Erik's Imperial Stout #1
All Grain Recipe
Submitted By: Bige2448 (Shared)
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Brewer: Erik | |
Batch Size: 3.75 gal | Style: Imperial Stout (20C) |
Boil Size: 5.42 gal | Style Guide: BJCP 2021 |
Color: 45.0 SRM | Equipment: 001 Edelmetall 8G for Small Batch size |
Bitterness: 69.7 IBUs | Boil Time: 60 min |
Est OG: 1.081 (19.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 9.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.62 gal |
Distilled Water |
Water |
1 |
4.30 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
3.10 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
2.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
5 |
1.80 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
6 |
0.35 g |
Salt (Mash 60 min) |
Misc |
7 |
8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
5 lbs 8.00 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
9 |
3 lbs |
(de) CHÂTEAU PALE ALE (4.0 SRM) |
Grain |
10 |
12.00 oz |
Bittersweet Chocolate (Epiphany) Dutch Cocoa/Sorghum/Brownie Crust (385.0 SRM) |
Grain |
11 |
10.96 oz |
Rye, Flaked (2.0 SRM) |
Grain |
12 |
10.00 oz |
Epiphany Munich Dark Malt (10.5 SRM) |
Grain |
13 |
6.00 oz |
Caramalt Malt - 35L (Bairds) - Toffee flavour (35.0 SRM) |
Grain |
14 |
6.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
15 |
6.00 oz |
Pale Chocolate Malt (Crisp) (225.0 SRM) |
Grain |
16 |
8.00 oz |
Candi Syrup, D-240 - hints of dark raisin, extra dark stone fruit [Boil] (240.0 SRM) |
Extract |
17 |
1.00 oz |
Galaxy [15.9%] - Boil 60 min |
Hops |
18 |
8.00 oz |
Piloncillo Sugar [Boil for 50 min] [Boil] (50.0 SRM) |
Sugar |
19 |
1.00 |
Whirlfloc Tablet (Boil 5 min) |
Misc |
20 |
0.75 oz |
Willamette [5.7%] - Boil 5 min |
Hops |
21 |
1.00 |
Yeast Nutrient (Boil 5 min) |
Misc |
22 |
3.75 oz |
Fr. Oak Staves Med. Toast soaked Rye Bourbon/ fermented 6 weeks then bottled (Primary 0 min) |
Misc |
23 |
2.0 pkgs |
House Ale (Dry Yeast) (Escarpment Labs #) |
Yeast |
24 |
Notes
Brew Day 09/25/2023
Started with 6 1/2 gallons of water plus added 1 gallon for batch sparge plus added 1 ML Lactic acid to sparge water
Doughed in @ 114 degrees
Recirculated with pump numerous times to get better effeciency
Mash PH 5.3
Pre-boil gravity 1.059
Had about 2 gallons in mash tun left when transfered to boil kettle
OG 1.078
2 Liters of oxygen to wort for 30 seconds
Pitched 2 packs of Escarpent Labs House Ale Dry Yeast
Set fermentation temp controller @ 70 degrees
Airlock activity started around 6 hours after pitching @ 6:30 pm
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09/27/23
Added 3 1/2 ounces of French Oak Staves soaked in Rye Bourbon Whiskey into fermenter as fermentation was slowing
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0929/2023
Collected 19 ounces did gravity reading 1.020
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10/04/2023
Removed 36 ounces gravity reading 1.018
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10/13/2023
Gravity reading 1.018 removed 4 ounces
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10/25/2023
Gravity reading 1.018 removed 3 ounces
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11/03/2023
Bottling Day
FG 1.018
7.88 % ABV
Apparent attenuation 76 %
4.58 Plato
Used 2 1/2 oz. corn sugar to carbonate
Bottled 35
This Recipe Has Not Been Rated