If you love beer, or are just interested in the science behind making a perfect brew (called “zymurgy”), have a look at this recipe for an Imperial Liquorice Stout, courtesy of our violist, and veteran beer-brewer, Carl Boychuk. He started this brew in December 2009 – if you give it a whirl, let us know!
Happy St. Patrick’s Day!
IMPERIAL LIQUORICE STOUT
Ingredients:
MALTS KG LB/OZ
Vienna 7 15/8
2 row 3.5 7/8
Crystal 1.25 0/12
Brown 0.5 1/4
Chocolate 0.4 0/15
Roast 0.9 2/0
Black 0.3 0/11
Wheat 0.5 1/1
Oats, unmalted 0.5 1/1
YEASTS: WYeast 9093 Imperial Ale or other high attenuating ale yeast
Champagne or Eau de Vie
HOPS:
Boiling, 1 i/2 hr:
3 oz. home grown Nuggett, about 76 IBU
2 oz. Fuggles 25 IBU
Flavour, 30-40 min.:
Fuggles or other British noble hops, such as Goldings. 20-30 IBU Here is the formula to figure how much hops to give that many IBU’;s
grams of hops=
[Vol.L’s x IBU]
—————–
% utilization x Alpha Acid(%) x 1000
MASHING:
(A) INFUSION METHOD
Add 40 L water at 75C to bring mash to 65C-67C
Drain wort from mash, sparge with 75-80C until 40L is collected.
Run-off may be of sufficient gravity to use for a smaller beer.
(B) DECOCTION METHOD
22.5L water at 80C should bring mash to about 50C Add boiling water gradually to bring mash to 65-66C. Boil pots of grain (avoid liquid) to raise temperature.
Mash until Iodine test does not react.
Boil for 11/2 hours with 100 IBU hops. Add flavour hops for 30-40 min.
Add 1/4″ x 5″ piece ground liquorice root, boiled in 1/2 L water
Cool the wort, add a high attenuating yeast.
When gravity reaches about 1.020, or when activity slows, add Champagne or Eau de Vie yeast
TARGETS
Start Boil Vol.————41L
Start boil gravity———17Plato, or 1.070
Primary Vol.————–24L
Primary OSG———— 23-24 Plato, or 1.100
Final Gravity————–1.010
Al/Vol ———————-11%