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Old 12-07-2008, 05:25 PM   #1
MTpilot
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Default All-Grain - Been While Awaitin' Imperial Stout

Recipe Type: All Grain

Been Awhile Awaitin'

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): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 18.85
Anticipated OG: 1.096 Plato: 22.89
Anticipated SRM: 40.0
Anticipated IBU: 96.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.082 SG 19.70 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 16.75 lbs. Simpson Golden Promise Scotland 1.038 3
3.2 0.60 lbs. Crystal 60L America 1.034 60
3.2 0.60 lbs. Crystal 150L Great Britain 1.033 150
3.2 0.60 lbs. Roasted Barley Great Britain 1.029 575
1.6 0.30 lbs. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.59 oz. Nugget Whole 13.80 24.2 First WH
0.54 oz. Summit Whole 18.70 30.1 First WH
0.75 oz. Nugget Pellet 11.80 32.2 60 min.
0.25 oz. Centennial Pellet 9.10 2.2 15 min.
0.80 oz. Northern Brewer Pellet 8.50 6.6 15 min.
0.50 oz. Yakima Goldings Pellet 4.20 1.3 5 min.

Yeast
-----

WYeast 1318 London Ale III (Slurry from Montana Brewing Co.)


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 18.85
Water Qts: 23.5 - Before Additional Infusions
Water Gal: 5.9 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 90
Mash-out Rest Temp : no mash-out
Sparge Temp : 180 Time: 60


Total Mash Volume Gal: 7.38 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
Brewing this today. I've had some oak cubes soaking in Dickel Whiskey that has been on top of my refrigerator for at least 8 months. I just haven't brewed a beer yet that I wanted to use them on. So today is the day. It's a pretty basic grain bill for a stout, and the hops I just threw together based on what I had in the freezer. The first wort summit and nuggets are fresh from this years harvest. Hop union sent us some samples so we could pick out what lot we wanted fro our contract this year.
__________________
Primary: Spurhund Zunge (Berliner Weisse), C&C for C's (gluten free Pale Ale)
Conditioning: Pomapfelwein, Oaked Imperial Stout
Drinking: Juniper Pale Ale, Baltic Black Porter, Single Malt IPA
Planning: ?

Last edited by MTpilot; 12-07-2008 at 05:32 PM.
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