Imperial stout based on Brewdog’s Paradox series. Test of 5kg grain imperial strength ale at a 6 litre brew length.
MASH:
Strike Volume – 20 litres Yorkshire Vale Water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Finest Maris Otter (EBC 6) – 3417g
Crisp Caramalt (EBC 30) – 462g
Crisp Munich Malt (EBC 25) – 262g
Crisp Crystal 400 (Extra Dark) (EBC 400) – 462g
Weyermann Carafa Special 1 (EBC 900) – 720g
Weyermann Carafa Special 3(EBC 400) – 131g
Crisp Roasted Barley (EBC 1400) – 262g
Dough in @ 67°C (Braumeister +2°C compensation)
Mash @ 67°C (Braumeister +2°C compensation) for 90 minutes
Mash out @ 80°C (Braumeister +2°C compensation) for 10 minutes
SPARGE:
Volume – 3 litres Yorkshire Vale Water @ 78°C
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
BOIL:
Time – 223 minutes
Columbus (15.8 AA / Leaf) – 10g / 60 minutes
1/2 Protafloc Tablet / 15 minutes
Columbus (15.8 AA / Leaf) – 20g / 15 minutes
FERMENTING:
Yeast – 1x Five and 1x Mangrove Jack’s M42
Temp – Fermentation fridge @ 18°C rising to 22°C over a week
DRY HOPPING:
None
IBU: (92.87)
SRM: 50
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.3 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (76%)
OG: (1.156) 1.136 (See brewing notes)
FG: (1.053) 1.046
ATTENUATION: (64%)
ABV: (16.65%) 14.12% (alternative formula)
BREWING NOTES: New mash mixer worked great. 5kg mash in 20 litres is a good thickness. Came up around 800ml short so diluted back to 7 litres. Efficiency seems crazy at 76%. Decided to liquor back to 1.136. Transferred to barrel on 17/10/25. Transfer volume pretty much spot on.
TASTING NOTES: