Long Time No See | To Øl
ABV: 12.8%
Style: Stout - Imperial / Double
Actively Produced
Description: So what is different with this scumbag of an imperial stout? Well.. When planning the beer we wanted to brew a 6% round delicate stout. Not too powerful, not too viscious, not too vicious. BUT – doing brewing a small accident happened… To begin with everything went perfect. We mashed in, lautered and heated up the wort. Now normally in brewing you heat up your wort and boil it together with hops to add hop aroma and bitterness to the beer. The challenge here is to be patient. It can take quite some time to reach boiling temperature, so many brewers find different ways to kill time. That exact day, at that exact brewery we found a bottle of one of the finest spirits coming out Chicago since prohibition called “Jeppsons Malört” at Buxtons liquor cabinet. To make a long story short one drink took the other and suddenly we had been flushing drinks for 6 hours and had forgotten all about the stout we were brewing. When returning to kettles we realized that all of the water from the beer had evaporated and the 1500 liters wort for the 6% easy drinking stout had turned in to 500 liters thick black texture that more resembled motor oil than anything drinkable. Nevertheless, we were too wasted tired to rebrew the beer and therefore decided to continue with what we got. We added hops, fermented the hell out of the beer and this week received the results of our efforts – a Long Time Boiled Imperial Stout at 12,8% name “Long Time, No See”.
Style: Stout - Imperial / Double
Actively Produced
Description: So what is different with this scumbag of an imperial stout? Well.. When planning the beer we wanted to brew a 6% round delicate stout. Not too powerful, not too viscious, not too vicious. BUT – doing brewing a small accident happened… To begin with everything went perfect. We mashed in, lautered and heated up the wort. Now normally in brewing you heat up your wort and boil it together with hops to add hop aroma and bitterness to the beer. The challenge here is to be patient. It can take quite some time to reach boiling temperature, so many brewers find different ways to kill time. That exact day, at that exact brewery we found a bottle of one of the finest spirits coming out Chicago since prohibition called “Jeppsons Malört” at Buxtons liquor cabinet. To make a long story short one drink took the other and suddenly we had been flushing drinks for 6 hours and had forgotten all about the stout we were brewing. When returning to kettles we realized that all of the water from the beer had evaporated and the 1500 liters wort for the 6% easy drinking stout had turned in to 500 liters thick black texture that more resembled motor oil than anything drinkable. Nevertheless, we were too wasted tired to rebrew the beer and therefore decided to continue with what we got. We added hops, fermented the hell out of the beer and this week received the results of our efforts – a Long Time Boiled Imperial Stout at 12,8% name “Long Time, No See”.
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