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All Grain Recipe

Submitted By: bonjour (Shared)
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Brewer: Fred Bonjour
Batch Size: 6.50 galStyle: Russian Imperial Stout (13F)
Boil Size: 10.86 galStyle Guide: BJCP 2004
Color: 63.3 SRMEquipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Bitterness: 60.4 IBUsBoil Time: 180 min
Est OG: 1.179 (39.9° P)Mash Profile: Single decoction 2 step Mash 146 158
Est FG: 1.022 SG (5.5° P)Fermentation: My Aging Profile
ABV: 21.5%Taste Rating: 0.0

Ingredients
Amount Name Type #
19 lbs 4.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Munich I (Weyermann) (7.1 SRM) Grain 2
1 lbs 8.00 oz Chocolate (Briess) (350.0 SRM) Grain 3
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs Aromatic Malt (26.0 SRM) Grain 5
1 lbs Special Roast (Briess) (50.0 SRM) Grain 6
8.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 7
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8
4.00 oz Special B Malt (180.0 SRM) Grain 9
7.04 oz DME Extra Light Dry Extract (3.0 SRM) Dry Extract 10
4 lbs Brown Sugar, Dark (50.0 SRM) Sugar 11
4 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 12
8.00 oz Molasses (80.0 SRM) Sugar 13
2.00 oz Galena [12.0%] - Boil 90 min Hops 14
2.00 oz Fuggles [5.2%] - Boil 45 min Hops 15
2.00 oz Williamette [4.9%] - Boil 15 min Hops 16
2 pkgs American Ale II (Wyeast Labs #1272) Yeast 17
2 pkgs Nottingham Yeast (Lallemand #-) Yeast 18
1 pkgs Nottingham Yeast (Lallemand #-) Yeast 19
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 20
1 pkgs Windsor Yeast (Lallemand #-) Yeast 21

Notes

10/15/2005 OG 32.5 BRIX 1.143 10/24/2005 sample 18.5 brix 1.077 (wrong 1.036) 10/25/2005 sample 19.5 brix, resampled twice at 20.2 brix 1.048 wrong way 10/26/2005 proffed then pitched 2 pkgs (22 grams) Nottingham Yeast --- No impact 4/3/06 25.2 brix 1.064 10/27/2005 pitched 24 oz starter of Notingham and Windsor Yeast (11 grams each) minimal Fermentation (< 1 per min) but definate activity. 10/28/2005 added 2 pounds of Dark Brown Sugar 11/3/2005 est 1.149OG 21brix 1.050FG 11/09/2005 20.2brix 1.044 (OG 1.149) 11/10/2005 RIS tasting "metalic" per several club members. 11/13/2005 added 4 pounds of sucrose (table sugar) 12/10/2005 1.060 23 BRIX est OG 1.162 Pitched 1272 slurry 12/30/2005 added 2 pounds of darkbrown sugar and 8 oz molasses an 2 cups 1272 slurry from Microbrewery (Kings) Based on Shedevil Double D Imperial Stout by : Curt and Kathy Stock Batch Size: 10 gallon Fermentables 12 lbs Amber Malt extract Syrup 6 lbs Dark Malt extract syrup 12 lbs Maris Otter 5 lbs Pauls Mild 3 lbs Dark Munich 1.5 lbs Aromatic 1 lb Chocolate 1 lb Roasted Barley 1 lb Crystal 50L .5 lb Black Malt .5 lb Special Roast .5 lb Special B Hop Schedule 4 oz Galena - pellet - 12 AA - 80 min 4 oz Fuggle - pellet - 5 AA - 45 min 3 oz Willamette - pellet - 5.4 - 15 min Procedures Single Step infusion mash 75 minutes at 154F 20 minutes at 165F Yeast Wyeast 1728 Scottish Ale