Imperial Stout 2015 (2)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Brewer: BK
Batch Size: 12.00 galStyle: Imperial Stout (13F)
Boil Size: 17.56 galStyle Guide: BJCP 2008
Color: 53.3 SRMEquipment: BKs 30 gal brewery- 1.090- 1.100- 60% Efficiency
Bitterness: 110.3 IBUsBoil Time: 90 min
Est OG: 1.101 (24.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 10.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 g Calcium Chloride (Mash 60 min) Misc 1
20.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
40 lbs 2-Row Malt (Rahr) (2.0 SRM) Grain 3
8 lbs Vienna Malt (3.5 SRM) Grain 4
2 lbs 8.00 oz Chocolate Malt (425.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs 12.00 oz Caramel/Crystal Malt - 50-60 (55.0 SRM) Grain 7
1 lbs 4.00 oz Blackprinz (500.0 SRM) Grain 8
1 lbs Caraaroma (Weyermann) (178.0 SRM) Grain 9
1 lbs Roasted Barley (Bairds) (500.0 SRM) Grain 10
1 lbs Barley, Flaked (1.7 SRM) Grain 11
4.00 oz Bravo [15.5%] - Boil 60 min Hops 12
4.00 oz Northern Brewer [9.6%] - Boil 15 min Hops 13
4.0 pkgs California Ale (White Labs #WLP001) Yeast 14

Notes

For 26 gal Concord water added: Gypsum: 20g Calcium Cloride: 20g 1/29/17-Added 2 ml 85% phosphoric to the sparge water. 2/2/17- 1.074. Pitched additional yeast slurry after oxygenating it for 5 min. Bumped temp to 68. Seems to be doing better after 12 hours. PH 4.75. 2/3/17-1.046 2/4/17-1.038

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