BorealBrewers . com > BrewBlogs > Ravenwood Imperial Stout [Imperial Stout]

BrewBlog: Ravenwood Imperial Stout

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brewer:

Chad Haatvedt

Brew Date:

June 4, 2011

Tap Date:

August 6, 2012

Yield:

6 gallons

Color (SRM/EBC):

35/69

Bitterness (Calc):

75 IBU (Daniels)

BU/GU:

0.89

Calories:

273 (12 ounces)

Conditioning:

Keg

ABV:

9.6%

ABW:

7.5%

Batch No:	2011-02
OG:	1.084
OG (Plato):	20.22° P
Target OG:	1.084
FG:	1.012
FG (Plato):	3.07° P
Target FG:	1.200
Real Extract:	6.17° P
App. Atten.:	84.8%
Real Atten.:	69.5%
Status:	Secondary

General Information

Method:	All Grain

Method:

All Grain

Batch Sparge

first batch - 6 gallons, 154 degrees, 60 minutes
second batch - 3 gallons, 154 degrees, 30 minutes
used 5.2 in both batches

collected 7.5 gallons of wort

Preboil gravity - 1.054. Lower than expected for my grain bill

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

12.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

73.5% of grist

2.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

14.7% of grist

1.00 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

5.9% of grist

0.50 pounds

American Black Patent

Color (L):	127 °L
Info/Use:	Provides color and sharp flavor. Use in stouts and porters.

2.9% of grist

0.50 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

2.9% of grist

17.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.39 gallons per hour
Boil Time:	70 minutes
Runoff Volume Needed:	7.9 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.6 gallons (boil evaporation)
Grain Amount:	17 pounds
Grain Absorbtion:	3.6 gallons
Total Water Needed:	12.5 gallons	7.9 gallons (runoff) + 3.6 gallons (grain absorbtion) + 1.00 gallons (equip. loss)
Mash Water Needed:	5.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.8 gallons	12.5 gallons (total water) – 5.7 gallons (mash water)

)

100% of grist

Adjuncts

2.00 pounds

Brown Sugar, Dark

Non-Fermentables

2 tsp	Irish Moss @ 15 minutes
	5.2 Stabilizer
	Yeast Nutrient

Hops

1.00 ounces

Other
18% Pellets @ 70 minutes
Type: Bittering
Use: Boil

18 AAUs

0.50 ounces

Nugget

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy, spicy, herbal aroma, strong bittering hop.
Typical Use:	Bittering, aroma.
Substitution:	Chinook
Example:	ESB, Lager, Ale; Sierra Nevada Porter, Sierra Nevada Bigfoot Ale, Anderson Valley ESB

13% Pellets @ 70 minutes
Type: Bittering
Use: Boil

6.5 AAUs

2.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

4% Leaf @ 1 minutes
Type: Aroma
Use: Boil

8 AAUs

3.50 ounces

Total Hop Weight

32.5 AAUs

Boil

Total Boil Time:	70 minutes

Total Boil Time:

70 minutes

Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:	10.00 gallons	Boil Volume:	12.55 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.80 gallons
Efficiency:	72%	Mash Tun Weight:	9.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	10.00 gallons
Loss:	1.00 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4
PPG:	23.8	Efficiency:	72.6%
Notes:	Boil cereal adjuncts to add to infusion mash.

Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Procedure

Yeast I had an old smack pack of 1728 Scottish Ale. I did not seam to activate, but I tried it anyway. I picked up a propagator pack of 1728 at local brew supply store, but did not have time to get it ready, so I pitched it as is. 18 hours later, there was no yeast activity so I added two packages of Safale 04. It started taking off within 2 hours.

Yeast

I had an old smack pack of 1728 Scottish Ale. I did not seam to activate, but I tried it anyway. I picked up a propagator pack of 1728 at local brew supply store, but did not have time to get it ready, so I pitched it as is.

18 hours later, there was no yeast activity so I added two packages of Safale 04. It started taking off within 2 hours.

Special Procedures

Calories, Alcohol, and Plato Calculator

Original Gravity:	1.084
Final Gravity:	1.012
Initial Gravity (Plato):	20.22° P
Final Gravity (Plato):	3.07° P
Real Extract:	6.17° P
Apparent Attenuation:	84.8%
Real Attenuation:	69.5%
Alcohol By Volume (ABV):	9.6%
Alcohol By Weight (ABW):	7.5%
Calories (12 ounces):	273

Fermentation

Primary:	10 days @ 64° F
Secondary:	320 days @ 65° F

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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