My ramblings on beer, beer making, and thoughts from the world of professional brewing. Plus some other stuff that isn't beer related... like travel... and photography...
Saturday, May 26, 2007
Birthday & Imperial Stout
Well, here in Alberta its slowly fighting its way toward summer with periods of crappy rainy-snowy coldness followed quickly by days like today. This photo is what I see in front of me right now, at my parents place. Nice eh?
So my calendar told me that tomorrow is my 28th birthday. Last year I did absolutely nothing for my 27th, so this year I decided to put a mild effort and have a small BBQ tonight. I'm serving up some rather nice homebrewed wit beer on tap, as well as some leftover Amber Brown Ale that our brewery makes. People like free beer, so hopefully that attracts a few people.
Speaking of homebrew, I've decided to brew what I hope is an interesting "imperial stout". I put the quotation marks around the style as I'm not realy too concerned with style in this case. Here is the planned recipe, with some discussion afterwards: 28th Birthday Imperial Stout
Ingredients: 3.4 kg Standard 2-Row (40%) 3 kg Maris Otter Pale (35%) 510 g Oats Flaked (6%) 650 g Roast Barley (7.7%) 595 g Black Malt (7%) 340 g Crystal Malt 120°L (4%) 37 g Centennial (9.5%) - added first wort, boiled 90 min 30 g East Kent Goldings (6.2%) - added during boil, boiled 15 min
Mash at 67 C for 1 hr, mashout 78 C. -------------- Now some style purists might exclaim "but Brian, an Imperial Stout is supposed to have at least 50 IBU in it, preferably much much more!" but I care not. In fact, I was thinking of having even less hop bitterness. You see, 14.7% of the malt bill is very dark malts. My hope is that the bitterness from the 'burnt' roast barley and black malt actually balance the other malt sweetness in this beer. It will be nice to see if its over the top. I plan on aging it over a year while I'm gone in scotland too. I might actually take out the EKG hop addition and make it all FWH centennial hopping, not sure yet.
Anyway... let me know your thoughts on the recipe/etc. Cheers