Big Black

All Grain Recipe

Submitted By: MainLineBrewery (Shared)
Members can download and share recipes

Brewer: MikeC
Batch Size: 10.00 galStyle: Imperial Stout (13F)
Boil Size: 13.19 galStyle Guide: BJCP 2008
Color: 48.7 SRMEquipment: 30 West
Bitterness: 53.1 IBUsBoil Time: 60 min
Est OG: 1.078 (18.9° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
24 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
2 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 4
2 lbs Chocolate Malt (350.0 SRM) Grain 5
1 lbs 4.00 oz Roasted Barley (300.0 SRM) Grain 6
1 lbs Black (Patent) Malt (500.0 SRM) Grain 7
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 8
1.40 oz Warrior [18.9%] - First Wort Hops 9
1.00 oz Willamette [5.5%] - Boil 30 min Hops 10
0.91 Whirlfloc Tablet (Boil 10 min) Misc 11
1.00 oz Willamette [5.5%] - Boil 10 min Hops 12
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 13
3.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14

Notes

Brewed on 10/30/2014 Mashed at 152 (remember to adjust temp for base grain only) Base grains and Oats only for 45 min. Roasted grains and caramel 120 added at 45 min - started recirculation and heated back to 151 held for another 15 minutes Mash pH 5.5, Adj Sparge pH to 5.3 Preboil: 1.064 gravity, 13.2 gallons Post boil: 1.074 gravity, 11 gallon into fermeter (814 to gravity) -check boil off -had more wort and higher gravity than expectd 10 g and 1.078 was target, 780 total gravity. 814 vs 780 efficeincy better than expected refractometer is still off: preboil read 1.06 vs 1.064, post boil 1.07 vs 1.074 2 min of pure oxygen 65F Ferment temp. 11/2/14: gravity 1.024, raised to 67F 11/6/14: gravity 1.022 11/7/14: gravity 1.022, added 4oz cocoa nibs and 1.5oz of cocoa powder (organic, dutch process) directly to fermenter - lowered temp to 65 - will taste mid week 11/12/14: gravity 1.022, taste of cocoa is still mild, more skewed toward roasted -added another 1oz of cocoa powder. Chocolate: Guidleiline: Add to secondary (6-8ox nibs or 1-2 oz dutch process poweder per 5g) Will add 5.5oz nibs and 2.5 oz powder to 11g fermenter once primary fermentaton is complete Coffee: Guidelines: 73 grams per 5 gallons - rack onto course ground coffee in the keg - seep 24 hours Plan to use Sumantra (low acidity, earthy) Bourban: 3-5 oz per 5 gallons

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine