Grain Bill
- 6lb 2-Row Malt
- 5lb Chocolate Malt
- 2lb Avangard Munich Malt
- 2lb Crystal 120L
- 2lb Crystal 60L
- 1lb Crystal 20L
- 1lb Brown Malt
- 60 Min
- 2.0oz 3 HBU Packs (60min)
- 15 Min
- 1oz Tettnang (15min)
- 4oz Maltodextrin (15min)
- Whirlfloc (15min)
- Fermentation
- WLP001 Yeast x 2
- WL ClarityFerm
- Kegging/Racking
- Hazelnut Extract
This essentially was my New Years residual grain beer. Call it what you will, Imperial Stout or Imperial Brown. It has a very malty and roasty profile. My efficiency was alot better than normal, but the counter point was my assistant and I lost a few ounces of end product transfering to fermenter (maybe 1/4-1/2 gallon). The universe balances I suppose.
It is my first beer using a true yeast starter. I will be doing another post on introduction to starters once i feel confident i understand the overall process and science. It started fermenting very fast so I would say at the very least a success.
Overall it is dark and has a heavy smell to it that was delightful, cant wait to taste!
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