Stand
Well-Known Member
I had a bunch of leftover ingredients, and I decided to clean house.
I kinda let the ingredients guide me to a style, and I ended up with an Imperial Stout.
The only thing left in my grain reserve is 4oz of Black Patent.
I made Belgian Candi Sugar awhile ago and I kept saying I was going to use it "next time". Well, this is next time GD it.
Any advice before I do something stupid?
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Love Kurtz
Brewer: Tony
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.81 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.095 SG
Estimated Color: 34.0 SRM
Estimated IBU: 73.2 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 83.7 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 2.1 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 37.7 %
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 36.9 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 6.2 %
8.0 oz Crystal 60, 2-Row, (Great Western) (60.0 Grain 4 3.1 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.5 %
4.0 oz Roasted Barley (Briess) (500.0 SRM) Grain 6 1.5 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.8 %
2 lbs Candi Sugar, Amber (75.0 SRM) Sugar 8 12.3 %
42.00 g Bravo 2012 [12.50 %] - Boil 60.0 min Hop 9 49.4 IBUs
30.00 g Citra [13.90 %] - Boil 20.0 min Hop 10 23.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
10.00 g Centennial [11.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
10.00 g Citra [13.90 %] - Boil 0.0 min Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 16 lbs 4.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.25 gal of water at 174.9 F 153.0 F 60 min
Mash Out Add 1.42 gal of water at 211.9 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (1.98gal, 1.98gal) of 168.0 F water
I kinda let the ingredients guide me to a style, and I ended up with an Imperial Stout.
The only thing left in my grain reserve is 4oz of Black Patent.
I made Belgian Candi Sugar awhile ago and I kept saying I was going to use it "next time". Well, this is next time GD it.
Any advice before I do something stupid?
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Love Kurtz
Brewer: Tony
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.81 gal
Post Boil Volume: 5.46 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.095 SG
Estimated Color: 34.0 SRM
Estimated IBU: 73.2 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 83.7 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6 lbs 2.1 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 37.7 %
6 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 36.9 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3 6.2 %
8.0 oz Crystal 60, 2-Row, (Great Western) (60.0 Grain 4 3.1 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.5 %
4.0 oz Roasted Barley (Briess) (500.0 SRM) Grain 6 1.5 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 7 0.8 %
2 lbs Candi Sugar, Amber (75.0 SRM) Sugar 8 12.3 %
42.00 g Bravo 2012 [12.50 %] - Boil 60.0 min Hop 9 49.4 IBUs
30.00 g Citra [13.90 %] - Boil 20.0 min Hop 10 23.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
10.00 g Centennial [11.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
10.00 g Citra [13.90 %] - Boil 0.0 min Hop 13 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 16 lbs 4.1 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 3.25 gal of water at 174.9 F 153.0 F 60 min
Mash Out Add 1.42 gal of water at 211.9 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (1.98gal, 1.98gal) of 168.0 F water
