Little Katrina Imperial Stout

Stout

This is a 2004 BJCP style 13f beer.

Recipe: Russian Imperial Stout
Volume: 5 gallons
Dates:

Brew date: Dec 12, 2004
Transfer to secondary: Dec 26, 2004
Bottling: Feb 6, 2005

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: WYeast 1272 American Ale II (Smack Pack, one for fermentation and one for bottling)

Grain bill

	Potential sg pppg	Points per gal
7 lbs Crisp Maris Otter 2 row 4 lbs Mid America Pale 2 row 2 lbs Plain Extra Light DME 1 1/2 DMC Chocolate 1 lb English Black Roast Barley 1 lb DMC Wheat 1 lb DMC Biscuit 1 lb DMC Munich 1 lb DMC Black Patent 1/2 lb DMC Caramunich 1/2 lb Quaker Oatmeal 1/4 lb DWC Special B	1.036 1.038 1.045 1.030 1.029 1.037 1.035 1.035 1.029 1.033 1.032 1.031	252.0 152.0 90.0 45.0 29.0 37.0 35.0 35.0 29.0 16.5 16.0 15.5
20.75 lbs	Ideal: Pre-boil: Target:	752.0 (90 + 662 (90 + 662	/ 5 gal = 150.4 >>> 1.150 * 70%) / 6 gal = 92.2 >>> 1.092 * 70%) / 5 gal = 110.7 >>> 1.111

Hops

2.75 oz Chinook - 12.0% avg alpha Utilization: 60 minutes @ 1.111 = 13.4%	*IBU = 2.75 12.0 * 13.4 * 0.75 / 5 = 66.3**
2 oz Centennial - 10.5% avg alpha Utilization: 60 minutes @ 1.111 = 13.4%	*IBU = 2.0 10.5 * 13.4 * 0.75 / 5 = 42.2**
1 oz Willamette - 6.0% avg alpha Utilization: 10 minutes @ 1.111 = 4.9%	*IBU = 1.0 6.0 * 4.9 * 0.75 / 5 = 4.4**
1 oz Willamette - 6.0% avg alpha Utilization: 0%	IBU = 0
	Total IBU = 113

Other

4 oz Rice Hulls
Mix into grist 5 teaspoons Yeast Nutrient
20 minutes 1 teaspoon Irish Moss
15 minutes

Process:

Mash in 140 f, hold 15 minutes
Raise to 153 f, hold 60 minutes until converted
Raise to 170 f for mash out, hold 10 minutes
Sparge with 175 f water
Optional: boil first gallon down to syrup before main boil
Add DME, boil 105 minutes with hop and moss additions
Chill to 65 f
Target final gravity: 1.032

Activity Log

Yeast Starter:

Broke inner seal, mixed contents of smack-pack and put at 70 f for about 8 hours. About 40 hours before brew, brought 20 oz of water to boiling point in flask. Added 2 oz of pale malt extract to pyrex pitcher, added the hot water and stirred. Poured back into flask, covered with foil, boiled for 10 minutes and let cool on the stove. Pitched smack-pack of yeast and fitted stopper and airlock.

Mash/Lauter/Sparge:

Added grain to 4 gallons of 165 f water to mash in at 140 f for 15 minutes. Added a gallon of near boiling water and heated to 153 f and held for 60 minutes until converted. Added boiling water to fill the 7 gallon tun to the top then heated to 170 f to mash out for 10 minutes. Scooped into lauter tun and encountered stuck sparge early on. Agitated grain near mash screen and forced air back through tube to achieve flow. While stuck at 5 gallons, added DME to kettle. Ended up moving grain back to another kettle, cleaning screen and back to lauter tun for last 2 gallons of 7 gallon runoff.

Boil:

Boiled for 40 minutes, then added first hops. Boiled for 40 more minutes and added yeast nutrient. Boiled for 5 more minutes and added irish moss. Boiled for 5 more minutes and added second hops. Boiled for 10 more minutes and added final hops. Let simmer for 2 minutes. Using cooling coil sanitized in iodophor, cooled to 70 f and siphoned to 6.5 gallon fermenter taking specific gravity reading of 1.110. Rocked on folded towel to aerate, added yeast and fitted stopper and airlock. Placed on basement floor to attempt to get desired 60 f temperature.

Fermentation:

Observations of primary stage (14 days, 10 PM start):

10 hours: 1/2 inch foam, 19 bubbles per minute
20 hours: 2 inches of foam, 49 bubbles per minute, 63.5 f, swirled to mix
1 1/2 days: 2 1/2 inches of foam, 100 bubbles per minute, 63.1 f
2 1/2 days: 1 inch of foam, 41 bubbles per minute, 62.6 f, swirled to mix
3 1/2 days: 1/4 inch of foam, 18 bubbles per minute, 62.4 f, swirled to mix
4 1/2 days: 2 inches of foam, 8 bubbles per minute, 62.0 f
5 1/2 days: 1 inch of foam, 3 bubbles per minute, 62.0 f, swirled to mix
8 1/2 days: 1/4 inch of foam, 1 bubble every 40 seconds, 62.2 f, swirled to mix
11 1/2 days: patchy foam, 1 bubble every 65 seconds, 61.5 f, swirled to mix

Siphoned to 5 gallon carboy and fitted with stopper and airlock. Took specific gravity reading of 1.048.
Observations of secondary stage (28 days):

1st week @ 70 f
2nd week @ 66 f
3rd week @ 62 f
4th through 6th week @ 61 f

Bottling:

Broke inner seal of yeast smack pack, mixed contents and put at 70 f for about 8 hours. Boiled 3 ounces of corn sugar in 1 cup of water for 10 minutes, allowed to cool and placed in bottling bucket. Siphoned into 2 liter bottle and placed in fridge for forced carbonation. Siphoned 3 gallons from carboy into bottling bucket taking specific gravity of 1.048 putting ABV at 8.1%. Added yeast, filled and capped 34 bottles.

See Little Katrina Imperial Stout labels here.

Results:

This beer was entered in the 2005 UKG Drunk Monk Challenge
Testimonials here