I love big, roasted imperial stouts, so for this brewday I wanted to try brewing one. It had been planned to be my highest gravity brewday ever with a targeted OG of 1.111. I didn’t get there. For Christmas (I got it early) I was gifted a grain mill and this beer was my first time using it to crush my base grain. Well, the mill-gap was far too wide and I didn’t get a good crush. As a result, it ended up with a gravity of 1.085. Still within the style, but not ideal.
Seagull Dreams, named for a lyric in a Ron Hynes song (“And the seagulls were all dreaming, seagull dreams on Amherst Rock“), is a mild I wanted to brew using the second runnings from the imperial stout. Well, since I was frustrated with my gravity and since I batch sparge, I decided to pitch in some grain I was using to test the mill gap (after reading my low mash gravity) into the tun. So it ended up being 1.055! In short, I got a weaker imperial stout and stronger mild! Oh my…
Here’s the recipe:
Recipe: Amherst Rock
Style: Imperial Stout
Boil Size: 18.50 l
Bottling Volume: 10.50 l
Estimated OG: 1.111 SG
Estimated FG: 1.025 SG
Estimated ABV: 11.5%
Estimated Color: 50 SRM
Estimated IBU: 85 IBUs
Boil Time: 90 Minutes
Amt Name Type # %/IBU
4.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.0 %
0.75 kg Munich I (Weyermann) (7.1 SRM) Grain 2 12.0 %
0.50 kg Chocolate Malt (350.0 SRM) Grain 3 8.0 %
0.50 kg Oats, Flaked (1.0 SRM) Grain 4 8.0 %
0.25 kg Roasted Barley (300.0 SRM) Grain 5 4.0 %
0.25 kg Special B Malt (180.0 SRM) Grain 6 4.0 %
0.25 kg Wheat, Flaked (1.6 SRM) Grain 7 4.0 %
28.00 g CTZ [15.50 %] – Boil 60.0 min Hop 8 50.0 IBUs
28.00 g Centennial [10.00 %] – Boil 25.0 min Hop 9 20.0 IBUs
1.00 Whirlfloc Tablet (Boil 15.0 mins) Fining 10 –
2.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 –
28.00 g Chinook [13.00 %] – Boil 10.0 min Hop 12 15.0 IBUs
1.0 pkg US-05 Yeast 13 –
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.50 kg
Name Description Step Temperatu Step Time
Mash In Add 16.50 l of water at 75.0 C 68.0 C 75 min
Sparge: Batch sparge with 1 steps (10 l) of 76.0 C water
Ferment at 20.0 C for 14 days.
Secondary at 20.0 C for 60 days.
Bottle with 75.0 g Corn Sugar.
The Seagull Dreams Mild was just about 5L of what would be batch sparge water poured into the mash tun with about 0.5 kg of pale malt. I ended up hopping with a combination of Fuggles and East Kent Goldings and fermenting with S-04 for a more English character.
I had intended to secondary this beer for two months, though with the lower gravity I’m just going to primary for about a month. I plan on bottling it in January.