Brew a Low Gravity Beer as a Starter for a High Gravity Beer
This week, we discuss yeast blending, pitching on yeast cake and preparing for brewing a BIG Imperial Stout.
We get an early preview of Mike's efforts to brew a big Imperial Stout. One of most important part of brewing great beer is to have really great fermentation. It's more important when you brew high gravity beers. Mike's upcoming Imperial Stout will need lots of super fresh yeast so he decided to take a different approach to preparing yeast.
Rather then buy several packs or step up a few yeast starters, Mike chose to brew a smaller beer as a starter. Then he'd plan the racking day with the Imperial Stout brew session and simply most the wort right onto the yeast cake from the smaller beer.
The beer Mike brewed features some Munich Malt and some English Carastan malt for the malty backbone. Later this flavor profile will hopefully elevate the roasted malts of the Imperial Stout into the target Mike has set.
See the recipe below.
Cheers
RECIPE:
6.5gallons/24L post boil
OG 1.048
FG1.013
7.5lb/3.4kg Golden Promise
1.25lb/566g Munich Type I (7L)
1lb/453g Carastan Malt (35L)
1oz/28g Challenger 5.7AA 60min
Cellar Science Cali
Cellar Science English
Mash in 152F/67C 40min
Raise/Rest 168F/76C 15min
CHEERS!
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