GRiST Barrel Program Beer #1 (Imperial Stout)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (20C)
Boil Size: 8.34 galStyle Guide: BJCP 2021
Color: 48.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 61.0 IBUsBoil Time: 90 min
Est OG: 1.090 (21.7° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.024 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 8.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.36 gal Rockville, MD Water 1
0.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.39 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
3.94 g Calcium Chloride (Mash 60 min) Misc 4
12 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 5
3 lbs Oats, Flaked (1.0 SRM) Grain 6
12.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 7
12.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8
12.00 oz Chocolate Malt (450.0 SRM) Grain 9
4.00 oz Carafa III (525.0 SRM) Grain 10
0.22 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 11
2.14 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 12
3.52 g Calcium Chloride (Sparge 60 min) Misc 13
8.00 oz Maltodextrin [Boil] (3.0 SRM) Sugar 14
8.00 oz Brown Sugar, Dark [Boil] (50.0 SRM) Sugar 15
1.32 oz Nugget [15.9%] - Boil 80 min Hops 16
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 17

Notes

6/6/2022 Mash temp of 153.5°F. Forgot to add 1 gal. Reheated and added after 35 min into mash. Sparge in 3 steps instead of 4. 1.63 gal per batch. 0.07 g gypsum, 0.7 g epsom salt, and 1.17 g CaCl2 per batch. Had to boil for about 20 extra minutes. Added about 3 pints extra sparge water. 1.090. About 5.5 gallons. Pitched yeast. Temp is 70°F. SP is 68°F. 6/19: racked into sanitized keg to hold until putting into barrel. 1.027.

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