BCS

Partial Mash Recipe

Submitted By: derease1011 (Shared)
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Brewer: Dave
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 71.5 SRMEquipment: Lewis Ave Brewery
Bitterness: 47.7 IBUsBoil Time: 60 min
Est OG: 1.113 (26.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.027 SG (6.7° P)Fermentation: Ale, Two Stage
ABV: 11.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 5.21 oz Chocolate Malt (350.0 SRM) Grain 1
1 lbs 1.68 oz Carafa III (525.0 SRM) Grain 2
14.14 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
14.14 oz Roasted Barley (300.0 SRM) Grain 4
11 lbs 10.68 oz Pale Liquid Extract (8.0 SRM) Extract 5
2 lbs 14.67 oz Pale Liquid Extract (8.0 SRM) Extract 6
1.79 oz Brewer's Gold [8.5%] - Boil 60 min Hops 7
1.79 oz Willamette [5.5%] - Boil 10 min Hops 8
0.90 oz Willamette [5.5%] - Boil 2 min Hops 9
3.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
1.0 pkgs Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) Yeast 11

Taste Notes

the 3.3 lbs of extract is Munich liquid extract Lalvin yeast is added to secondary Soak wood chips in Kentucky Bourbon 6-8 oz. soak for 10 days and add to carboy 7 days after secondary started and let sit for 4 weeks. Add champagne yeast to beer before bottling or kegging start with 7 gallons

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