Joenilla 2018 
All Grain Recipe
Submitted By: pcusick39 (Shared)
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| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 7.37 gal | Style Guide: BJCP 2015 |
| Color: 53.8 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 65.1 IBUs | Boil Time: 60 min |
| Est OG: 1.110 (25.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.029 SG (7.4° P) | Fermentation: Ale, Two Stage |
| ABV: 10.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
1 |
| 8.00 oz |
Rye, Flaked (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 15 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
8 |
| 1.50 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
9 |
| 0.50 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
10 |
| 1.00 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
11 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
Notes
1-4-18 -Boiled 8oz medium toast French oak chips for 10 minutes. Fit about 7oz in mason jar. Added enough Evan Williams to cover. Soaked 4oz cacao nibs in another mason jar. Used whole bottle of Evan Williams between the 2. 1-27-18 added the bourbon from the nibs and soaked 2oz of Starbucks cafe Verona beans in more bourbon. 1-28-18 added coffee bourbon to beer and put beans in muslin bag to add to beer. Also added 3' ball full of the soaked oak chips plus 2 tbsp of that bourbon.
Not all 30qts fit in mash tun. fit about 28. added campden to water. Added 5cc lactic acid to mash to get pH5.2This Recipe Has Not Been Rated
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