RIP Barrel

All Grain Recipe

Submitted By: bumpskier1 (Shared)
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Brewer: Carlo Camarda
Batch Size: 11.10 galStyle: Imperial Stout (13F)
Boil Size: 14.00 galStyle Guide: BJCP 2008
Color: 52.6 SRMEquipment: Pickett St. Brewing
Bitterness: 91.9 IBUsBoil Time: 90 min
Est OG: 1.100 (23.8° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 11.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Baking Soda (Mash 60 min) Misc 1
6.00 g Calcium Chloride (Mash 60 min) Misc 2
4.00 g Chalk (Mash 60 min) Misc 3
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
22 lbs Pale Malt, Maris Otter {British} (3.0 SRM) Grain 5
2 lbs Roasted Barley {British} (300.0 SRM) Grain 6
2 lbs Special B Malt {Belgium} (180.0 SRM) Grain 7
1 lbs Black (Patent) Malt {British} (500.0 SRM) Grain 8
1 lbs Caramunich Malt {Belgium} (56.0 SRM) Grain 9
1 lbs Chocolate Malt {British} (350.0 SRM) Grain 10
1 lbs Pale Chocolate Malt {British} (200.0 SRM) Grain 11
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 12
2.00 oz Apollo [18.0%] - Boil 60 min Hops 13
2.00 oz Columbus (Tomahawk) [13.9%] - Boil 45 min Hops 14
1.00 oz Columbus (Tomahawk) [13.9%] - Boil 30 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 17
2.00 oz Zeus [14.0%] - Boil 10 min Hops 18
3 pkgs California Ale {3 Liter Starter} (White Labs #WLP001) Yeast 19