Big Black
All Grain Recipe
Submitted By: MainLineBrewery (Shared)
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Brewer: MikeC | |
Batch Size: 10.00 gal | Style: Imperial Stout (13F) |
Boil Size: 13.19 gal | Style Guide: BJCP 2008 |
Color: 48.7 SRM | Equipment: 30 West |
Bitterness: 53.1 IBUs | Boil 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
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