old 31 (keg) 
All Grain Recipe
Submitted By: bonjour (Shared)
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| Brewer: Fred Bonjour | |
| Batch Size: 6.50 gal | Style: Russian Imperial Stout (13F) |
| Boil Size: 10.86 gal | Style Guide: BJCP 2004 |
| Color: 63.3 SRM | Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal) |
| Bitterness: 60.4 IBUs | Boil Time: 180 min |
| Est OG: 1.179 (39.9° P) | Mash Profile: Single decoction 2 step Mash 146 158 |
| Est FG: 1.022 SG (5.5° P) | Fermentation: My Aging Profile |
| ABV: 21.5% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 19 lbs 4.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Chocolate (Briess) (350.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
| 1 lbs |
Special Roast (Briess) (50.0 SRM) |
Grain |
6 |
| 8.00 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
7 |
| 8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
8 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
9 |
| 7.04 oz |
DME Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
10 |
| 4 lbs |
Brown Sugar, Dark (50.0 SRM) |
Sugar |
11 |
| 4 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
12 |
| 8.00 oz |
Molasses (80.0 SRM) |
Sugar |
13 |
| 2.00 oz |
Galena [12.0%] - Boil 90 min |
Hops |
14 |
| 2.00 oz |
Fuggles [5.2%] - Boil 45 min |
Hops |
15 |
| 2.00 oz |
Williamette [4.9%] - Boil 15 min |
Hops |
16 |
| 2.0 pkgs |
American Ale II (Wyeast Labs #1272) |
Yeast |
17 |
| 2.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
18 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
19 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
20 |
| 1.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
21 |
Notes
10/15/2005 OG 32.5 BRIX 1.143
10/24/2005 sample 18.5 brix 1.077 (wrong 1.036)
10/25/2005 sample 19.5 brix, resampled twice at 20.2 brix 1.048 wrong way
10/26/2005 proffed then pitched 2 pkgs (22 grams) Nottingham Yeast --- No impact
4/3/06 25.2 brix 1.064
10/27/2005 pitched 24 oz starter of Notingham and Windsor Yeast (11 grams each) minimal Fermentation (< 1 per min) but definate activity.
10/28/2005 added 2 pounds of Dark Brown Sugar
11/3/2005 est 1.149OG 21brix 1.050FG
11/09/2005 20.2brix 1.044 (OG 1.149)
11/10/2005 RIS tasting "metalic" per several club members.
11/13/2005 added 4 pounds of sucrose (table sugar)
12/10/2005 1.060 23 BRIX est OG 1.162 Pitched 1272 slurry
12/30/2005 added 2 pounds of darkbrown sugar and 8 oz molasses an 2 cups 1272 slurry from Microbrewery (Kings)
Based on Shedevil Double D Imperial Stout
by : Curt and Kathy Stock
Batch Size: 10 gallon
Fermentables
12 lbs Amber Malt extract Syrup
6 lbs Dark Malt extract syrup
12 lbs Maris Otter
5 lbs Pauls Mild
3 lbs Dark Munich
1.5 lbs Aromatic
1 lb Chocolate
1 lb Roasted Barley
1 lb Crystal 50L
.5 lb Black Malt
.5 lb Special Roast
.5 lb Special B
Hop Schedule
4 oz Galena - pellet - 12 AA - 80 min
4 oz Fuggle - pellet - 5 AA - 45 min
3 oz Willamette - pellet - 5.4 - 15 min
Procedures
Single Step infusion mash
75 minutes at 154F
20 minutes at 165F
Yeast
Wyeast 1728 Scottish Ale This Recipe Has Not Been Rated
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