Mesquitão imperial stout

All Grain Recipe

Submitted By: henriquecardozo (Shared)
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Brewer: Henrique Cardozo
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 59.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 50.1 IBUsBoil Time: 60 min
Est OG: 1.112 (26.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.028 SG (7.1° P)Fermentation: Ale, Two Stage
ABV: 11.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 1
1 lbs 12.22 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
1 lbs 5.16 oz Chocolate Malt (450.0 SRM) Grain 3
12.35 oz Black (Patent) Malt (500.0 SRM) Grain 4
1 lbs 1.64 oz Barley, Torrefied (1.7 SRM) Grain 5
1 lbs 8.69 oz White Wheat Malt (2.4 SRM) Grain 6
14 lbs 5.28 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 7
1.41 oz Northern Brewer [8.5%] - Boil 70 min Hops 8
1.06 oz Challenger [7.5%] - Boil 30 min Hops 9
1.02 oz Challenger [7.5%] - Boil 20 min Hops 10
0.71 oz Challenger [7.5%] - Boil 2 min Hops 11
2.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12

Notes

16,6 lts de agua para o mosto 75 minutos a 67°c mash-out 73°c durante10 minutos 23lts de agua a 73°c para lavagem Fermentação 1 semana a 20°c 5 dias a 22°c 6gr por litro de priming 7 dias em temperatura ambiente e deixar maturar a 0°c durante 3 semanas na ultima semana colocar cacau em pó, media de 350gr.

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