Spokonoy Nochi 2016

All Grain Recipe

Submitted By: stalevel (Shared)
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Brewer: Tres Pendejos
Batch Size: 16.11 galStyle: Imperial Stout (13F)
Boil Size: 19.83 galStyle Guide: BJCP 2008
Color: 60.9 SRMEquipment: Dunbarton 11/14
Bitterness: 72.3 IBUsBoil Time: 90 min
Est OG: 1.102 (24.3° P)Mash Profile: Dunbarton BIAB
Est FG: 1.022 SG (5.6° P)Fermentation: RIS
ABV: 10.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 items Campden Tablet (Mash 60 min) Misc 1
0.00 g Calcium Chloride (Mash 60 min) Misc 2
0.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
48 lbs 8.03 oz Pale Two Row Malt GW Lot 409 (1.9 SRM) Grain 4
3 lbs 13.73 oz Roasted Barley (MB) (550.0 SRM) Grain 5
2 lbs 12.09 oz Special B Malt (150.0 SRM) Grain 6
1 lbs 5.16 oz Caramunich Malt (56.0 SRM) Grain 7
1 lbs 5.16 oz Chocolate Malt (450.0 SRM) Grain 8
1 lbs 5.16 oz Chocolate Malt (Pale) (225.0 SRM) Grain 9
2.00 items Fermcap-S (Boil 65 min) Misc 10
4.38 oz Warrior [16.0%] - Boil 60 min Hops 11
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 12
4.38 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 13
2.00 tsp Yeast Nutrient (Boil 10 min) Misc 14
4.38 oz Goldings, East Kent [7.2%] - Boil 1 min Hops 15
0.0 pkgs California Ale (White Labs #WLP001) Yeast 16
0.00 g DME for Culturing (Primary 0 min) Misc 17
0.00 tbsp Gelatin - WES (Secondary 0 min) Misc 18
1.00 items Dunbarton Fixed Costs (Secondary 0 min) Misc 19

Taste Notes

04/02/2013: Fermenation sample at 1.040 (8.0% abv) - still very yeasty, but seems to be a very clean fermentation. Roast is evident, as is a coffee note. Not much sweetness left, but as the yeast continues to consume sugar, the perceived roastiness and coffee flavor should increase. Should be good. 04/13/2013: Hydrometer sample has less roast and sweetness than before. Shaping up nicely. No hot/solventy alcohols. This beer is smooth. 05/25/2013: Uncarbonated sample while kegging; very smooth; big mouthfeel, not hot or solventy at all. Seems ready for consumption already.

Notes

mash salts http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=PCD3YPT PCD3YPT MASH 09:10 Dough in, 172F 09:13 160F, stirring 09:20 153F, stop stirring 09:30 153F, recirculation (stuck once and clogged with grain; bent false bottom) 09:40 152F 09:50 150F 10:00 150F, HERMS [START HERMS QUICKER TO AVOID DROP] 10:05 146F, spent a lot of time trying to get the mash back to 150, gave up on mash out 11:40 start first runnings 12:00 end first runnings: ###mm = 37L into kettle, 26.2 brix, 1.109, add 37L @ 175F to Mash (fly sparged 25L more) hh:mm second runnings: #.# brix = 1.0##; ##mm from top of kettle = 98.5L Total collected from mash: 98.5L of ##.# brix = 1.083, plus 3L of unknown gravity (added later to boil). Added 2.1 kg of DME to the 98.5L = 1.096 Mash issues: --grain clogged the recirculation tubes behind the ball valve back to top of mash tun. Likely caused by bent false bottom allowing too much grain through. Could try pitchers for first run of vorlauf. May need to find a stronger, better fitting false bottom. -- mash stuck once, need to go slower to avoid compaction of the grain bed. Digging through the stuck mash may have further bent the false bottom. -- need to start HERMS as soon as the wort clears during vorlauf. Always forget to do this, thinking the MT thermometer is reading fine, but the work on top is cooling faster. BOIL 14:00 boil start 14:10 60 minute hops 14:55 insert chiller 15:00 10 minute hops + whirlfloc +Wyeast Nutrient 15:09 1 minute hops 15:10 end boil volume: ##L 15:20 start chilling 16:45 64F, ending volume 88 mm = 90.0L @ 1.100 16:55 transfer at 64F, trub left = 7L FERMENTATION Yeast Starter - stirplate per YeastCalc.com (76L of 1.100 - need 1353 B cells; starter est. Zainasheff 1409B cells +4.1%; Troester (1.044) 1461 B cells, +8.0%) 03/24 10:00 - 2 WLP001 (exp. 7/20/13) 300g DME +FermAid K., +1drop Fermcap-s, 2.5L (boiled 2.75L) 03/26 09:00 - yeast from above + 360 g DME + Wyeast Nutrient + 1 drop Fermcap-s, 3L (boiled 3.25L) 03/28 08:30 - yeast from above + 480 g DME + Wyeast Nutrient + 1 drop Fermcap-s, 4L (boiled 4.1L) (total vol. 4.5L) Cooled in at 64F Oxygen - 1L/min for 4 minutes [no extra O2 at 12 hours; was out of town] 03/30 17:30 - 64F - pitched decanted yeast starter, set controller 64F 03/dd hh:mm - ##F - lag time: <## hours, set ##H/##C [out of town] 03/31 20:00 - 64F - bubbling strong at 26.5 hours into fermentation 04/01 08:00 - 64F - " 04/01 19:30 - 64F - ", set controller to 64H/67C 04/01 21:20 - 65F - ", set 65H/67C 04/01 23:00 - 66F - ", set 66H/67C 04/02 00:30 - 66F 04/02 08:00 - 67F - still bubbling quickly, set 67F 04/02 16:00 - 68F - fridge on, sample: 1.040 (80% of expected attenuation complete), set 68H/72C 04/02 17:30 - 68F 04/02 18:30 - 68F - set 69H/72C 04/02 20:45 - 69F 04/02 23:00 - 70F - set 70H/72C 04/03 08:20 - 70F - still bubbling at ~1 per second 04/03 09:30 - 70F - bubbling every 2-4 seconds 04/04 08:40 - 70F - bubbling every 8-10 seconds 04/07 11:00 - 70F - pulled sample, nothing but yeast even with racking arm all the way up 04/08 18:45 - 70F - very slow bubbling. 04/11 22:00 - 70F - pulled yeast (1L, runny), sample: 1.029, somewhat sweet, very roasty [remember to hook up CO2 for sample, air sucked back in and may have carried some star san from blowoff with it] 04/13 16:00 - 71F - sample: 1.029, Force D-Test: pass; set 71F 04/14 12:40 - 71F - set 68F 04/14 14:40 - 68F - set 65F 04/14 17:00 - 65F 04/15 22:00 - 64F - set 60F 04/16 08:50 - 59F - set 55F 04/16 21:00 - 55F - set 50F 04/17 09:30 - 50F - set 45F 04/17 12:30 - 48F 04/17 14:30 - 46F 04/17 16:00 - 45F 04/17 17:30 - 45F - set 39F 04/18 18:00 - 40F 04/19 08:30 - 40F 05/25/2013 Kegged

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