From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 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 |
Nothing special about this batch, but it took off like a shot. No blow off, but down to near terminal gravity in 3 days without climbing above 68F (indicated). Sat in the primary longer than it should have. Then, straight to keg for carbonation and conditioning. Mashing slightly lower to drive down the final gravity might be a worthwhile experiment, but it is probably as good as it needs to be. Another experiment would be to increase the roast barley and decrease the chocolate to try to lighten the head coloring. |
| 15.00 pounds | Rahr Pale Malt (2-Row) | 68.2% of grist |
| 0.50 pounds | British Black Patent Malt | 2.3% of grist |
| 0.75 pounds | British Chocolate Malt | 3.4% of grist |
| 1.00 pounds | DIY Brown Malt | 4.5% of grist |
| 0.75 pounds | British Roasted Barley | 3.4% of grist |
| 4.00 pounds | Flaked Oats | 18.2% of grist |
| 22.00 pounds | Total Grain Weight | 100% of grist |
| 2.00 ounces |
Cascade (Homegrown) 12% Leaf @ 75 minutes Type: Bittering Use: First Wort |
24 AAUs |
| 1.00 ounces |
Cascade (Homegrown) 12% Leaf @ 30 minutes Type: Flavor Use: Boil |
12 AAUs |
| 0.40 ounces | Cascade (Homegrown) 12% Leaf @ 10 minutes Type: Aroma Use: Aroma |
4.8 AAUs |
| 3.40 ounces | Total Hop Weight | 40.8 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Nottingham Yeast |
| Manufacturer: | Lallemand |
| Type: | Ale |
| Flocculation: | Very High |
| Attenuation: | 75% |
| Temperature Range: | 62–72°F |
| Amount: | 60 gr |
Preheat the tun with 5.6 gallons of water, 171F for 60F grains. Add in the 18lbs of base malt. Once incorporated, add in the cooked oats (see Special Procedures). Ensure the mash is at 154F and conduct the rest for 60 minutes. With a very thin draw, do a decoction mash-out; 2.5 gallons boiled and returned. Sparge with an additional 2.3 gallons of water at 170F. |
-Cook the oats as with 1.25 qt/lb boiling water. Stir and let sit for 5 minutes. Add to the mash after the rest of the grains -Very slow sparge - be prepared for a long draw. |
| Primary: | 45 days @ 66° F |
| Secondary: | 0 days @ 64° F |
| Age: | 60 days @ 64° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 7.3 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 3.9 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.090 / 21.6° P | |