Night Eyes – Imperial Stout

beckerwine

“Night Eyes”
Russian Imperial Stout – 43 Point Score
Brewed by Bill Becker of Altus, Oklahoma

BOS at the 2015 Land of the Muddy Waters Homebrew Competition

Brewers background: “I have been brewing for over 10 years now and competing for about 8 years. I got into home brewing from a co-worker, he was stationed in Saudi Arabia for work which is a Dry country. So they had to take matters into their own hands, needless to say he explained how it was done and I was intrigued. So like most people I started with an extract kit and have been hooked ever since.”

Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method and gravity.”

Homebrew Club:  “Southwest Oklahoma Brewers Association or SOBA, which in Choctaw means horse.”

Favorite style of beer? “It seems to change with the seasons though I am a huge fan of malty German beers.”

Advice you would give to new competition brewers? “Design your competition beers to the big end of the style and use a yeast starter.”

Recipe for Night Eyes Russian Imperial Stout

Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: Wyeast 1450 Dennys Favorite
Original Gravity: 1.114
Final Gravity: 1.030
SRM: 72.6
Bitterness: 68.7 IBU’s
Boiling Time: 90 Minutes

Recipe Ingredients and Details

This beer has a lot of layers and depth, as you can see there are quite a bit of different malts used. I did this because I wanted to experiment with using a lot of specialty malts and because I needed to get rid of some leftover grain!

11 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 41.3 %
2 lbs 4.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.5 %
1 lbs 8.1 oz Wheat Malt, Ger (2.0 SRM) Grain 3 5.7 %
1 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain 4 4.7 %
1 lbs 3.2 oz Special Roast (50.0 SRM) Grain 5 4.5 %
1 lbs 0.8 oz Oats, Flaked (1.0 SRM) Grain 6 3.9 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 7 3.8 %
15.7 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 8 3.7 %
14.8 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 3.5 %
11.8 oz Carafa II (412.0 SRM) Grain 10 2.8 %
6.7 oz Brown Malt (65.0 SRM) Grain 11 1.6 %
3 lbs Munich Malt Extract (12.5 SRM) Extract 12 11.3 %
2.00 oz Northern Brewer [9.50 %] – Boil 60.0 min Hop 13 40.0 IBUs
1.00 oz Northern Brewer [9.50 %] – Boil 30.0 min Hop 14 15.4 IBUs
1.50 oz Perle [7.00 %] – Boil 15.0 min Hop 15 11.0 IBUs
1.50 oz Northern Brewer [9.50 %] – Boil 1.0 min Hop 16 1.3 IBUs
1.50 oz Perle [7.00 %] – Boil 1.0 min Hop 17 1.0 IBUs
1 lbs 4.9 oz Honey (1.0 SRM) Sugar 19 4.9 %

Mash Process

Single infusion mash at 150F for 90 minutes, 168F mash out for 15 minutes. My efficiency was only 62% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor. Total water volume needed is ~10.5 gallons, add 7 gallons of water to mash tun and mix grains to rearch mash temp of 150F. After 90 minutes add the remainder of water to raise to mash out temp of 168F. Drain into kettle and collect ~7 gallons of wort and boil for 90 minutes. With my boil off rates I will have ~5.5 gallons of wort post boil.

Fermentation Process

Fermented at 67F for 21 days, cold crashed at 40F for 4 days, racked to keg and lagered at 34F for 9 months.

Additional Notes

Make sure your mash tun is big enough for this grain bill.