About the Author:
How I Became A Brewer
My Worst Brewing Experience
Teri in the News
Rain Dragon Studio
Artists on Amherst
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Hiring the Best Brewers
Schedule for Opening Day
My Burn Injury
Specialty Malt-Presentation
Specialty Malt-Handout
My Brewing Career
Ingredient Supply Chain
Creating A Community
Forward Hop Contracting
Australian BrewCon
Beer Across America 2007
Grain Handling Systems
7 Secrets of Brewpubs
5 Brewpub Success Tips
The Jockeybox
Going Pro in the Beer Biz
1999 CBC Safety Panel
Brewing Diagrams
Server Beer School
Increasing Beer Tourism
Closed Pressurized Fermentation
Shortcut to Brewmaster
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Definition of "Brewmaster"
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Tools & Formulas:
Brewpub Lab Manual
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The Mash Hoe
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Simple Brewlog Template
IBU Formula
Alc by Vol. Formula
Calorie Calculations
Recommended Reading
Fal's Beer Descriptors
More Articles & Recipes:
Bread Class Handout
Bread-Making Advice
Root Beer Production
Food Recipes
Beer Recipes
Women and Beer:
Pink Boots Society
Pink Boots Society Story
Road Brewer Trips:
2007 Road Trip Blog
2007 Trip Itinerary
2007 Trip Statistics
1999 Teardrop Adventure
Click here to download if you don't already have it: Several of the links are PDF files.

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.

Road Trip Blog: www.roadbrewer.com
Women in Beer & Brewing: www.pinkbootssociety.org