Patrons Project 16.03 // Haze Outdoors // Ben Nevis // Imperial Stout | Northern Monk
ABV: 9.0%
IBU: 20
Style: Stout - Imperial / Double
Actively Produced
Description: This beer is a tribute rather than direct replication of the prestigious imperial stout that we ascended Ben Nevis to brew for the North Foundation back in August. To begin with, the scale is significantly different and the conditions significantly more suited to the brewing of a decadent dark ale. We have stayed true to the malt bill that we carried to the top, replicating the ratios of roast malts to crystals as we upscaled the recipe for a 6000L version. We’d used plenty of wheat malt, flaked oats and barley to build in a silky mouthfeel alongside chocolate malt for the bulk of the dark colour and flavour. We backed that line up with a portion of roasted barley and some medium crystal for its toffee and dark fruit contribution. As on the mountain itself, we added plenty of honey to the boil, not just for its fermentable sugars but for its underlying, satisfying sweet character. In the absence of a commercial volume of blaeberries, we added 400kg of blueberries as the closest berry in the family to replicate the background fruitiness we achieved originally.
IBU: 20
Style: Stout - Imperial / Double
Actively Produced
Description: This beer is a tribute rather than direct replication of the prestigious imperial stout that we ascended Ben Nevis to brew for the North Foundation back in August. To begin with, the scale is significantly different and the conditions significantly more suited to the brewing of a decadent dark ale. We have stayed true to the malt bill that we carried to the top, replicating the ratios of roast malts to crystals as we upscaled the recipe for a 6000L version. We’d used plenty of wheat malt, flaked oats and barley to build in a silky mouthfeel alongside chocolate malt for the bulk of the dark colour and flavour. We backed that line up with a portion of roasted barley and some medium crystal for its toffee and dark fruit contribution. As on the mountain itself, we added plenty of honey to the boil, not just for its fermentable sugars but for its underlying, satisfying sweet character. In the absence of a commercial volume of blaeberries, we added 400kg of blueberries as the closest berry in the family to replicate the background fruitiness we achieved originally.
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