Instant Amy - All Grain 
All Grain Recipe
Submitted By: ldwiv (Shared)
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| Brewer: Vicarious | |
| Batch Size: 11.00 gal | Style: American-Style Stout (78 ) |
| Boil Size: 12.44 gal | Style Guide: GABF 2013 |
| Color: 45.0 SRM | Equipment: VicariousAG11 |
| Bitterness: 29.0 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (17.1° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.024 SG (6.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 25 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
2 |
| 1 lbs 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 8.00 oz |
Coffee, Patagonia (230.0 SRM) |
Grain |
6 |
| 2.50 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
7 |
| 2.50 oz |
Cascade [5.5%] - Boil 10 min |
Hops |
8 |
| 2.0 pkgs |
Northwest Ale (Wyeast Labs #1332) |
Yeast |
9 |
| 8.00 oz |
Cocoa Nibs (Secondary 7 days) |
Misc |
10 |
Taste Notes
1st Batch: Took 48 hrs to get started (Smack-Pack) Wyeast 1332; no starter.
Transferred after 6 days to secondary & killed the fermentation. Added 1 lb of coffee (TOO much); Added 4 oz of Willamette (lost in the flavor). Carbination was difficult... got to check CO2 tank & connections.Notes
2nd Batch: Steeped grains for 30 minutes at 158*. Two Packs of US-05 dry, pitched dry. Oxygen with standard fish tank pump for 30 min during clean up prior to pitching.
Fermentation was fast and quick 5-6 days to completion.
Transferred to secondary after 7 days. Added 1oz of Willamette, 4oz of Costa Rican coffee, and 4oz of cacao nibs. Kept in secondary 7 days. Bottled. 2nd batch was still very coffee forward, but well received... good.
3rd Batch went all grain (10 gal). Had a difficult time with the temp gage on the mash tun 'jumping'. Was supposed to mash at 150 for 75 min. Mash read 140... then 168... then we attempted to 'cool' it with chiller... Read 162, then 138, then 158. Our best guess is that we mashed somewhere beteen 140-166 for about 40 min, around 144 for about 25 min, and 158 the rest. :-(
Used the 1332 Smack-Pack again, one pack each, and there was a 48-36 hr lag... again. Repitched 1/2 pack to each carboy on day 3. OG = .067; Racked to the secondary on day 10; added 1 oz Williamette, 2.5 oz Pikes, and 4 oz cacao nibs to one carboy, and 1 oz Willamette, 2 oz of Pikes, and 4 ox of cacao nibs to the other.This Recipe Has Not Been Rated
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