From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed November 22, 2017
|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.
Based on the 2014 recipe, but with more oats and a higher proportion of chocolate malt.
2016-12-30: Brewed. Sparge was continuous and performed over an hour. An extra half gallon of runnings were collected and added to the main boil once there was room. Pitched with 4oz of slurry from the Dead Ringer. Carboy at 62F.
|15.00 pounds||Rahr Pale Malt (2-Row)||68.2% of grist|
|0.50 pounds||British Black Patent Malt||2.3% of grist|
|0.50 pounds||British Chocolate Malt||2.3% of grist|
|0.50 pounds||British Amber Malt||2.3% of grist|
|0.75 pounds||British Roasted Barley||3.4% of grist|
|4.00 pounds||Flaked Oats||18.2% of grist|
|0.75 pounds||British Dark Crystal Malt||3.4% of grist|
|22.00 pounds||Total Grain Weight||100% of grist|
|1/2 tsp.||Yeast Nutrient @ 10 minutes|
|1||Whirlfloc @ 10 minutes|
Northern Brewer 10% Leaf @ 120 minutes
Northern Brewer 10% Pellets @ 20 minutes
|4.00 ounces||Total Hop Weight||40 AAUs|
|Total Boil Time:||120 minutes|
|Name:||American Ale II|
Prepared by GWMAP
1) 4lbs 2-row, 4 lbs oats. Start by adding 2 gallons of room temperature water. Over the course of 30 minutes, raise the temperature to 155F. Large stove coil at 2.5.
2) The remaining grains are mashed with 3.5 gallons of water at 172F, to hit a mash temperature of 155F.
Combine the mashes after the oats have reached temperature and rest for an additional hour.
Mashout by draining the tun of 2 gallons of sweet wort, boiling it with an additional 6 quarts, and returning it to the tun. Rest for 20 minutes at 168F. Vorlauf and continue the draw with an additional 4 gallons of water at 168F. The whole sparge process will take about an hour with the value open halfway.
|Strike Water Amount:||7.3|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|Original Gravity:||1.111 / 26.1° P|