#52DECEMBER 2010
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THIS BEER IS
Belgian Imperial Stout aged on toasted coconut and cacao. The Belgian yeast strain introduces a whole new dimension to the Imperial Stout style resulting in a beer that resembles a marshmallow toasted on a smouldering barbeque then smothered in dark chocolate. Massively seductive and encapsulating this blacker than midnight beer pours with coffee brown head so thick you could almost stand on it, and with an epic lacing on your glass.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 12.5% | |
| Target FG | 1030.0 | |
| Target OG | 1126.0 | |
| EBC | 177.0 | |
| SRM | 90.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 76.19% |
METHOD/TIMINGS
MASH TEMP
| 5°C | 41°F | 60mins |
FERMENTATION
TWIST
| Toasted coconut flakes | 75.0g | |
| Cacao Nibs | 25.0g |
INGREDIENTS
MALT
| Extra Pale | 10.00kg | 22.0lbs |
| Carafa Special Type 1 | 0.94kg | 2.1lbs |
| Carafa Special Type 3 | 0.94kg | 2.1lbs |
| Flaked Oats | 1.88kg | 4.1lbs |
| Pale Crystal | 1.25kg | 2.8lbs |
| Dark Crystal | 0.63kg | 1.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| First Gold | 50.0g | Start | Bitter |
| First Gold | 50.0g | End | Flavour |
YEAST
- Wyeast 3522 - Belgian Ardennes
FOOD Pairing
- Venison with cacao nibs
- Apple upside-down cake
- Toffee marshmallow pie
BREWER'S TIP
Add the coconut and cacao nibs after primary fermentation and let infuse for at least 6 months at a low temperature.