BC RIS
Imperial Stout

 

Type: All Grain

 Date: 5/26/2008

Batch Size: 5.25 gal

 Brewer: Brad Nixon
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 46.90
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
14.00 lb Maris Otter - 2007 BC Group Buy (2.6 SRM) Grain 73.68 %
1.00 lb Roasted Barley (300.0 SRM) Grain 5.26 %
1.00 lb Special B Malt (180.0 SRM) Grain 5.26 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.63 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.63 %
1.00 oz Williamette [4.50 %] (90 min) (First Wort Hop) Hops 16.4 IBU
1.50 oz Galena [13.40 %] (60 min) Hops 62.1 IBU
1.00 oz Williamette [4.50 %] (10 min) Hops 5.0 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.20 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
2.00 lb Brown Sugar, Light (8.0 SRM) Sugar 10.53 %
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.072 SG

 Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.32 % Actual Alcohol by Vol: 8.76 %
Bitterness: 83.5 IBU Calories: 320 cal/pint
Est Color: 44.3 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 17.00 lb
Sparge Water: 0.88 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 33.17 qt of water at 161.7 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.0 oz Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 60.0 F Age for: 364.0 days
Storage Temperature: 52.0 F  
 

Notes

Created with BeerSmith