The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Joseph Formanek of Bolingbrook, IL, member of the Urban Knaves of Grain, won a gold medal in Category #15: Imperial Stout during the 2019 National Homebrew Competition Final Round in Providence, RI. Formanek’s Imperial Stout was chosen as the best among 226 entries in the category.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Joseph Formanek of Bolingbrook, IL, member of the Urban Knaves of Grain, won a gold medal in Category #15: Imperial Stout during the 2019 National Homebrew Competition Final Round in Providence, RI. Formanek’s Imperial Stout was chosen as the best among 226 entries in the category.
Ingredients:
- MALTS
- 15 lb. (6.80 kg) Crisp Maris Otter
- 1.5 lb. (680 g) Simpsons Roast Barley
- 1 lb. (454 g) Dingemans chocolate malt
- 1 lb. (454 g) Dingemans aromatic malt
- 1 lb. (454 g) German white wheat malt
- 1 lb. (454 g) Quaker oats
- 8 oz. (227 g) Weyermann Carawheat Malt
- 8 oz. (227 g) Weyermann Chocolate Wheat Malt
- 8 oz. (227 g) Dingemans biscuit malt
- 8 oz. (227 g) Dingemans black patent malt
- 8 oz. (227 g) Dingemans Caravienne malt
- 8 oz. (227 g) Dingemans Special B malt
- 1 lb. (454 g) extra-light DME (in boil)
- HOPS
- 4 oz. (113 g) Centennial, 9% a.a.@ 60 min
- 1 oz. (28 g) UK Goldings, 4.6% a.a. @ 30 min
- 1 oz. (28 g) UK Goldings, 4.6% a.a. @ 10 min
- YEAST
- Wyeast 1056 American Ale
- WATER
- Filtered Chicago tap water treated with 1/2 tsp./5 gal. (2.5 mL/18.9 L) Brewtan B and 2 tsp./5 gal. (9.9 mL/18.9 L) CaCO3.
- ADDITIONAL ITEMS
- 1/2 tsp. (2.5 mL) Brewtan B, rehydrated @ 16 min
- 1 tsp. (4.9 mL) Irish moss, rehydrated @ 15 min
- 1/2 tsp. (2.5 mL) yeast nutrient, rehydrated @ 10 min
Specifications:
Yield: 5 US gal (18.9 L)
Original Gravity: 1.112 (26.4°P)
Final Gravity: 1.030 (7.6°P)
ABV: 10.80%
IBU: 100
SRM: 80
Efficiency: 70%
Directions:
Mash in at 130°F (54°C) and ramp up to 155°F (68°C) over 15 min. Cook oats with 8 cups (1.9 L) of water. Add cold water to lower temperature to 128°F (53°C) and add 1 lb. (454 g) base malt. Hold for 15 min, then add to main mash. Hold main mash at 155°F (68°C) for 60 minutes until converted. Mash out at 170°F (77°C) for 10 minutes. Sparge with 4 gal. (15.1 L) 170°F (77°C) water. Boil 75 minutes, adding Irish moss and hops at stated intervals. Ferment in primary for 7 days at 65°F (18°C). Rack to secondary and ferment 14 days at 65°F (18°C). Bottle condition with 1/3 cup (79 mL) corn sugar.
Extract Version
Substitute 8.25 lb. (3.74 kg) Maris Otter pale malt extract syrup for all but 2 lb. (907 g) of the Maris Otter malt. Mash the 2 lb. (907 g) pale malt with the remaining grains at 155°F (68°C) in RO water for 45 minutes. Remove grains, rinse, dissolve extract completely in the resulting wort, then top off to desired boil volume with RO water. Proceed as above.
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