Imperial stout: Tonsmeire
All Grain Recipe
Submitted By: Evilnorwegian (Shared)
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Brewer: HHH | |
Batch Size: 6.60 gal | Style: Imperial Stout (20C) |
Boil Size: 9.41 gal | Style Guide: BJCP 2015 |
Color: 52.3 SRM | Equipment: Braumeister 50L |
Bitterness: 35.2 IBUs | Boil 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 teskjeThis Recipe Has Not Been Rated