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 |
This beer was used the leftover yeast cake from Batch 62. |
| 15.00 pounds | Rahr Pale Malt (2-Row) | 83.3% of grist |
| 0.50 pounds | British Black Patent Malt | 2.8% of grist |
| 0.75 pounds | British Chocolate Malt | 4.2% of grist |
| 1.00 pounds | Simpsons Caramalt | 5.6% of grist |
| 0.75 pounds | British Roasted Barley | 4.2% of grist |
| 18.00 pounds | Total Grain Weight | 100% of grist |
| 4.00 pounds | Flaked Oats |
| 1.00 ounces |
Chinook (Homegrown) 22% Leaf @ 75 minutes Type: Bittering Use: First Wort |
22 AAUs |
| 0.65 ounces |
Golding 4.7500% Leaf @ 30 minutes Type: Bittering and Aroma Use: Boil |
3.1 AAUs |
| 1.65 ounces | Total Hop Weight | 25.1 AAUs |
| Total Boil Time: | 75 minutes |
| Name: | Nottingham Yeast |
| Manufacturer: | Lallemand |
| Type: | Ale |
| Flocculation: | Very High |
| Attenuation: | 75% |
| Temperature Range: | 62–72°F |
| Amount: | 60 gr |
The initial mash temp was 146F due to cooler than normal grains and a cool mash tun. The temperature was brought up over 45 minutes using 2qt of boiling water at 15 minute intervals. The mash finished at 154F. The sparge was started before the bed had set, resulting in a compacted bed and a stuck sparge. The chinooks were added as First Wort Hops to help keep the boil-overs under control. |
Next time: -Cook the oats ahead of time; at least do a beta rest to keep the sparge from sticking. The stuck sparge probably contributed to the poor efficiency for this batch. -Change to 1.25qt/lb and make sure the tun is preheated. -Use blow-off tube. |
| Primary: | 23 days @ 66° F |
| Secondary: | 32 days @ 64° F |
| Age: | 60 days @ 64° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 6 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.5 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.2 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 75 | |
| Original Gravity: | 1.076 / 18.4° P | |