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All Grain Recipe

Submitted By: hukdizzle (Shared)
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Brewer: biGhuK
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.73 galStyle Guide: BJCP 2008
Color: 61.7 SRMEquipment: CrunkWorx PNW
Bitterness: 59.2 IBUsBoil Time: 90 min
Est OG: 1.111 (26.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.031 SG (7.9° P)Fermentation: My Aging Profile
ABV: 10.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
20 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1
1 lbs 8.00 oz Black Barley (Briess) (500.0 SRM) Grain 2
1 lbs Chocolate Malt (Pale) (225.0 SRM) Grain 3
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 4
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5
8.00 oz Caramunich II (Weyermann) (63.0 SRM) Grain 6
8.00 oz Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 7
8.00 oz Special B Malt (148.0 SRM) Grain 8
1.00 oz Warrior [15.0%] - Boil 90 min Hops 9
1.00 oz Williamette [4.0%] - Boil 90 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Williamette [4.0%] - Boil 15 min Hops 12
4.00 g Yeast Nutrient (Boil 15 min) Misc 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14

Notes

Water Profile Ca - 69ppm Mg - 0ppm Na - 22ppm SO4 - 44ppm Cl - 38ppm CO3 - 146ppm Mash (6.88 Gallons) Gypsum - 2.1g Baking Soda - 2.1g Ca Chloride - 2.1g Calcium Hydroxide - 1.4g Sparge (3.44 Gallons) Gypsum - 1.8g CaCl - 1.8g SO4/CL Ratio = 1.16 5.4 mash pH at 1.1qt/lb thickness.

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