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Homebrew: Big Black Stout

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Next Sunday, I thought I’d attempt to brew up a really big and strong Imperial Stout, influenced by some of the great American representatives: Yeti, Parabola, Speedway Stout, Storm King, BCBS etc. I am aiming for an OG of around 1.124, and to get that high I think I’ll collect some extra runnings and boil 2-3 hours in several kettles, before combining the worts in one kettle and adding the hops. The malt bill will hopefully lend a thick body, with a ton of coffee and dark chocolate tones. I’m not expecting too much of the yeast (WLP007), and I think this will end up with a final gravity between 1.030 and 1.040, giving approximately 11 to 12% ABV. Hopping will be kept simple, with one bittering addition of Herkules and one flavour addition of Mittelfrüh. Aiming for around 70 IBU, to balance out the alcohol, roast and sweetness. When fermentation is finished I’ll bulk age it in a keg together with some oak cubes. Can’t wait!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
14 L 150 min 69.8 IBUs 141.4 EBC 1.124 SG 1.037 SG 11.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 59.1 - 78.8 1.8 - 2.6 8 - 12 %


Name Amount %
Pale Malt, Maris Otter (Thomas Fawcett) 5 kg 48.45
Vienna 2.5 kg 24.22
Munich 1 kg 9.69
Caraamber (Weyermann) 0.34 kg 3.29
Carafa Special III (Weyermann) 0.34 kg 3.29
Chocolate Malt (Thomas Fawcett) 0.34 kg 3.29
Crystal 100 0.2 kg 1.94
Crystal 300 0.2 kg 1.94
Oats, Flaked 0.2 kg 1.94
Roasted Barley (Thomas Fawcett) 0.2 kg 1.94


Name Amount Time Use Form Alpha %
Herkules 30 g 90 min Boil Pellet 14.5
Hallertauer Mittelfrueh 30 g 15 min Boil Pellet 4


Name Amount Time Use Type
Oak Cubes (Bourbon soaked) 30.00 g 112 days Secondary Flavor


Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 65% 18.33°C - 21.11°C


One Comment

  1. Pingback: Homebrew: Wedding Pils – German Pilsner | Suregork Loves Beer

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