Raspberry Imperial Pink Stout
317 calories
31.3 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
42 g |
East Kent Goldings (5 AA)42 g East Kent Goldings (5 AA) Hops |
|
Pellet |
5 |
Boil
|
60 min |
23.14 |
45.7% |
25 g |
Galaxy25 g Galaxy Hops |
|
Pellet |
14.25 |
Boil
|
30 min |
30.17 |
27.2% |
25 g |
Galaxy25 g Galaxy Hops |
|
Pellet |
14.25 |
Boil
|
5 min |
7.83 |
27.2% |
92 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
42 g |
East Kent Goldings (5 AA) (Pellet) 42 g East Kent Goldings (5 AA) (Pellet) Hops |
|
23.14 |
45.7% |
50 g |
Galaxy (Pellet) 50 g Galaxy (Pellet) Hops |
|
38 |
54.4% |
92 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
19.5 L |
90 Minute Mash @ 66C |
Strike |
72 °C |
66 °C |
90 min |
|
Mash Out @ 77C |
Temperature |
66 °C |
77 °C |
15 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
20 °C |
Target Water Profile
27391
Notes
Grain Prep:
Roasted 1kg of oats for 15 minutes @ 150C (turning half way through) - This SHOULD give a more oat/toasted biscuit flavour.
Adjunct Prep:
Created a Tincture with:
100g Cacoa Nibs & 110ml Irish Single Malt| let sit for 1 week.
Created a Tincture with:
2 vanilla beans chopped up & 40ml Irish Single Malt | let sit for 1 week.
Added both Tinctures at end of fermentation.
Dry Hopped with Full roast coffee beans (100g) for 3 days.
Adding Flavor to fermentor:
Let rest for a week (after fermentation has finished) before cold crashing for 3 days.
Then bottled in champagne bottles.
**Left out*****Added: 200ml of creme de cacao white | At end of fermentation
Preboil Gravity @ 20C was = 1066
View Count: 401
Brew Count: 0
Last Updated: 2021-02-09 05:25 UTC