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AG#71 – Abyss Imperial Stout

Posted on: January 1, 2012

Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.

Fermentables:
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%

Hops:
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)

Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC

The Malts, 8.455kg of them:
Image
The Sugars, Date Syrup & Blackstrap Molasses:
Image

The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.

7 Degree drop over about 8 hours:
Image
Pretty full mash tun with the sparge liquor added:
Image
Today’s hops:
Image
The Molasses going in:
Image
Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
Image
Dirty Copper, break material forming as the wort cools:
Image
173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:
Image
OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):
Image

Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.

Other peoples NYD Imperial Stout brewdays:  (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout

*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.

*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂

*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂

*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂

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8 Responses to "AG#71 – Abyss Imperial Stout"

[…] Pdtnc’s Abyss Imperial Stout and here Leedsbrew’s Titan Imperial Stout Barney’s Eye Patch Imperial Stout Lugsy’s Supermassive Black Hole Imperial Stout Jimp2003′s Event Horizon Imperial Stout Spikesdad’s Imperial Stout […]

Great looking brewday Ade, the recipe looks kickass. That date syrup’s a winner I reckon!

[…] start with the New Year’s Day Imperial Stout Brew-along was fun; then there was the Twitter #BlackIPAoff that a few of us did and met in MrFoleys, Leeds […]

[…] pdtnc’s Abyss Imperial Stout […]

[…] Verata Nictu – The New Years Day BrewAthon 2013. It was a year ago that a few of us brewed an Imperial Stout on New Years Day, this year its a more free range of beer styles but people are pushing the […]

[…] read the post about Abyss Imperial Stout by @pdtnc after this brew, as I was leading up to write this, I wish now, that I had read it […]

Hi Ade,
Sadly i am on the last of our beer swap but what a last! Absolutely fantastic. A beautiful rendition of THE mark. Stunningly flavoured with a warming booze burn. Quite magnificent and if there is any left i hope you have put them by for 14,15&16 sampling. Let’s do it again some time. I have a second version of my wild cherry brewing at the moment and it will be worth a tasting! Cheers, Joe.P.S You DO know that we could give the Belgian monks a run for the money don’t you? 🙂

I just have your Spiced one left, I think you’d said it could use some age so I’m in no hurry to crack into it.
Glad you like the Imperial Stout its probably one of my best beers, I’ve had no time or space for brewing these last few months and my homebrew stock is starting to run low.
I’ve been busy building a timber lean-to at the side of the house which has eaten up all my free time and a garage full of timber has put paid to brewing.
But, yeah… lets do it again sometime 🙂

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