Imperial stout based on Oskar Blue’s Ten Fidy recipe to test the efficiency of the Braumeister with a 6kg mash for an 8 litre brew.
MASH:
Strike Volume – 20 litres Yorkshire Vale Water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Finest Maris Otter (EBC 6) – 3720g
Crisp Munich Malt (EBC 25) – 660g
Crisp Caramalt (EBC 30) – 330g
Weyermann Cara Aroma (EBC 400) – 720g
Crisp Chocolate Malt (EBC 950) – 330g
Crisp Roasted Barley (EBC 1300) – 240g
Dough in @ 68°C (Braumeister +2°C compensation)
Mash @ 68°C (Braumeister +2°C compensation) for 90 minutes
Mash out @ 80°C (Braumeister +2°C compensation) for 10 minutes
SPARGE:
Volume – 4 litres Yorkshire Vale Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 180 minutes
Magnum (12 AA / Leaf) – 30g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Magmun (12 AA / Leaf) – 30g / 15 minutes
FERMENTING:
Yeast – 20.4g Five
Temp – Fermentation fridge @ 18°C rising to 22°C over a week
DRY HOPPING:
None
IBU: (98)
SRM: 50
TARGET PACKAGED VOLUME: 8 litres
TARGET KETTLE / POST BOIL VOLUME: 11 litres
TARGET FERMENTER VOLUME: 10.5 litres
EFFICIENCY: (70%)
OG: (1.112) 1.112
FG: (1.033) 1.038
ATTENUATION: (71%) 66%
ABV: (10.32%) 10.99% (Alternative formula for over 10%)
BREWING NOTES: Might have accidentally used 6kg of grain instead of 5! Mash in was thick!! 70% efficiency was a bit less than I was hoping for. Fermenter volume was nearly a full litre over, which I’m putting down to a lower evaporation rate. The 2.5 litres of dead space in the Brew Builder fermenter is slightly to blame too. Next time I might boil in the 33 litre kettle on the induction hob. Barrelled on 25/09/25 in en ex 50 year old rum barrel with 11x 250ml bottles.
TASTING NOTES: