil |
9.6 AAUs |
| 0.40 ounces | Perle 7.8% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
3.1 AAUs |
| 3.40 ounces | Total Hop Weight | 35.5 AAUs |
| Total Boil Time: | 60 minutes |
Hastings, Minnesota
| Calicum: | 55 ppm |
| Bicarbonate: | 196 ppm |
| Sulfate: | 7.9 ppm |
| Chloride: | 8.9 ppm |
| Sodium: | 3 ppm |
| Magnesium: | 24 ppm |
| PH: | 7.4% |
| Notes: | Taken from: Prepared by GWMAP |
Split Mash: 1) 4lbs 2-row, 3 lbs oats. Start by adding 2 gallons of room temperature water. Over the course of 30 minutes, raise the temperature to 155F. 2) The remaining grains are mashed with 3.5 gallons of water at 172F, ,to hit a mash temperature of 155F. Mash Out: Mashout by draining the tun of 3 gallons of sweet wort, boiling it with an additional 2 quarts, and returning it to the tun. Drain the tun again to capture the first runnings. Add 3.5 gallons of water to the tun and drain to recover the second runnings. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 7 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.1 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.1 | |
| Post-Boil Amount: | 5.1 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.097 / 23.1° P | |