D RIS

All Grain Recipe

Submitted By: speed3 (Shared)
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Batch Size: 6.34 galStyle: Imperial Stout (20C)
Boil Size: 9.00 galStyle Guide: BJCP 2015
Color: 36.8 SRMEquipment: BIAB - home made setup
Bitterness: 71.7 IBUsBoil 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 night

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