Dells' Imperial Stout
This beer will be served nitrogenated at the Great Taste of the Midwest in Madison, Wisconsin on August 11th at the Dells Brewing Company booth.

Brewed on July 16, 2007 by Teri and Jamie Martin
On tap on August 6 or 7, 2007 (Call first: 608-254-1122)

For 15 Barrels:

66% Rahr 2-row malt
11% Briess Caramel 80L
5% Briess Caramel 60L
5% Briess Carapils
5% Briess Roasted Barley
4% Oat Flakes
2.5% Briess Black Barley (not Black Malt and not Black Patent)
1.5% Rahr Oat Hulls

Brewing Salts:

3-1/3 cups CaCO3 in mash tun
Mash Temp: 153 F
Mash for 1.5 hours.

Hops Schedule:

IBU: 68 (Calculated - see notes below.)
Hops in 3 additions:
Chinook for 90 minutes (at beginning of boil).
Perle at 20 minutes from end of boil.
Willamette at End of Boil/Whirlpool.

S.G.: 17.5 degrees Plato.
Fermentation temp: 70 F for 12 hours, then 68 F

Estimated future:

Cap at about 5.8 degrees Plato.
At day 18, chill to 32.
Put on tap on day 21.
Final gravity about 5.3 degrees Plato
ABV about 6.8 %

Hop Notes:

We used my IBU Calculations (see left column under Formulas) with 13 as our Factor. If Jamie can find a willing brewery with an IBU tester, I will repost the actual IBU.

Hop Notes Update:

As of day 8, Jamie says the beer is too high in hop bitterness, so my estimate for the factor of 13 was too high. Therefore the final IBU will be above 68.