Jess - Dolla Dolla Bills Y'all - AG 10G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 11.50 galStyle: Imperial Stout (20C)
Boil Size: 16.02 galStyle Guide: BJCP 2015
Color: 47.6 SRMEquipment: 10 Gallon Equipment
Bitterness: 96.3 IBUsBoil Time: 45 min
Est OG: 1.110 (26.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.022 SG (5.6° P)Fermentation: My Aging Profile
ABV: 11.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.50 g Baking Soda (Mash 60 min) Misc 1
7.50 g Calcium Chloride (Mash 60 min) Misc 2
7.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
1.00 tsp Brewtan-B (Mash 0 min) Misc 4
1.00 Campden Tablet (Crushed) (Mash 60 min) Misc 5
20 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 6
15 lbs Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 7
3 lbs Roasted Barley (Briess) (300.0 SRM) Grain 8
2 lbs Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 9
2 lbs Special B Malt (Castle Malting) (180.0 SRM) Grain 10
1 lbs Caramel/Crystal Malt - 65L (Bairds) (65.0 SRM) Grain 11
1 lbs Kiln Coffee Malt (Franco-Belges) (165.0 SRM) Grain 12
1 lbs Pale Chocolate Malt (225.0 SRM) Grain 13
8.00 oz Black Barley (Briess) (500.0 SRM) Grain 14
1.50 tsp Amylase Enzyme (Mash 30 min) Misc 15
4.00 g Calcium Chloride (Sparge 60 min) Misc 16
4.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 17
0.50 Campden Tablet (Crushed) (Sparge 60 min) Misc 18
4.00 oz Warrior [12.0%] - Boil 45 min Hops 19
1.00 oz Cryo - Simcoe [23.0%] - Boil 45 min Hops 20
5 lbs DME Pilsen Light (Briess) [Boil for 20 min] (2.0 SRM) Dry Extract 21
1.00 Whirlfloc Tablet (Boil 15 min) Misc 22
2.00 oz Willamette [4.0%] - Boil 15 min Hops 23
1.00 tsp Wyeast Yeast Nutrient (Boil 15 min) Misc 24
8.00 oz Cacao Nibs (Boil 5 min) Misc 25
1.00 oz Licorice Root (Boil 5 min) Misc 26
1 lbs 8.00 oz Brown Sugar, Dark [Boil for 5 min] (50.0 SRM) Sugar 27
1 pkgs Darkness (Imperial Yeast #A10) Yeast 28
2.00 oz American Oak Cubes - Rum Soaked (Secondary 50 weeks) Misc 29
2.00 oz American Oak Staves - Bourbon Soaked (Secondary 50 weeks) Misc 30
4.00 Vanilla Beans (Secondary 4 weeks) Misc 31
7.00 oz Toasted Coconut Flakes (Secondary 4 weeks) Misc 32

Notes

11/22 Transferred 15 gallons 166f water to mash tun, then added minerals, brewtan and campden tablet. Mash came to 153f for 5 mintues, recirulated for 10 more to drop to 150f. Added enzyme with 30 minutes left in mash. Mashed for 45 minutes total, then began slow sparge. Sparge water had 1.5ml lactic acid and minerals added, 168f temperature. Preboil OG 1.080. Boiled 45 minutes and added ingredients per recipe. Cacao nibs and licorice root were added in large grain steeping bag. Whirlpooled 10 minutes through CFC and pump, then chilled to 62-64f and transferred to SS brewbuckets. Postboil OG of 1.110 measured on hydrometer. Oxygenated for 1.5 minutes at 1LpM and pitched 500ml of 3 day old Darkness yeast slurry into each fermenter. Yeast pitched at 63F. 11/23 Oxyenaterd for 30 seconds at 1LpM approximately 10 hours into fermentation. Both beers has large krausen by second oxygenation, temperature was 64f on both fermenters. Added 4oz oak staves to 375ml second-use rye whiskey. Added 2oz Oak cubes to 1 cup spiced rum.
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