Whisky Barrel Project C 50L

All Grain Recipe

Submitted By: DJR (Shared)
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Brewer: WSB
Batch Size: 13.21 galStyle: Imperial Stout (20C)
Boil Size: 14.26 galStyle Guide: BJCP 2015
Color: 69.1 SRMEquipment: 3V - SS Mashtun - 42L
Bitterness: 67.7 IBUsBoil Time: 60 min
Est OG: 1.103 (24.3° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.029 SG (7.3° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.49 gal Orchard Hills Water 1
4.31 g Baking Soda (Mash 60 min) Misc 2
3.95 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.66 g Chalk (Mash 60 min) Misc 4
1.44 g Calcium Chloride (Mash 60 min) Misc 5
0.20 g Salt (Mash 60 min) Misc 6
38 lbs 15.47 oz Bairds Maris Otter Pale Ale (3.0 SRM) Grain 7
3 lbs 0.39 oz Gladfield Biscuit Malt (30.5 SRM) Grain 8
2 lbs 10.40 oz Gladfield Light Chocolate Malt (456.9 SRM) Grain 9
1 lbs 12.72 oz Gladfield Dark Crystal Malt (96.4 SRM) Grain 10
1 lbs 5.89 oz Gladfield Roast Barley (736.0 SRM) Grain 11
1 lbs 5.16 oz Gladfield Eclipse Wheat (710.7 SRM) Grain 12
4.39 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 13
3.14 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 14
1.69 oz East Kent Goldings (EKG) [5.0%] - Boil 20 min Hops 15
1.00 Whirlfloc Tablet (Boil 15 min) Misc 16
13.33 g Calcium Carbonate (Primary 0 min) Misc 17
5.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 18

Notes

Aerate before yeast pitch and again at between 12-18 hours after pitching for yeast health. May need yeast nutrient.

This Recipe Has Not Been Rated

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