Imperial Stout All Grain 1 38.0 45.0 90 65.0 1.112 1.024 96 48 11.6 V empatage = 54L V rinçage = 10L V ébu = 45L V final = 38L Mash the grains at 148°F (64°C) for 45 minutes et mash out 10min. Boil for 90 minutes following the hops schedule. Add the dextrose to the kettle at the start of the boil. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate the wort and pitch the yeast. Ferment at 65°F (18°C) for the first half of fermentation, and then allow the temperature to free rise to 73°F (23°C) to finish out fermentation. 2 5 18.0 5 23.0 30 18.3 2.3 18.0 2 EBC Pilsner (2 Row) Ger Grain 10.93 2 81.0 9 EBC Munich Malt Grain 2.73 9 80.0 1 EBC Oats, Flaked Grain 1.82 1 80.0 0 EBC Corn Sugar (Dextrose) Sugar 1.82 0 100.0 250 EBC Chocolate Rye Malt Weyermann Grain 0.91 250 67.5 745 EBC Midnight Wheat (Briess) Briess Grain 0.91 745 75.0 450 EBC Chocolate Malt Grain 0.46 450 73.0 609 EBC Roasted Barley (Thomas Fawcett) Thomas Fawcett & Sons Grain 0.46 609 74.0 A second generation super high alpha hops from the Hopsteiner breeding program released in 2006. Good bittering hop.Aroma: Fruity and floral aroma.Substitutes: Columbus, Zeus, Tomahawk Bravo 0.057 15.0 Boil 90 Bravo 0.114 15.0 Aroma 20 Pitch à 16°C London Ale III 0.2494 FALSE 1318 Wyeast Labs 73.0 5.4 75.6 Mash In Temperature 45 64 Mash Out Temperature 10 75