Imperial stout planning

All Grain Recipe

Submitted By: eatonbishop (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 7.52 galStyle Guide: BJCP 2008
Color: 85.1 SRMEquipment: My Equipment
Bitterness: 84.4 IBUsBoil Time: 90 min
Est OG: 1.116 (27.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.6° P)Fermentation: Ale, Two Stage
ABV: 12.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs 7.33 oz Chocolate Malt (350.0 SRM) Grain 1
7 lbs 3.60 oz Munich Malt - 20L (20.0 SRM) Grain 2
1 lbs 3.66 oz Black (Patent) Malt (500.0 SRM) Grain 3
1 lbs 3.66 oz Roasted Barley (300.0 SRM) Grain 4
13.11 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
7 lbs 3.60 oz Vienna Malt (3.5 SRM) Grain 6
18 lbs 1.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 7
2 lbs 3.27 oz Amber Dry Extract (12.5 SRM) Dry Extract 8
2.29 oz Magnum [12.0%] - Boil 90 min Hops 9
2.12 oz First Gold [4.0%] - Boil 30 min Hops 10
1.76 oz First Gold [7.5%] - Boil 5 min Hops 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

Notes

Efficiency nightmare. Nowhere near. Pre book of around 1.050. add 1kg of DME - I mean, why not? Pre boil maybe now 1.060. Need to work out what is going on. Problem 1 is easy - I am using 20% too much water. So need to increase grain. That only goes so far though. pH also pretty low. Pre boil is about 5. Mash started at 63. Raised to 66 then 68. Mash for longer? This batch of maris otter to blame? SG 1.075

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