Boogie Man

All Grain Recipe

Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 9.28 galStyle Guide: BJCP 2008
Color: 70.3 SRMEquipment: 5 Cent Brewery 2.0
Bitterness: 86.8 IBUsBoil Time: 120 min
Est OG: 1.146 (33.5° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.074 SG (18.0° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 2
2 lbs Roasted Barley (300.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 4
15.30 oz Oats, Flaked (1.0 SRM) Grain 5
10.00 oz Barley, Flaked (1.7 SRM) Grain 6
10.00 oz Black (Patent) Malt (500.0 SRM) Grain 7
10.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
10.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9
3.00 oz Chinook [13.0%] - Boil 60 min Hops 10
7 lbs Pale Liquid Extract [Boil for 15 min] [Boil] (8.0 SRM) Extract 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1 lbs Treacle [Primary] (100.0 SRM) Extract 13
1 lbs 8.00 oz Maple Syrup [Primary] (35.0 SRM) Sugar 14
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 15

Notes

- Water Adjustments: Mash: 0 gal distilled / 7.5 gal filtered tap Sparge: 0 gal distilled / 5.5 filtered tap, 0.4 mL lactic, pH=5.4, minerals added post sparge - Overall Profile: Ca- 96ppm, Mg- 6ppm, Na- 41ppm, SO4- 75ppm, Cl- 85ppm, HCO3- 199ppm, calculated pH=5.34 - Brewed: 1/27, actual mash= 153.8F , stirred after 25 min, pH=4.6?? after 13 min - Pitched at 61F, 1 min of O2 prior to pitching - Fermentation: 64F for 4 days, ramp to 69F - Transfer: 2/10 @ 1.048, (2) vanilla beans (split & cut), 3 oz medium+ American oak, 1/2 cup rye & 1/2 cup bourbon - Bottle: 6/11 @ 1.048, cold brew: 4.5 oz in 2 cup water (Roasterie Voodoo Blend), 3 oz priming sugar -> 2.0 vol, 5 gal batch

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