The Weiss Guys BrewBlog > BrewBlogs > St. Michael’s Demon Slayer MMXIV [Imperial Stout]

BrewBlog: St. Michael’s Demon Slayer MMXIV

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brewer:

Nicholas Trandem

Brew Date:

August 02, 2014

Yield:

9 gallons

Color (SRM/EBC):

44.9/88.4

Bitterness:

78.2 IBU (Tinseth)

BU/GU

0.87

Calories:

301 (12 ounces)

Conditioning:

Bottles

ABV:

8.5%

ABW:

6.7%

Bottling ABV:

Batch No:	37
OG:	1.090
OG (Plato):	21.56° P
Target OG:	1.084
Reading 1:	1.032 (14 days)
FG:	1.026
FG (Plato):	6.57° P
Target FG:	1.021
Real Extract:	9.28° P
App. Atten.:	69.5%
Real Atten.:	57%
Status:	Bottled

General Information

Method:	Extract

Method:

Extract

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

23.00 pounds

LME - Light

76.2% of grist

23.00 pounds

Total Extract Weight

76.2% of grist

Grains

2.70 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

8.9% of grist

1.80 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

6% of grist

0.90 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

3% of grist

0.90 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

3% of grist

0.90 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3% of grist

7.20 pounds

Total Grain Weight

23.8% of grist

Hops

3.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

13.2% Leaf @ 60 minutes
Type: Bittering
Use: Boil

39.6 AAUs

0.50 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

7.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

3.8 AAUs

0.65 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.9% Leaf @ 60 minutes
Type: Bittering
Use: Boil

5.1 AAUs

3.60 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.8% Leaf @ 10 minutes
Type: Bittering and Aroma
Use: Boil

17.3 AAUs

1.40 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

4.8% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

6.7 AAUs

2.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

5.1% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

6.7 AAUs

11.15 ounces

Total Hop Weight

82.7 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	American Ale
Manufacturer:	Wyeast
Product ID:	1056
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	250 ml

Water Profile

Denver, Colorado

Calicum:	31.5 ppm
Bicarbonate:	104 ppm
Sulfate:	50.8 ppm
Chloride:	23.5 ppm
Sodium:	21.4 ppm
Magnesium:	8.5 ppm
PH:	7.8%

Procedure

3 liter starter w/ 2 packs

3 liter starter w/ 2 packs

Fermentation

Primary:	21 days @ 68° F
Secondary:	14 days @ 68° F
Age:	180 days @ 68° F

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