Recipe detail

Imperial Stout - a fine strong black Imperial Stout with aromas of coffee, chocolate, and caramel, yield approx. 17 liters. Mashing with a target temperature:
Add 17.5 liters of brewing water to a (two) large GN container and preheat in the combi steamer to 75°C (combi steam 130°C, 100% fan speed, 30% humidity).
Now add the malt grist without roasted malt, stir briefly and heat to 65°C (combi steam 100°C, 100% fan speed, 30% humidity).
1. Rest for 100 minutes (combi steam 68°C, 40% fan speed, 30% humidity).
Now bring the mash to 71°C (combi steam 106°C, 100% fan speed, 30% humidity), after reaching the temperature add the roasted malt.
2. Rest for 60 minutes (combi steam 74°C, 40% fan speed, 30% humidity).
Now bring the mash to 78°C (combi steam 113°C, 100% fan speed, 30% humidity), then let rest for 15 minutes at (combi steam 81°C, 40% fan speed, 30% humidity). Now perform the iodine test, then drain the mash and wash the spent grains with 17 liters of brewing water. Transfer the wort to a (two) GN container and bring to a temperature of 95°C core temperature (combi steam 130°C, 100% fan speed, 30% humidity).
Add 5 g Chinook and 12 g Summit and boil for only 50 more minutes at the same settings (80% fan speed).
Add 15 g Irish Moss and simmer for another 40 minutes, at the same settings.
Add 9 g Summit and 14 g East Kent Golding and simmer for 2 minutes. Strain the wort and fill into suitable containers, let cool down to 16°C, now add the pitched yeast. Let everything rest at 16-19°C for about 14 days, then let mature for about 6 weeks at 3-5°C. IMPORTANT NOTE: Homebrewed beer for commercial purposes must be reported to the local customs office before the brewing process begins, in accordance with the beer tax law. Furthermore, a valid business registration for brewing beer must be present.