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All Grain Recipe

Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 8.68 galStyle Guide: BJCP 2008
Color: 72.1 SRMEquipment: 5 Cent Brewery 2.0
Bitterness: 81.9 IBUsBoil Time: 90 min
Est OG: 1.127 (29.5° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.054 SG (13.2° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 2.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 1
2 lbs 10.00 oz Munich Malt (15.0 SRM) Grain 2
2 lbs 6.00 oz Chocolate (Briess) (350.0 SRM) Grain 3
1 lbs 10.00 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 5
14.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
14.00 oz Carapils (Briess) (1.5 SRM) Grain 7
14.00 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 8
8.00 oz Carafa III (525.0 SRM) Grain 9
2.75 oz Columbus/Tomahawk/Zeus (CTZ) [12.5%] - Boil 60 min Hops 10
2.00 oz Hallertau [2.5%] - Boil 30 min Hops 11
5 lbs 8.00 oz Pale Liquid Extract [Boil for 15 min] [Boil] (8.0 SRM) Extract 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
1.00 oz Hallertau [4.5%] - Boil 10 min Hops 14
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 15
2.00 oz American Oak Cubes - Heavy Toast (Secondary 60 days) Misc 16

Notes

- Water Adjustments: Mash: 4 gal distilled / 3.25 gal filtered tap Sparge: 2.5 gal distilled / 2.25 filtered tap, minerals added post sparge - Overall Profile: Ca-69 ppm, Mg-3 ppm, Na-43 ppm, SO4-34 ppm, Cl-45 ppm, HCO3-222 ppm, calculated pH-5.3 Brewed: 11/19, actual mash 144/154F, stirred after 45 min, pH= 5.25 after 13 min - Pitched at 64F, 1 min of O2 prior to pitching - Fermentation: bulk at 65F, peaked at 73F Transfer: 12/3 @ 1.036, 2.0 oz Hungerian Oak (soaked for 1 month in Cedar Ridge), decant cubes & top with 1 cup of fresh Cedar Ridge Bottle: 3/11 @ 1.034 (1.8-1.9 volumes)

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