#257JANUARY 2017
SEMI SKIMMED OCCULTIST Download BeerXML
THIS BEER IS
This one-off brew is packed with all the decadent flavours and textures associated with Imperial Stouts. This can features exclusive artwork by The Red Dress.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 8.0% | |
| Target FG | 1014.0 | |
| Target OG | 1080.0 | |
| EBC | 160.0 | |
| SRM | 81.3 | |
| PH | 4.1 | |
| ATTENUATION LEVEL | 82.50% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 18°C | 64°F |
TWIST
| Coffee Beans | 20.0g | FV |
| Cacao Nibs | 20.0g | FV |
| Vanilla Pods | 4.0g | FV |
INGREDIENTS
MALT
| Pale | 7.80kg | 17.2lbs |
| Flaked Oats | 1.00kg | 2.2lbs |
| Brown | 0.80kg | 1.8lbs |
| Dark Crystal 350 | 0.40kg | 0.9lbs |
| Wheat | 0.40kg | 0.9lbs |
| Carafa Special Type 1 | 0.30kg | 0.7lbs |
| Chocolate | 0.20kg | 0.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Magnum | 10.0g | Start | Bitter |
| Lactose | 600.0g | Middle | Flavour |
YEAST
- Wyeast 1272 - American Ale II
FOOD Pairing
- Pan-Seared Venison with Blackberries
- Fig Tart
- Dark Chocolate and Coffee Torte
BREWER'S TIP
Surface area contact is key in dry additions. Make sure your coffee and cacao nibs are weighed down with something and spread them out between multiple muslin bags if you can. This is not an exact science so taste as you go and swap out for fresh coffee and/or cacao if you haven't gotten the flavour you want after five days or so. You will not have this problem with the vanilla.