Patrick Beaumont
New Member
- Joined
- Jun 26, 2024
- Messages
- 1
- Reaction score
- 0
Hi Everyone. My name is Patrick and I started having a go at brewing my own imperial stouts about a year ago. So far I've got a basic mashing tun and have been making 10 litre batches whilst I learn. I'm planning on doing a 15 litre batch at the weekend with the following recipe. Feel free to offer your opinions and critiques.
15 litres water
2250g dark malt extract (mangrove jacks’s bag)
3000g Dark brown soft sugar (lidl)
1500g dextrose
750g malto dextrin
200g flaked barley
400g crushed chocolate malt
200g roasted barley
200g carahels
200g carapil
150g acid reducer
10g dried yeast (mango jacks kveik m12)
I did a similar recipe but 10 liters a few months ago and it came out about 10% abv and was pretty drinkable straight from the barrel. I've then been flavouring the stout by steeping things like coffee beans, cherries and other flavourings.
Right now I'm working on trying to improve head retention and get a bit of bottle conditioning going.
15 litres water
2250g dark malt extract (mangrove jacks’s bag)
3000g Dark brown soft sugar (lidl)
1500g dextrose
750g malto dextrin
200g flaked barley
400g crushed chocolate malt
200g roasted barley
200g carahels
200g carapil
150g acid reducer
10g dried yeast (mango jacks kveik m12)
I did a similar recipe but 10 liters a few months ago and it came out about 10% abv and was pretty drinkable straight from the barrel. I've then been flavouring the stout by steeping things like coffee beans, cherries and other flavourings.
Right now I'm working on trying to improve head retention and get a bit of bottle conditioning going.
