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Ravenwood Imperial Stout

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed January 17, 2018

Specifics
Style: Imperial 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
BJCP Style Info: Imperial Stout
O.G.: 1.075 - 1.115
F.G.: 1.018 - 1.030
ABV: 8.0 - 12.0%
Bitterness: 50 - 90 IBUs
Color: 30 - 40 SRM
Info: 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.

General Information
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

Malts and Grains
12.50 pounds American Pale Malt (2-Row) 73.5% of grist
2.50 pounds British Maris Otter Pale Malt 14.7% of grist
1.00 pounds American Chocolate Malt 5.9% of grist
0.50 pounds American Black Patent 2.9% of grist
0.50 pounds American Roasted Barley 2.9% of grist
17.00 pounds Total Grain Weight 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 13% Pellets @ 70 minutes
Type: Bittering
Use: Boil
6.5 AAUs
2.00 ounces Cascade 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
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.

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
Ravenwood Imperial Stout
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 5.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.8  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 7.9  
Post-Boil Amount: 6  
Boil Time: 70  
Original Gravity: 1.084 / 20.2° P  
     
     
     
     
Brew Day Notes
 

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