Imperial stout: Tonsmeire

All Grain Recipe

Submitted By: Evilnorwegian (Shared)
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Brewer: HHH
Batch Size: 6.60 galStyle: Imperial Stout (20C)
Boil Size: 9.41 galStyle Guide: BJCP 2015
Color: 52.3 SRMEquipment: Braumeister 50L
Bitterness: 35.2 IBUsBoil Time: 90 min
Est OG: 1.106 (25.1° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 11.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 g Chalk/Kalsiumkarbonat/CaCO3 (Mash 60 min) Misc 1
8.00 g Baking Soda/NaHCO3/Natron (Mash 60 min) Misc 2
5.00 g Gypsum/CaSO4 (Calcium Sulfate) (Mash 60 min) Misc 3
13 lbs 10.70 oz Maris Otter (Crisp) (2.5 SRM) Grain 4
3 lbs 1.38 oz Amber (Crisp) (50.8 SRM) Grain 5
1 lbs 5.16 oz Brown Malt (Crisp) (91.4 SRM) Grain 6
1 lbs 1.64 oz Black (Crisp) (710.7 SRM) Grain 7
1 lbs 12.22 oz Candi Syrup, D-90 (101.5 SRM) Extract 8
1.06 oz Columbus/Tomahawk/Zeus (CTZ) [16.5%] - Boil 60 min Hops 9
2.0 pkgs London Ale (White Labs #WLP013) Yeast 10
25.00 g Oak Chips (Secondary 60 days) Misc 11

Notes

ORIGINAL TONSMEIERE RECIPE Courage Russian Imperial Stout #2 Recipe Specifics -------------------- Batch Size (Gal): 11.50 Total Grain (Lbs): 45.25 Anticipated OG: 1.106 Anticipated SRM: 58.3 Anticipated IBU: 54.6 Brewhouse Efficiency: 75 % Wort Boil Time: 80 Minutes Grain/Sugar --------------- 66.3% - 30.00 lbs. Thomas Fawcett Maris Otter 13.3% - 6.00 lbs. Crisp Amber Malt 6.1% - 2.75 lbs. Crisp Brown Malt 5.5% - 2.50 lbs. Simpsons Black Malt 4.4% - 2.00 lbs. Candi Syrup, Inc D-90 4.4% - 2.00 lbs. Candi Syrup, Inc D-180 Hops ------- 4.00 oz. Columbus (Pellet, 10.50% AA) @ 75 min. Extras -------- 0.50 tsp Yeast Nutrient @ 15 min. 1.00 Whirlfloc @ 15 min. Yeast ------- WYeast 1028 London Ale Water Profile ---------------- Profile: Washington, DC Mash Schedule ------------------ Sacch Rest - 40 min @ 158F Notes ------- 2/13/16 Made a 4.5L stir-plate starter with one three-month old pack of WY1028. Crash chilled after three days. 2/20/16 Brewed with Chris. Started with 16 gallons of filtered DC tap water. Mash pH 5.38. Added 4 grams of baking soda. Sparged with 3 gallons filtered DC tap. Collected 14 gallons of 1.096 runnings, including candi syrup (D-90 and D-180) added to the kettle during run-off. Chilled to 65F. 60 seconds each of pure O2, followed by pitching the decanted room temperature starter. Left at 58F ambient to begin fermentation. 2/25/16 Raised ambient temperature to 65F, fermentation visibly slowed. 3/23/16 Bottled 5.5 gallons with rehydrated Pasteur Blanc and 95 g of table sugar. FG 1.040 (8.8% ABV, 62% AA). Racked the other half to a keg, waiting on Brett. 5/16/16 Pitched a tube of WLP645 White Labs Brett C and 4 Xoaker Medium Pus Toast French Oak balls (.75 oz) into the keg. Left at 65F to work for a few months. VANNJUSTERING glennerlie stout 40 liter mesk 10 liter skyl CaSO4 (skyllevann):0 gram / 0 strøken teskje CaSO4 (mesk):0 gram / 0 strøken teskje CaCl2 (skyllevann):0 gram / 0 strøken teskje CaCl2 (mesk):0 gram / 0 strøken teskje CaCO3 (kun mesk):16 gram / 8,9 strøken teskje NaHCO3 (kun mesk):8 gram / 1,8 strøken teskje

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