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Receita da Cossack Imperial Stout

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 34.9 IBU 30.9 SRM 1.093 1.022 9.3 %
Actuals 1.092 1.034 7.6 %

Fermentables

Name Amount %
Pale Malt (Weyermann) 17 lbs 86.37
Briess Carmel Malt 20L 10 oz 3.18
Briess Carmel Malt 80L 10 oz 3.18
Black (Patent) Malt 4.96 oz 1.58
Chocolate Malt 4.96 oz 1.58
Munich Malt 5 oz 1.59
Molasses 8 oz 2.54

Hops

Name Amount Time Use Form Alpha %
Saazer 2.75 oz 90 min Boil Pellet 4.6
Saazer 0.75 oz 5 min Boil Pellet 4.6

Yeast

Name Lab Attenuation Temperature
Windsor Yeast (-) Lallemand 75% 62°F - 72°F

Mash

Step Temperature Time
Conversion step 150°F 60 min

Notes

Club COC 1st Place award winner October 2005 40 points
Aroma: (9/12) Big Malty Aroma with some Chocolate notes. Light fruitiness with understated alcohol.
(11/12)Strong raisin smell, alcohol notes, slight molasses
Appearance: (3/3) Very Deep Brown with good clarity and reddish hues. Good lasting Tan head.
(3/3) Thin head, pours thick, good lace
Flavor: (15/20) Deep sweetness with malt and raisins. Almost cloying but it stops short and leaves you wanting another sip.
(16 14/20) Immediate alcohol warming, malty, rum-my
Mouthfeel: (4/5) Good full mouth with medium carbonation
(4/5) Med/keavy bodied. is maybe slightly undercarbonated but within guidelines
Overall Impression: (8/10) A good example of a Baltic Porter. Sweet but not overdone. Smooth fermentation characteristics
(7/10) Wasn't too heavy, Good complexity with dark fruits. Alcohol wasn't too overpowering

2/19/2005 14.2 brix 1.036
2/1/05 measured OG 22.8 brix
2/2 am slight yeast activity