Dark Lager - WBC #3

Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery

Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.

ANVIL Foundry 10.5

75% efficiency

Batch Volume: 20.82 L

Boil Time: 75 min



Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)

Boil Volume: 28 L

Pre-Boil Gravity: 1.082



Vitals

Original Gravity: 1.107

Final Gravity: 1.035

IBU (Tinseth): 60

BU/GU: 0.56

Colour: 81 EBC 



Mash

Sacch' Rest — 67.2 °C — 60 min

Mash Out — 76.7 °C — 10 min



Malts (8.902 kg)

6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale

907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75

680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O

397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3

170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate

170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4



Other (680 g)

454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout

227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout



Hops (70.9 g)

42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min

28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min



Miscs

0.5 g — Baking Soda (NaHCO3) — Mash

11.08 g — Calcium Chloride (CaCl2) — Mash

2.29 g — Epsom Salt (MgSO4) — Mash

2.29 g — Gypsum (CaSO4) — Mash

1.52 g — Calcium Chloride (CaCl2) — Sparge

0.31 g — Epsom Salt (MgSO4) — Sparge

0.31 g — Gypsum (CaSO4) — Sparge

1 items — Whirlfloc — Boil — 15 min

1 oz — Biofine Clear — Bottling



Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

2 L starter 218 g DME / 267 g LME

503 billion yeast cells
0.95 million cells / ml / °P



Fermentation

Primary — 20 °C — 14 days



Carbonation: 2.4 CO2-vol



Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91



This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.

https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY