Erik's Imperial Stout #1

All Grain Recipe

Submitted By: Bige2448 (Shared)
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Brewer: Erik
Batch Size: 3.75 galStyle: Imperial Stout (20C)
Boil Size: 5.42 galStyle Guide: BJCP 2021
Color: 45.0 SRMEquipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 69.7 IBUsBoil 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 ------------------------------------------------------------------------------------------------------------------------------------- 09/27/23 Added 3 1/2 ounces of French Oak Staves soaked in Rye Bourbon Whiskey into fermenter as fermentation was slowing ------------------------------------------------------------------------------------------------------------------------------------- 0929/2023 Collected 19 ounces did gravity reading 1.020 ------------------------------------------------------------------------------------------------------------------------------------- 10/04/2023 Removed 36 ounces gravity reading 1.018 ------------------------------------------------------------------------------------------------------------------------------------- 10/13/2023 Gravity reading 1.018 removed 4 ounces ------------------------------------------------------------------------------------------------------------------------------------- 10/25/2023 Gravity reading 1.018 removed 3 ounces ------------------------------------------------------------------------------------------------------------------------------------- 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

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