Hop Barley and the Alers
Recipe: Impy's Not Wimpy
Imperial StoutBob Kauffman
9.5 gallons
Feb 2001 (HBA entry for club-only comp)
Fermentables
![[picture]](../members/bobkauffman.gif)
- 22 lb English 2 row
- 3 lb English brown/amber
- 3 lb flaked barley
- 2 lb English carastan 37L
- 2 lb English crystal 96L
- 0.5 lb Special B 130 L
- 2 lb DME
Hops
- Magnum, 0.5 oz, 14.5%, 90 min, 12.8 IBU (First Wort Hopped)
- Magnum, 1.5 oz, 14.5%, 60 min, 33.4 IBU
- Challenger, 2.0 oz, 6.6%, 40 min, 16.2 IBU
- Fuggles, 2.0 oz, 4.0%, 20 min, 3.0 IBU
- E Kent Goldings, 2.0 oz, 7.5%, 5 min
- E Kent Goldings, 1.0 oz, 7.5%, 2 min
- 65.6 IBU total
Other
- Wyeast 1028
Procedure
-
Used Corona mill to fine grind roasted grains and flaked barley.
Dark grains steeped in separate pot @160F during last sach rest.
Protein rest @122F for 30min.
Raised to 134F for 30min, slow to reach temp because mashtun is very full.
Raised to 150F for 15min, then to 156F for 1hr.
Mashout @170F for 20min.
Very slow sparge, maybe too much grain in mashtun.
First wort hopped with 0.5 oz Magnum.
Added 2 lbs DME @ 30 min to go in boil.
Etc
-
Cold, temp in low 30s for high.
Pitched a large starter (0.5 gal+), seemed to be taking off right away.
Jammin' by next day, 3-4" kraesen.
Finished at higher SG than desired, maybe mash temp was too high.