Double O Buzzin' High Mash

All Grain Recipe

Submitted By: atlref (Shared)
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Brewer: Rainy Day Brewery
Batch Size: 11.50 galStyle: Imperial Stout (20C)
Boil Size: 15.88 galStyle Guide: BJCP 2015
Color: 66.9 SRMEquipment: Blichman 20 Gallon RIMS Rev 3 - 78%
Bitterness: 78.7 IBUsBoil Time: 90 min
Est OG: 1.117 (27.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.041 SG (10.3° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
21.82 gal MY WATER PROFILE COBB COUNTY Water 1
20.14 g Baking Soda (Mash 60 min) Misc 2
2.30 Accumash (Mash 60 min) Misc 3
2.00 Campden Tablets (Mash 60 min) Misc 4
2 lbs Rice Hulls (0.0 SRM) Adjunct 5
18 lbs 12.00 oz Maris Otter Malt (Muntons)-Inventory (2.3 SRM) Grain 6
5 lbs Oats, Golden Naked INV (9.1 SRM) Grain 7
4 lbs 4.00 oz Wheat Malt - White (Rahr) Invy (3.5 SRM) Grain 8
4 lbs Heritage Malt - Inventory (6.8 SRM) Grain 9
3 lbs Oats, Flaked - inv (1.0 SRM) Grain 10
2 lbs 8.00 oz Roasted Barley ( Muntons)- Inv. (525.0 SRM) Grain 11
2 lbs Aromatic Malt - Inv. (19.0 SRM) Grain 12
2 lbs Black Barley (Briess)-Inventory (500.0 SRM) Grain 13
2 lbs Pale Chocolate Malt -inv (220.0 SRM) Grain 14
1 lbs Special B Dingmans - Inv (147.0 SRM) Grain 15
1.28 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 16
0.96 g Calcium Chloride (Sparge 60 min) Misc 17
0.96 mg Magnesium Chloride (Sparge 0 min) Misc 18
0.87 ml Lactic Acid (Sparge 60 min) Misc 19
0.06 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 20
2.00 oz Magnum [11.6%] - Boil 60 min Hops 21
2.00 oz Warrior [16.3%] - Boil 60 min Hops 22
3.10 g Epsom Salt (MgSO4) (Boil 60 min) Misc 23
2.32 g Calcium Chloride (Boil 60 min) Misc 24
0.15 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 25
2.00 Whirlfloc Tablet (Boil 15 min) Misc 26
2.00 oz Warrior [16.3%] - Boil 10 min Hops 27
3 lbs 8.00 oz Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 28
2.32 mg Magnesium Chloride (Boil 0 min) Misc 29
2 pkgs Irish Ale (Wyeast Labs #1084) Yeast 30

Notes

This is intended to be blended with Irish buzz ageing in whiskey barrel. Made for Atlanta Cask Ale Festival Final grvity off by a lot. Thoughts- GNO ground too large. Wheat ground with regular malt needs to be seperate. Had good temps thruought mash did not stick hit PH numbers Needed to boil off more had larger final volume than expected. tried to start mash at 70f then drop to 67 got to 70 then set for 67 but mash was super active and got up to 72. dropped 50 point in 24 hrs. then stalled did super cosld crash to get down to 67f then held for 3 days gravity stayed at 1.039 per tilt when started to ramp temp to 72 started to drop again 1 week later taking milwakee reading to see how comp to tild Finised 1.045 per hydromter and 15.3 brix per milwakkee only 50% attenuation

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