Stouty McInYourStoutFace (2018 version)

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 20.00 galStyle: Imperial Stout (20C)
Boil Size: 21.33 galStyle Guide: BJCP 2015
Color: 80.3 SRMEquipment: 30 gallon tun, 20 gallon batch
Bitterness: 79.6 IBUsBoil 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] (0.0 SRM) Sugar 8
5 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 9
2 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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