Believe it or not, it is already time to start the Christmas beer! This years brew – Imperium Brettania – is an inky-black 100% Brettanomyces lambicus fermented Russian Imperial Stout, aged on French oak. Yep, those of you on my xmas exchange list have something to look forward to!
As with my other all-brett dark beers I’ve made efforts to reduce the amount of grain-derived phenols, in order to limit the production of unpleasant levels of 4-ethylpheol (burnt plastic) and other potentially unpleasant phenols by replacing half of the dark malts with their de-husked equivalents (i.e. carafa special II and III in place of some of the black and chocolate malts). This is combined with a lower-end hop schedule (BU:GU of 0.66), which I hope will keep things balanced once the Brett drys out the beer. This is topped off with a cherry-flavour producing yeast (B. lambicus, Wyeast 5526). This is about as big a beer as I can brew – the 11kg of malt plus 28L of water fills my mash-tun to the lid!
The downside of brewing all-grain big beers like this is that your efficiency usually sucks – its not unheard of for 30% of the fermentables to remain trapped in the mash-tun. I’m fixing this by partigyling this batch – once I’ve collected the first runnings (Imperium Brettania), I’m doing a second sparge to gather the residual sugars, after which I’m going to hop the runnings with some Willamette hops left over from an older batch, and if needed I’ll add a bit of sugar to up the gravity and dry the beer out. I’m not certain what this is going to yield – a sessionable stout, or perhaps a summer mild? Either way, its being named 50,002. Why you ask? That’s how many views this blog has recieved as of this morning!
|Type: All Grain||Date: 16 Aug 2014|
|Boil Size: 36.56 l||Boil Time: 90 min|
|Brewhouse Efficiency: 68.00 %||End of Boil Volume 27.56 l|
|Est Original Gravity: 1.092 SG||Measured Original Gravity: 1.046 SG|
|Est Final Gravity: 1.028 SG||Estimated Alcohol by Vol: 8.5 %|
|Bitterness: 61.8 IBUs|
|Mash Name: Single Infusion, Full Body, Batch Sparge||Total Grain Weight: 10.78 kg|
|Sparge Water: 19.25 l||Grain Temperature: 21.0 C|
|Sparge Temperature: 75.6 C||Tun Temperature: 20.0 C|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.20|
|Sparge Step: Batch sparge with 2 steps (0.84l, 18.41l) of 75.6 C water|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Keg||Volumes of CO2: 2.3|
|Pressure/Weight: 12.54 PSI||Carbonation Used: Keg with 12.54 PSI|
|Keg/Bottling Temperature: 7.2 C||Age for: 30.00 days|
|Fermentation: Ale, Two Stage||Storage Temperature: 18.3 C|
-mashed in, undershot by nearly 3 degrees (66C instead of 68C); decoted ~4L to raise temperature
-conversion complete @ 30min!
-undershot mash gravity by 6 points, so added 500g sugar to compensate
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