Thanksgiving Stout 2018 
All Grain Recipe
Submitted By: Jploium0215 (Shared)
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| Batch Size: 11.50 gal | Style: Imperial Stout (20C) |
| Boil Size: 16.02 gal | Style Guide: BJCP 2015 |
| Color: 47.6 SRM | Equipment: 10 Gallon Equipment |
| Bitterness: 67.7 IBUs | Boil Time: 45 min |
| Est OG: 1.110 (26.0° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.022 SG (5.6° P) | Fermentation: My Aging Profile |
| ABV: 12.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.50 g |
Baking Soda (Mash 60 min) |
Misc |
1 |
| 7.50 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 7.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.00 tsp |
Brewtan-B (Mash 0 min) |
Misc |
4 |
| 1.00 items |
Campden Tablet (Crushed) (Mash 60 min) |
Misc |
5 |
| 20 lbs |
Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) |
Grain |
6 |
| 15 lbs |
Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) |
Grain |
7 |
| 3 lbs |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
8 |
| 2 lbs |
Oats, Golden Naked®™ (Simpsons) (9.1 SRM) |
Grain |
9 |
| 2 lbs |
Special B Malt (Castle Malting) (180.0 SRM) |
Grain |
10 |
| 1 lbs |
Caramel/Crystal Malt - 65L (Bairds) (65.0 SRM) |
Grain |
11 |
| 1 lbs |
Kiln Coffee Malt (Franco-Belges) (165.0 SRM) |
Grain |
12 |
| 1 lbs |
Pale Chocolate Malt (225.0 SRM) |
Grain |
13 |
| 8.00 oz |
Black Barley (Briess) (500.0 SRM) |
Grain |
14 |
| 4.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
15 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
16 |
| 0.50 items |
Campden Tablet (Crushed) (Sparge 60 min) |
Misc |
17 |
| 4.00 oz |
Warrior [12.0%] - Boil 45 min |
Hops |
18 |
| 1.00 oz |
Cryo - Simcoe [23.0%] - Boil 45 min |
Hops |
19 |
| 5 lbs |
DME Pilsen Light (Briess) [Boil for 20 min] [Boil] (2.0 SRM) |
Dry Extract |
20 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
21 |
| 2.00 oz |
Willamette [4.0%] - Boil 15 min |
Hops |
22 |
| 1.00 tsp |
Wyeast Yeast Nutrient (Boil 15 min) |
Misc |
23 |
| 8.00 oz |
Cacao Nibs (Boil 5 min) |
Misc |
24 |
| 1.00 oz |
Licorice Root (Boil 5 min) |
Misc |
25 |
| 1 lbs 8.00 oz |
Brown Sugar, Dark [Boil for 5 min] [Boil] (50.0 SRM) |
Sugar |
26 |
| 1.0 pkgs |
Darkness (Imperial Yeast #A10) |
Yeast |
27 |
| 2.00 oz |
American Oak Cubes - Rum Soaked (Secondary 30 weeks) |
Misc |
28 |
| 2.00 oz |
American Oak Staves - Bourbon Soaked (Secondary 30 weeks) |
Misc |
29 |
Notes
11/22 Transferred 15 gallons 166f water to mash tun, then added minerals, brewtan and campden tablet. Mash came to 153f for 5 mintues, recirulated for 10 more to drop to 150f. Added enzyme with 30 minutes left in mash. Mashed for 45 minutes total, then began slow sparge. Sparge water had 1.5ml lactic acid and minerals added, 168f temperature. Preboil OG 1.080. Boiled 45 minutes and added ingredients per recipe. Cacao nibs and licorice root were added in large grain steeping bag. Whirlpooled 10 minutes through CFC and pump, then chilled to 62-64f and transferred to SS brewbuckets. Postboil OG of 1.110 measured on hydrometer. Oxygenated for 1.5 minutes at 1LpM and pitched 500ml of 3 day old Darkness yeast slurry into each fermenter. Yeast pitched at 63F.
11/23 Oxyenaterd for 30 seconds at 1LpM approximately 10 hours into fermentation. Both beers has large krausen by second oxygenation, temperature was 64f on both fermenters. Added 4oz oak staves to 375ml second-use rye whiskey. Added 2oz Oak cubes to 1 cup spiced rum. This Recipe Has Not Been Rated
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