Nyctophobia

All Grain Recipe

Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel
Batch Size: 5.75 galStyle: Imperial Stout (13F)
Boil Size: 9.54 galStyle Guide: BJCP 2008
Color: 59.1 SRMEquipment: 5 Cent Brewery 2.0
Bitterness: 60.4 IBUsBoil Time: 120 min
Est OG: 1.132 (30.7° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.060 SG (14.7° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs 2.00 oz Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs 4.00 oz Roasted Barley (300.0 SRM) Grain 5
14.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1.20 oz Millenium [14.2%] - Boil 60 min Hops 7
1.00 oz Millenium [14.2%] - Boil 45 min Hops 8
6 lbs Pale Liquid Extract [Boil for 15 min] [Boil] (8.0 SRM) Extract 9
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10

Notes

- Water Adjustments: Mash: 2.0 gal distilled / 5.75 gal filtered tap Sparge: 1.5 gal distilled / 4 filtered tap, 0.3 mL lactic, pH=5.7, minerals added post sparge - Overall Profile: Ca- 62ppm, Mg- 5ppm, Na- 31ppm, SO4- 56ppm, Cl- 46ppm, HCO3- 148ppm, calculated pH=5.38 - Brewed: 7/1, actual mash= 144F/154F , stirred after 45 min, pH=5.1 after 13 min - Pitched at 63F, 1 min of O2 prior to pitching - Fermentation: 65F, slowly ramped to 72F over a 10 days - Transfer: 7/16 @ 1.038, 3 oz Hungrian oak w/ 1 cup Cedar Ridge apple brandy - Sample: 9/13 @ 1.037 - Bottle: 10/14 @ 1.037, 1.9 volumes

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