Pride of Brooklyn stout 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: Alex Kalaf | |
| Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 7.74 gal | Style Guide: BJCP 2008 |
| Color: 43.6 SRM | Equipment: Alex Kalaf |
| Bitterness: 65.8 IBUs | Boil Time: 120 min |
| Est OG: 1.101 (24.1° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.029 SG (7.2° P) | Fermentation: Ale, Two Stage |
| ABV: 9.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 17 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
4 |
| 1 lbs |
Golden Naked Oats (10.0 SRM) |
Grain |
5 |
| 8.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
6 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
7 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
8 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
9 |
| 6.00 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
10 |
| 6.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
11 |
| 1.25 oz |
Hallertau Magnum [13.0%] - Boil 60 min |
Hops |
12 |
| 1.00 oz |
East Kent Goldings (EKG) [5.7%] - Boil 45 min |
Hops |
13 |
| 1.00 oz |
East Kent Goldings (EKG) [5.7%] - Boil 30 min |
Hops |
14 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
15 |
| 1.00 oz |
East Kent Goldings (EKG) [5.7%] - Boil 5 min |
Hops |
16 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
17 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
18 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
19 |
Notes
Going to mash in the Maris, flaked barley and Golden oats at 156 in 23.13qts. Added 6.5qts of strained cold steeped dark grain runoff.
Under shot mash temp then boiled 2qts of runnings mash settled at 156 after 15 mins
PH @ 15 mins 4.9
Mash gravity 17 brix
Added Cold steeped grains and runoff to the mash tun pre vorlauf
Vorlaufed until running were black and thick
First runnings at 20.6 brix
Preboil Volume 7.75 gal at 17.2 brix
FG pre barrel was at 1.028
On 3/8 rinsed solution out of barrel with water and boiling water until smelled of wet wood. Added 2/3 cup of Rittenhouse rye whisky then racked the beer into the barrel This Recipe Has Not Been Rated
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