Brassé le 13.04.2022
Imperial Stout 9.6%
Vitals
Original Gravity: 1.083
Final Gravity: 1.010
IBU (Tinseth): 100
BU/GU: 1.2
Color: 100 EBC
Boil Time: 30 min
Mash
Strike Temp — 72 °C
Mash in — 67 °C — 60 min
Mash out — 75 °C — 10 min
Fermentables
44% — Castle Malting Chateau Munich Light — Grain — 15 EBC
25% — Candi Sugar Dark — Sugar — 33 EBC
11% — Castle Malting Chateau Crystal — Grain — 150 EBC
4% — Castle Malting Chateau Roasted Barley — Grain — 1200 EBC
4% — Castle Malting Chateau Vienna — Grain — 5.5 EBC
4% — Castle Malting Chateau Wheat Blanc — Grain — 4.5 EBC
4% — Simpsons Oats Malted — Grain — 3 EBC
1.5% — Weyermann Carafa Special III — Grain — 1400 EBC
1.5% — Wheat Roasted — Grain — 835 EBC
1% — Chocolate Malt — Grain — 950 EBC
Hops
34 IBU — Chinook 12% — Boil — 30 min
38 IBU — Columbus 13.2% — Boil — 30 min
18 IBU — Centennial 8.6% — Boil — 15 min
9 IBU — Simcoe 10.9% — Boil — 5 min
Miscs
Irish Moss — Boil — 10 min
Yeast
Lallemand (LalBrew) Voss Kveik 80%
Fermentation
Primary — 40 °C — 12 PSI — 5 days
Cold Crash — 5 °C — 2 days
Carbonation: 2.4 CO2-vol