BCS
Partial Mash Recipe
Submitted By: derease1011 (Shared)
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Brewer: Dave | |
Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
Boil Size: 6.46 gal | Style Guide: BJCP 2008 |
Color: 71.5 SRM | Equipment: Lewis Ave Brewery |
Bitterness: 47.7 IBUs | Boil Time: 60 min |
Est OG: 1.113 (26.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.027 SG (6.7° P) | Fermentation: Ale, Two Stage |
ABV: 11.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs 5.21 oz |
Chocolate Malt (350.0 SRM) |
Grain |
1 |
1 lbs 1.68 oz |
Carafa III (525.0 SRM) |
Grain |
2 |
14.14 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
14.14 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
11 lbs 10.68 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
5 |
2 lbs 14.67 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
6 |
1.79 oz |
Brewer's Gold [8.5%] - Boil 60 min |
Hops |
7 |
1.79 oz |
Willamette [5.5%] - Boil 10 min |
Hops |
8 |
0.90 oz |
Willamette [5.5%] - Boil 2 min |
Hops |
9 |
3.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
10 |
1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
11 |
Taste Notes
the 3.3 lbs of extract is Munich liquid extract
Lalvin yeast is added to secondary
Soak wood chips in Kentucky Bourbon 6-8 oz. soak for 10 days and add to carboy 7 days after secondary started and let sit for 4 weeks.
Add champagne yeast to beer before bottling or kegging
start with 7 gallonsThis Recipe Has Not Been Rated