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Home » Recipes » 2001 March - Imperial Cakeweiser
2001 March - Imperial Cakeweiser
Style:    Imperial Stout
Brewed by:    MB Raines-Casselman
Brewed at:    MB's House
Batch Size:    10.0 Gallons (US)
Boil Time:    60 minutes
Est. OG:    1.129
Actual OG:    1.105
Est. IBU:    81.7 IBUs
Est. Color    186.3 SRM
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Domestic 2-Row Great Western 46 lbs 78.2%
Scottish Caramel 37L Scotland 2.0 lbs 3."10"
Scottish Caramel 90L Scotland 2.0 lbs 3."10"
American Caramel 120L 2.0 lbs 3."10"
Roast Barley Scottish 3 lbs. 5.1%
Black Patent 4 oz. 0."10"
Chocolate Malt 1.25 lbs. 2.1%
Carafa II Weyerman 1.25 lbs. 2.1%
1056 Chico Ale Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
Sac Rest 153 F 60 minutes Infusion 18.2 gallons
2 Tablespoons CaCO3 Water Addition
Cake made from Doug's birthday cake. This was the cake at the first annual birthday tasting. (Notes available here)
6.5lbs Chocolate Cake (stripped of frosting) mixed with 2 gallon boiling water. Boil for 5-10 minutes, cool to 155F and add grain. Stir into mash.
First Running Beer Only - Collect 12 Gallons to Boil to 10.5
Pitched Wyeast 1056 Slurry (Provided by BJ's)
Yeast pitched at 78F. Cooled to 50F. Fermented at 58-60 for 4 days. Increased to 65F after 7 days. Increased 68F after 10 days

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Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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