It's a Stout! 3.0 15 gal All-grain

All Grain Recipe

Submitted By: thehomebrewersd (Shared)
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Brewer: Home Brewing Co.
Batch Size: 16.00 galStyle: Imperial Stout (20C)
Boil Size: 18.84 galStyle Guide: BJCP 2015
Color: 36.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 46.4 IBUsBoil Time: 75 min
Est OG: 1.077 (18.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
17 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs Amber (Crisp) (27.5 SRM) Grain 3
1 lbs 8.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 4
1 lbs 8.00 oz Wheat, Torrified (1.7 SRM) Grain 5
12.00 oz Double Roasted Crystal (180.0 SRM) Grain 6
12.00 oz Muntons Whole Dark (160.0 SRM) Grain 7
12.00 oz Roasted Barley (Wey) (435.0 SRM) Grain 8
8.00 oz Chocolate (Crisp) (630.0 SRM) Grain 9
8.00 oz Pale Chocolate (250.0 SRM) Grain 10
3.09 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 11
6.00 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 12
8.0 pkgs California Ale (White Labs #WLP001) Yeast 13
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 14
8.00 oz Brown Sugar, Light (8.0 SRM) Sugar 15

Notes

Mash Water: 405lb(1.25qt)=126.5gal Sparge Water: mash water (.85)=107.5 Pitch & hold temp at 70F until signs of fermentation Hold at 67 for high krausen at 1.040 increase to 72F 3 days terminal + forced D test = drop to 32F 24hrs later biofine & hold at 32F 7 days. Carb to 2.3 volumes Packaging Plan: 3x 1/2bbl for tasting room 2x 1/2bbl Off-site

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