Stouty McInYourStoutFace (2018 version) 
All Grain Recipe
Submitted By: MikeLastort (Shared)
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| Brewer: Mike | |
| Batch Size: 20.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 21.33 gal | Style Guide: BJCP 2015 |
| Color: 80.3 SRM | Equipment: 30 gallon tun, 20 gallon batch |
| Bitterness: 79.6 IBUs | Boil Time: 90 min |
| Est OG: 1.116 (27.1° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.044 SG (11.0° P) | Fermentation: Ale, Two Stage |
| ABV: 9.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 31.23 gal |
HomeMaster RO |
Water |
1 |
| 2.00 oz |
Burton Water Salts (Mash 60 min) |
Misc |
2 |
| 55 lbs |
Maris Otter Malt (Muntons) (3.0 SRM) |
Grain |
3 |
| 15 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 10 lbs |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
5 |
| 2 lbs 8.00 oz |
Black Barley (Briess) (500.0 SRM) |
Grain |
6 |
| 1 lbs 12.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
7 |
| 5 lbs |
Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) |
Sugar |
8 |
| 5.0 pkgs |
Whitbread Ale (Wyeast Labs #1099) |
Yeast |
9 |
| 2.0 pkgs |
Whitbread Ale (Wyeast Labs #1099) |
Yeast |
10 |
Notes
I'll age this beer in a 30 gallon Catoctin Creek rye whiskey barrel for about 3 months before transferring to kegs.
10/8/18 - I brewed 20 gallons with this recipe on 10/8/18, put it into a Speidel 120L (31 gallon) fermenter.
11/4/18 - transfered the first 20 gallons from the big Speidel fermenter to the rye barrel. Added a blanket of CO2, and a bung.
11/4/18 - 10 more gallons brewed with no lactose. Transfered to existing yeast cake in the Speidel fermenter after it was emptied, and three packets of new yeast, this time Wyeast 1098, British Ale Yeast, were pitched.
11/17/18 - transfered 10 gallons to the barrel.
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