Employee Orientation 101 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 5.25 gal | Style: Imperial Stout (20C) |
| Boil Size: 6.93 gal | Style Guide: BJCP 2015 |
| Color: 64.1 SRM | Equipment: Mash & Boil With Cooler |
| Bitterness: 75.2 IBUs | Boil Time: 75 min |
| Est OG: 1.101 (24.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.027 SG (6.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.62 gal |
Black Full (Over 31 SRM) |
Water |
1 |
| 4.21 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 2.94 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 2.89 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 12 lbs |
Maris Otter Pale Malt (Muntons) (3.0 SRM) |
Grain |
5 |
| 4 lbs |
Pale Ale, Planet (Muntons) (2.4 SRM) |
Grain |
6 |
| 1 lbs |
Crystal 150 (Muntons) (60.0 SRM) |
Grain |
7 |
| 1 lbs |
Munich Malt (Muntons) (7.9 SRM) |
Grain |
8 |
| 1 lbs |
Roasted Barley (Muntons) (525.0 SRM) |
Grain |
9 |
| 12.00 oz |
Chocolate Malt (Muntons) (425.0 SRM) |
Grain |
10 |
| 10.09 oz |
Wheat Malt (Muntons) (2.2 SRM) |
Grain |
11 |
| 8.00 oz |
Black Malt (Muntons) (525.0 SRM) |
Grain |
12 |
| 8.00 oz |
Crystal 400 (Muntons) (170.0 SRM) |
Grain |
13 |
| 4.00 oz |
Caramalt (Muntons) (15.0 SRM) |
Grain |
14 |
| 0.50 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - First Wort |
Hops |
15 |
| 1.00 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
16 |
| 1.00 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
17 |
| 1.00 oz |
Willamette [5.5%] - Steep 15 min |
Hops |
18 |
| 1.0 pkgs |
Darkness (Imperial #A10) |
Yeast |
19 |
| 1.0 pkgs |
Irish Ale Yeast (White Labs #WLP004) |
Yeast |
20 |
Notes
Other than mill jamming, very smooth brew day. Added 12.7 oz Muntons Light DME after mash gravity was off by .005. SG still came out low for some reason. Hit wort with 30 mins of air via aquarium pump, wort should have been homogonized I would think. Pitched starter at 75F, within a few hours fermenter was already at 70F in cold basement. Attached heat wrap and set temp controller to 67F.
Day 4 increased set temp to 69F.
Day 7 gravity 1.025. Sample was thick, rich, slightly roasty, with no diacetyl or other fermentation off-flavors.
Day 8 racked to secondary. Needed to free up 6.5 gal carboy for double brew day. Sample from Day 7 indicated primary fermentation complete, no need to keep on yeast cake. Filled 5 gal carboy up to the nexk. Gravity miss can be blamed on boil-off. Will pull sample in 90 days. This Recipe Has Not Been Rated
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