13. Beagle
Imperial Stout

 

Type: All Grain

 Date: 15-02-2009

Batch Size: 23,00 L

 Brewer: Klaus Pedersen
Boil Size: 26,33 L Asst Brewer: Karsten Bruun
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 75,00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6,00 kg Pale Malt (2 Row) UK (5,9 EBC) Grain 57,14 %
2,00 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 19,05 %
0,50 kg Carafa III (1034,3 EBC) Grain 4,76 %
45,00 gm Goldings, East Kent [5,00 %] (60 min) Hops 14,5 IBU
1,50 kg Cane (Beet) Sugar (0,0 EBC) Sugar 14,29 %
0,50 kg Candi Sugar, Dark (541,8 EBC) Sugar 4,76 %
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1,113 SG

 Measured Original Gravity: 1,113 SG
Est Final Gravity: 1,030 SG Measured Final Gravity: 1,020 SG
Estimated Alcohol by Vol: 10,96 % Actual Alcohol by Vol: 12,24 %
Bitterness: 14,5 IBU Calories: 1.131 cal/l
Est Color: 109,5 EBC Color:
Color
 

Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 8,50 kg
Sparge Water: 0,00 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH
 

Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 35,47 L of water at 52,5 C 50,0 C
20 min Saccharification Decoct 11,39 L of mash and boil it 63,9 C
20 min Saccharification Decoct 6,94 L of mash and boil it 70,0 C
10 min Mash Out Heat to 75,6 C over 10 min 75,6 C

 
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2,4
Pressure/Weight: 130,3 gm Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 11,1 C  
 

Notes

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