Imperial Stout

Notes from brewing session on October 28, 2006

Imperial Stout
Recipe from Bob of Bob's Homebrew Supply

OG 1.080 - 1.082

11 lb Gambrinus 2 row
20 oz roasted barley
16 oz brown malt
16 oz 80 L Crystal malt
8 oz flaked barley

1 lb dark candy sugar

26 AAU Magnum 60 minutes
1 oz Kent Goldings 30 minutes
1 oz Kent Goldings 5 minutes

Single step infusion mash @ 150-152 F for 60 minutes

Yeast 1084 Irish ale or 1056 American ale


Irish ale yeast was not available; we used Wyeast 1098 British

Mash water quantity: 14.8 lb. grain X 1.25 quarts/lb. + 4.5 = 23 quarts

Water to grain ratio: 23 / 14.8 = 1.55 quarts/lb.

Strike water temperature:
Tw = (.2/r)(T2-T1)+T2
Tw = (.2/1.55)(152-70)+152
Tw = .13 X 82 + 152
Tw = 162.7° F


My record keeping for this batch was pretty weak. Here's what I was able to scrounge up from the few notes I took:

2:00 mash in
3:00 begin sparge
4:25 begin boil

OG: 1.074 (?)

10/29 am 120 ppm

10/29 10:40 pm 170 ppm

11/3 9:30 am 4 ppm 65F

11/6 Racked to carboy

11/21 Kegged

FG: 1.014


As for the Wee Heavy, it was kegged on or about 10/15 and tapped 10/28 during our brewing session. A very good brew, but not one of my favorites. At 7.9% ABV, it's a bit strong and the alcohol is very apparent in the taste. A good sipping ale for winter enjoyment.