Beer Forum

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?

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?

Boost ABV and clone Tatonka Stout!

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

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!

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!

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...

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