Anyone planning an Imperial Stout for Christmas?

[Clint]

Quality control is an absolute must! I'm inspired...I need to stock take my supplies...I have a Belgian on the go ..a stout next.

 

[GerritT]

It's already been brewn.
#29 Lingonberry Imperial Stout // Imperial Stout // 30 April 2018 // 1100 // 23.8 // 10.5%

 

[foxbat]

It's already been brewn.
#29 Lingonberry Imperial Stout // Imperial Stout // 30 April 2018 // 1100 // 23.8 // 10.5%

Looks like you hit the mark with that one. Which yeast did you use and how long do you plan to mature it?

 

[GerritT]

Looks like you hit the mark with that one. Which yeast did you use and how long do you plan to mature it?

First yeast was S04, that stagnated after about 12 days at 1023, racked to secondary and added EC1118 (champagne yeast) and some nutrients, but 10 more days didn't get it below 1022. Should've landed at 1019, so meh. I used Lingonberry syrup so that probably had some unfermentables. I had a taste last week, and it's very promising. I'll take a .5 bottle to the guild bbq in 2 weeks to have it tasted by others, and might try another bottle in September. It's only 12 liters, but should last the December month :)

 

[GerritT]

Here's the recipe: https://www.brewersfriend.com/homebrew/recipe/view/451882/skl-imperial-lingonberry-wheat

 

[Ajhutch]

My recipe today for 16L

3kg Maris Otter
1.5kg Munich
500g Special B
300g Chocolate malt
250g Amber Malt
200g Roast Barley

Mashed 90 mins at 67C

500g amber Candi sugar at start of boil
500g lactose at 15 mins

Magnum for one hour to 50 IBUs

Boiled for 2 hours to increase melanoiden production. My last imperial stout had turned out quite on dimensionally roasty so I’m trying to bring in a wider range of flavours. Let’s see what happens. Should hit 1.085 or so OG when the boil is finished. Will ferment with US05 at 18C controlled.