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Old 04-26-2006, 07:48 PM   #11
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Quote:
Originally Posted by Brewpastor
OK, in 3 1/2 years I will turn 50.
At first I was thinking Oh my Brewpastor is getting old. Then it donned on me... I will be 50 in 2 years 7 months.
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Old 04-26-2006, 07:52 PM   #12
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I use secondaries. :p
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Quote:
Originally Posted by RichBrewer
At first I was thinking Oh my Brewpastor is getting old. Then it donned on me... I will be 50 in 2 years 7 months.
then that means you are WAY behind on brewing your birthday stout.

-walker
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Old 04-26-2006, 07:52 PM   #13
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Originally Posted by Brewpastor
Actually, I don't think I need 20 gallons of this stuff. So if I cut the recipe to 10 gallons and add another 1.25#, I'll have a 50#er for my 50th.
Brilliant! Maybe make that 1.25lbs Special B
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Old 04-26-2006, 07:58 PM   #14
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Quote:
Originally Posted by Walker-san
then that means you are WAY behind on brewing your birthday stout.

-walker
hmmmmmmmm.... Now you've got me thinking....
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Old 04-26-2006, 07:59 PM   #15
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Revised Recipe - and still changing!

Added Special B, and Saaz hops for flavor and aroma. 50# grain bill!

18,252.5 Nights
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 50.00
Anticipated OG: 1.11542 Plato: 27.080
Anticipated SRM: 52.8
Anticipated IBU: 70.9
Brewhouse Efficiency: 63 %
Wort Boil Time: 180 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
30.0 15.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
30.0 15.00 lbs. Pilsener Germany 1.03800 2
25.0 12.50 lbs. Munich Malt Germany 1.03700 8
5.0 2.50 lbs. Roasted Rye France 1.03000 95
4.0 2.00 lbs. Chocolate Malt Belgium 1.03000 500
3.0 1.50 lbs. Crystal 150L Great Britain 1.03300 150
3.0 1.50 lbs. Special B Malt Belgian 1.03000 120
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Columbus Pellet 15.00 69.6 60 min.
1.00 oz. Czech Saaz Pellet 3.50 1.3 10 min.

Yeast
-----
WYeast 1388 Belgian Strong Ale

Mash Schedule
-------------
Mash Name: Single Decoction
Total Grain Lbs: 50.00
Total Water Qts: 55.77 - Before Additional Infusions
Total Water Gal: 13.94 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Low Mash 60 40 146 146 Infuse 159 55.77 1.12
High Mash 20 30 156 156 Decoc 202 12.60 1.50 (Decoc Thickness)
Mash Out 5 30 176 176 Direct --- ------- ----

Total Water Qts: 55.77 - After Additional Infusions
Total Water Gal: 13.94 - After Additional Infusions
Total Mash Volume Gal: 17.94 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

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Old 04-26-2006, 08:05 PM   #16
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Quote:
Originally Posted by Brewpastor
Revised Recipe - and still changing!

Added Special B, and Saaz hops for flavor and aroma. 50# grain bill!
Now that is sounding good!
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Old 04-26-2006, 09:39 PM   #17
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yeah its really gonna be a comp[lex one, never even heard of an imperial stout with belgian yeast, definitely one to lay down for a few years and see what happens. i like the additions.

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Old 04-26-2006, 10:28 PM   #18
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I need to drop the IBUs down to 50. I think at the current level they will be too much in charge. (see my latest rant "Stupid Hops - Remind Me of Glade Plug-Ins")

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Old 04-26-2006, 10:46 PM   #19
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Listen to this:

http://www.thebrewingnetwork.com/arc...ubaction=&id=&

The Jamil Show, topic, Russian Imperial Stout. I could try rehashing all the info for you, but instead just give it a listen. It's one hour long.

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Old 04-26-2006, 11:27 PM   #20
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...............................i'm sorry i got stuck on cheesefood's avatar

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