Imperial Stout - What to expect?

[BYOHB]

I will be doing a small PM batch of Imperial Stout.

PM 4.5lbs of grain at 154 deg, 1lb DME, 1lb Brown Sugar, 1/4lb Molases
OG about 1.080 and FG to be about 1.016 using Nottingham Dry - rehydrated.

Can I expect to get 80% attenuation with this?
The last Nottingham Ale gave me 83% !

Should I add part of the Brown Sugar mid way through fermentation?

[tavish2]

I would suggest putting the sugar in the boil so that you can kill off any bugs. this also helps it disolve a lot better into solution. Any particular reason why you are using sucrose in a IRS?

[BYOHB]

Boost ABV and clone Tatonka Stout!

[Thirsty Mallard]

How about you post that Tatonka Stout recipe... I love that beer!

[BYOHB]

I plan to do this in a few weeks, after a long vacation over the 4th!
2.5 gal batch
Target 8.3% ABV
60 SRM
62 IBU

Partial Mash
2 lb 2-row
1 lb Caramel 60L
8 oz Special Roast 50L
8 oz Chocolate 350L
8 oz Roast Barley 550L
Mash 1.35 qts/lb at 154 deg 1 hour

Late add at 15 min out
1.25 lb DME Light
.75 lb Brown sugar
.25 lb Molases

Hops
.5 oz Columbus 12% at 60 min
.25 oz Centennial 10% at 20 min
.25 oz Centennial 10% at 5 min

Nottingham dry yeast - rehydrated

I will let you know! My only concern is hitting desired FG using Nottingham. I have been getting 83% attenuation with that yeast, but never with a 1.081 OG wort.

I am hoping for 80% or a FG of 1.016 for some body!

[BYOHB]

Brewed on 7/7/08
Added too much make up water and got OG = 1.072
After 8 days, SG = 1.020 and not much action in secondary
I plan on leaving for at least another week, so we'll see. She may be done.

So even though I mashed at 152 F my attenuation is 75% which is low for Nottingham, even with a lot of sugars which are 100% fermentable?

So, 1.020 is good for body, but low on alcohol for this style.

I wish there were a better way to estimate fermentability!

[RLinNH]

Thread Jack for a Moment...

I am preparing to bottle A RIPS from Jamil's new book. The Tricentenial Stout. My AG Batch had an OG of 1.093 and finished off at 1.034. [i] made a 2 Litre Starter, let it Ferment out, and then refed it again with another 200 Grams to 2 Litres of Water. Let that Ferment out before adding it to my Wort. It sat and Fermented VIGOROUSLY for 3 weeks, then I Racked to a secondary and dry Hopped. Has now been sitting in the Secondary for a little over 3 weeks and will be bottling tomorrow night. What worries me is the FG of 1.034 Looks a little high, and I really do not want any bottle bombs. Although, in Jamil's book, his OG is a1.100 and he says that his is done when the FG is 1.037 Think I am good for bottling? Also, the Ferment temp was held at 70 degrees for the duration of the Fermentation.



Now back to your regularly scheduled program...

[Bugeater]

Well, you have the same attenuation as Jamil (63%) so you might be safe. It it were me, I would let it sit in secondary another couple of weeks. This is a beer you will need to let sit for 8-10 months anyway so another couple weeks won't make any difference.

Wayne
Bugeater Brewing Company