Recipe detail

Name: Imperial Stout
Yield: 20
Cuisine: German
Ingredients: 5.0000 kg Pale Ale Malz; 1.0000 kg Münchener Malz; 0.5000 kg Gersteflocken; 0.4000 kg Cara Aroma; 0.2000 kg Cara Hell; 0.3000 kg Chocolate (Röstmalz); 0.2500 kg Black Malt (Röstmalz); 0.3000 kg Sauermalz; 0.5000 kg Haferflocken; 5.0000 g Chinook (12,8 % Alphasäure); 21.0000 g Summit (17,7 % Alphasäure); 14.0000 g East Kent Golding (5,7 %Alphasäure); 15.0000 g Irish Moss; 21.0000 g Hefe Wyeast #1450

Other Imperial Stout

8. 2. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Other

Cuisine: German

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Program steps

To view the entire table, move the table to the right.

MAISCHEN (Imperial Stout)

Combination

30 %

Termination by core probe temperature

75 °C

130 °C

100 %

Malzsschüttung ohne Röstmalz hinzugeben

Combination

30 %

Termination by core probe temperature

65 °C

100 °C

100 %

1. Rast

Combination

30 %

Termination by time

01:40 hh:mm

68 °C

40 %

Röstmalz hinzugeben

Combination

30 %

Termination by core probe temperature

71 °C

106 °C

100 %

2. Rast

Combination

30 %

Termination by time

01:00 hh:mm

74 °C

40 %

Combination

30 %

Termination by core probe temperature

78 °C

113 °C

100 %

Nach Ende der Maisvorgangs, Jodnormalität prüfen, abschmaischen, 17 Liter Nachguss

Combination

30 %

Termination by time

00:15 hh:mm

81 °C

40 %

KOCHEN (Imperial Stout)

Combination

30 %

Termination by core probe temperature

95 °C

130 °C

100 %

5 g Chinook und 12 g Summit Hopfen hinzugeben

Combination

30 %

Termination by time

00:50 hh:mm

130 °C

80 %

15 g Irisch Moss Hopfen hinzugeben

Combination

30 %

Termination by time

00:40 hh:mm

130 °C

80 %

9 g Summit und 14 g East Kent Golding Hopfen hinzugeben

Combination

30 %

Termination by time

00:02 hh:mm

130 °C

80 %

Ingredients - number of portions - 20

Name	Value	Unit
pale ale malt	5	kg
munich malt	1	kg
barley flakes	0.5	kg
cara aroma	0.4	kg
malt cara bright	0.2	kg
chocolate (roasted malt)	0.3	kg
black malt (roasted malt)	0.25	kg
sour malt	0.3	kg
oatmeal	0.5	kg
hop chinook (12.8% alpha acid)	5	g
summit (17.7% alpha acid)	21	g
hops-east kent golding (5.7% alpha acid)	14	g
irish moss	15	g
yeast wyeast #1450	21	g

Nutrition and allergens

Allergens: 1
Minerals: , Ca, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E

Nutritional value of one portion	Value
Energy	250.5 kJ
Carbohydrate	48 g
Fat	2.3 g
Protein	6.9 g
Water	0 g

Directions

Imperial Stout - fine, strong black imperial stout with aromas of coffee, chocolate and caramel, approx. 17 liters. Mashing with core temperature:
Pour 17.5 liters of brewing water into one (two) large GN containers and preheat it in the combi steamer to 75°C (combi steam 130°C, 100% fan speed, 30% humidity).
Now add the malt without roasted malt, stir briefly and heat to 65°C (combination steam 100°C, 100% fan speed, 30% humidity)
1. Rest for 100 minutes (combination steam 68°C, 40% fan speed, 30% humidity)
Now bring the mash to 71°C (combination steam 106°C, 100% fan speed, 30% humidity), after reaching this temperature add the roasted malt.
2. Rest for 60 minutes (combination steam 74°C, 40% fan speed, 30% humidity)
Now bring the mash to 78°C (combination steam 113°C, 100 fan speed, 30% humidity), then let it rest for 15 minutes (combination steam 81°C, 40% fan speed, at 30% humidity). Now carry out the iodine test, then mash and wash out the spent grains with 17 liters of brewing water. Pour the wort into one (two) GN containers and bring to a temperature of 95°C core temperature (combination steam 130°C, 100% fan speed, 30% humidity).
Add 5 g Chinook and 12 g Summit and cook at the same setting (80% fan speed) for just 50 minutes.
Add 15 g Irish Moss and simmer for another 40 minutes at the same setting.
Add 9g Summit and 14g East Kent Golding and simmer for 2 minutes. Strain the wort and pour it into suitable containers, let it cool to 16°C, then add the mixed yeast. Let everything rest at 16-19°C for approx. 14 days, then ripen for approx. 6 weeks at 3-5°C. IMPORTANT NOTE: Home-brewed beer for commercial purposes must be reported to the local customs office before the brewing process begins, in accordance with the Beer Tax Act. Furthermore, a valid business registration for brewing beer must be available.