Nyctophobia
All Grain Recipe
Submitted By: cnikkel13 (Shared)
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Brewer: Clint Nikkel | |
Batch Size: 5.75 gal | Style: Imperial Stout (13F) |
Boil Size: 9.54 gal | Style Guide: BJCP 2008 |
Color: 59.1 SRM | Equipment: 5 Cent Brewery 2.0 |
Bitterness: 60.4 IBUs | Boil 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 volumesThis Recipe Has Not Been Rated