Re:첫 부분곡물후 병입

임페리얼 스타우트급을 찾아보았습니다. 적당한 종료비중인 것 같습니다. 출처 : Association of Brewers 2004 Beer Style Guidelines Imperial Stout Dark copper to very black, imperial stouts typically have a high alcohol content. The extremely rich malty flavor and aroma are balanced with assertive hopping and fruity-ester characteristics. Bitterness can be moderate and balanced with the malt character or very high in the darker versions. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop aroma can be subtle to overwhelmingly hop-floral, -citrus or -herbal. Diacetyl(butterscotch) levels should be very low. Original Gravity (Plato):1.080-1.100 (19.5-23 Plato) Apparent Extract/Final Gravity (Plato):1.020-1.030 (4-7.5 Plato) Alcohol by Weight (Volume):5.5-9.5% (7-12%) Bitterness (IBU): 50-80 Color SRM (EBC): 20+ (40+ EBC) 출처 : Beer Judge Certification Program(BJCP) : Guide to Beer Styles For Home Brew Beer Competitions 16B. Sweet Stout Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none. Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness. Mouthfeel: Full-bodied and creamy. Carbonation low to moderate. Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale. History: An English style of stout. Comments: Gravities are low in England, higher in the exported product. Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential. Vital Statistics: OG: 1.035-1.066 IBUs: 20-40 FG: 1.010-1.022 SRM: 35+ ABV: 3-5.6% Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout. 16D. Foreign Extra Stout Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol. Appearance: Very deep brown to black in color. Clarity usually obscured by deep color. Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high. Mouthfeel: Medium full body, creamy character. May give a warming impression. Overall Impression: A very dark, moderately sweet, strong, roasty ale. History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile. Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout. Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast. Vital Statistics: OG: 1.050-1.075 IBUs: 35-70 FG: 1.010-1.017 SRM: 35+ ABV: 5-7.5% Commercial Examples: ABC Stout, Guinness Foreign Extra Stout (bottled). 탄산화와 숙성을 잘 시켜서 맛좀 보여주세요~