D RIS
All Grain Recipe
Submitted By: speed3 (Shared)
Members can download and share recipes
Batch Size: 6.34 gal | Style: Imperial Stout (20C) |
Boil Size: 9.00 gal | Style Guide: BJCP 2015 |
Color: 36.8 SRM | Equipment: BIAB - home made setup |
Bitterness: 71.7 IBUs | Boil Time: 90 min |
Est OG: 1.105 (24.8° P) | Mash Profile: BIAB, Medium Body |
Est FG: 1.031 SG (7.8° P) | Fermentation: Ale, Single Stage |
ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
10.71 gal |
Stout |
Water |
1 |
18 lbs 11.83 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
14.11 oz |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
14.11 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
2 lbs 3.27 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
10.58 oz |
Caraaroma (130.0 SRM) |
Grain |
6 |
8.82 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
1.76 oz |
Magnum [12.0%] - Boil 90 min |
Hops |
8 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
3.53 oz |
East Kent Goldings (EKG) [5.0%] - Steep 90 min |
Hops |
10 |
2.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
11 |
2.00 tsp |
Yeast Nutrient (Primary 0 days) |
Misc |
12 |
Notes
Fine mesh bag was too slow to circulate and element was getting exposed, may have gone over 80+degrees. Pump and element turned off mash left in keggle in sun to mash at 64-66 degrees. Poor grain circulation, grain bed was at 55-60 degree in pockets.
Og at pitching 1082, very large yeast pitch at 18, fridge temp set to 16c to slow over nightThis Recipe Has Not Been Rated