R&R Rye Barrel Stout Holiday 2015 Holiday 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: Alex Kalaf | |
| Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 8.25 gal | Style Guide: BJCP 2008 |
| Color: 43.4 SRM | Equipment: Alex Kalaf |
| Bitterness: 80.9 IBUs | Boil Time: 90 min |
| Est OG: 1.095 (22.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.024 SG (6.2° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 2.10 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 18 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 1 lbs 4.00 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
4 |
| 8.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
5 |
| 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
6 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
7 |
| 8.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
8 |
| 6.00 oz |
De-Bittered Black Malt (Dingemans) (550.0 SRM) |
Grain |
9 |
| 6.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
10 |
| 1.50 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
11 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 45 min |
Hops |
12 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 30 min |
Hops |
13 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
14 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
15 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 5 min |
Hops |
16 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
17 |
| 0.50 tsp |
Gelatin (Secondary 5 hours) |
Misc |
18 |
Notes
Going to mash in the maris and flaked barley at 154 in 23.13qts drain tun into kettle with 5.32qts of strained cold steeped dark grain runoff.
Add strained dark grains to the drained tun then sparge with 15.03 qts of water
Under shot mash temp then boiled 1g of running then overshot mash
eventually got it settled at 154 after 15 mins
PH @ 15 mins 5.21
Mash gravity 23.6 brix
Added Cold steeped grains and runoff to the mash tun pre vorlauf
Vorlaufed until running were black and thick
Post dark grains was at 21.2 brix
Preboil Volume 8.5gal at 17.6 brix
FG stable at 1.024 on 10/31/15 racked over to a rinsed barrel after holding solution was in it for a long peroid of time added 2/3 cup of rittenhouse Rye then racked beer to barrel. Plan on letting it sit a month
Added an extra 1/3 cup Rittenhouse
Racked into a keg on 11/30/15This Recipe Has Not Been Rated
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