Treat The Tank

All Grain Recipe

Submitted By: MikeTango (Shared)
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Brewer: Treat
Batch Size: 5.35 galStyle: Imperial Stout (20C)
Boil Size: 7.80 galStyle Guide: BJCP 2015
Color: 46.7 SRMEquipment: 01 Brau Supply v2 - E-BIAB
Bitterness: 71.8 IBUsBoil Time: 90 min
Est OG: 1.110 (25.9° P)Mash Profile: BIAB, Light Body
Est FG: 1.036 SG (9.1° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Amount Name Type #
9.54 gal Distilled Water Water 1
13 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 2
7 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 3
1 lbs Crystal, Extra Dark (Simpsons) (241.1 SRM) Grain 4
1 lbs Low Colour Chocolate Malt (Crisp) (279.2 SRM) Grain 5
1 lbs Special B (Dingemans) (147.5 SRM) Grain 6
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 7
5.00 g Calcium Chloride (Mash 60 min) Misc 8
3.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 9
3.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 10
2.00 g Baking Soda (Mash 60 min) Misc 11
1.50 oz Nugget [15.7%] - Boil 90 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 14
1.00 oz Mosaic (HBC 369) [10.9%] - Boil 5 min Hops 15
3 lbs DME Golden Light (Briess) [Whirlpool] (4.0 SRM) Dry Extract 16
1 lbs Candi Syrup, D-90 [Whirlpool] (90.0 SRM) Extract 17
3.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 18
8.00 oz Bourbon (Secondary 60 days) Misc 19
3.00 oz French Oak Cubes - Medium Toast (Secondary 60 days) Misc 20


Dialed mill down to .035 grind. Pulled some water off and stored it in to a cooler to use my hybrid sparge technique. I mashed in with 8 gallons in kettle. It was still too much, and I ended up with a mash overflow in the basket. I don't think I could draw anymore water in future batches of this though, because the mash was very very thick. I couldn't even use my DIY COFI, it threatened to stick on recirculation. I ended up using my old tube just under the water on top of the grain bed. I throttled well back on the pump and just let it recirculate slowly. I stirred the top occasionally just to ensure the mash all got wet. Didn't bother to raise to mash out temp, did my hybrid sparge and pressed down on the mash until I got my preboil. 73% mash efficiency in a grain bill this big! I didn't take into account the humidity and my boil off was way lower than normal. I ended up putting 6 gallons into the fermenter. Had I boiled down to my normal post boil I would have probably exceeded my estimated OG. As it is I was only 002 below target OG, with over a half gallon extra. At packaging time I may have to use some bombers after I keg to ensure I don't waste any! Since the beer is so big I went ahead and rehydrated the yeast, which I rarely do. I was silly though and didn't throttle the pump enough while chilling, especially with as hot as the ground water was. The plate chiller got it to 80F. I had already begun the rehydration process though, so I had to let the yeast sit and wait while I used the chest freezer to get it down more. I started to worry after 2 hours and went ahead and pitched at 75F, the top end of this yeasts tolerance. Within about 2 hours it got down to 66F which is where I have let it stay. I used a blow off tube and Mason jar filled with sanitizer since I have less headspace than normal and such a big beer. There was the start of activity before I went to bed. 57% brewhouse efficiency, on an RIS! Even with the thick mash I improved! 7/05/2020 I am glad I went with the blow off. I have already had to replace the mason jar. It is going crazy in there. As soon as it slows down I will go back to an airlock and clean the tubing. It smells so good! Freezer is keeping the temp between 65-67 with the inkbird and thermowell.

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