Brewpastor
Beer, not rocket chemistry
OK, in 3 1/2 years I will turn 50. I am sure I will need a beer that day, so why not a great big, strong beer to erase what little mind I will have left anyway? Something very dark for the event I believe. Something I can brew and lay down until then, so it can mellow out and make up for my rough edges.
So here is my recipe. I haven't thought this through too far - that is where you all come in - it is designed to be strong and complex. It is meant to be aged for 3 years in the bottle. The efficiency rating has been dropped in anticipation of the loss of extract in this large a brew. Also a 3 hour boil is scheduled.
18,250 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): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 97.50
Anticipated OG: 1.11310 Plato: 26.587
Anticipated SRM: 49.9
Anticipated IBU: 70.2
Brewhouse Efficiency: 63 %
Wort Boil Time: 180 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 Gal
Pre-Boil Gravity: 1.09614 SG 22.91 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
25.6 25.00 lbs. Munich Malt Germany 1.03700 8
30.8 30.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
30.8 30.00 lbs. Pilsener Germany 1.03800 2
5.1 5.00 lbs. Roasted Rye France 1.03000 95
4.1 4.00 lbs. Chocolate Malt Belgium 1.03000 500
3.6 3.50 lbs. Crystal 150L Great Britain 1.03300 150
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 oz. Columbus Pellet 15.00 70.2 60 min.
Yeast
-----
WYeast 1388 Belgian Strong Ale
Mash Schedule
-------------
Mash Name: Single Decoction
Total Grain Lbs: 97.50
Total Water Qts: 128.52 - Before Additional Infusions
Total Water Gal: 32.13 - 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 157 128.52 1.32
High Mash 20 30 156 156 Decoc 202 28.37 1.50 (Decoc Thickness)
Mash Out 5 30 176 176 Direct --- ------- ----
Total Water Qts: 128.52 - After Additional Infusions
Total Water Gal: 32.13 - After Additional Infusions
Total Mash Volume Gal: 39.93 - 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.
Bring on the comments and suggestions!
So here is my recipe. I haven't thought this through too far - that is where you all come in - it is designed to be strong and complex. It is meant to be aged for 3 years in the bottle. The efficiency rating has been dropped in anticipation of the loss of extract in this large a brew. Also a 3 hour boil is scheduled.
18,250 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): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 97.50
Anticipated OG: 1.11310 Plato: 26.587
Anticipated SRM: 49.9
Anticipated IBU: 70.2
Brewhouse Efficiency: 63 %
Wort Boil Time: 180 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 Gal
Pre-Boil Gravity: 1.09614 SG 22.91 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
25.6 25.00 lbs. Munich Malt Germany 1.03700 8
30.8 30.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
30.8 30.00 lbs. Pilsener Germany 1.03800 2
5.1 5.00 lbs. Roasted Rye France 1.03000 95
4.1 4.00 lbs. Chocolate Malt Belgium 1.03000 500
3.6 3.50 lbs. Crystal 150L Great Britain 1.03300 150
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 oz. Columbus Pellet 15.00 70.2 60 min.
Yeast
-----
WYeast 1388 Belgian Strong Ale
Mash Schedule
-------------
Mash Name: Single Decoction
Total Grain Lbs: 97.50
Total Water Qts: 128.52 - Before Additional Infusions
Total Water Gal: 32.13 - 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 157 128.52 1.32
High Mash 20 30 156 156 Decoc 202 28.37 1.50 (Decoc Thickness)
Mash Out 5 30 176 176 Direct --- ------- ----
Total Water Qts: 128.52 - After Additional Infusions
Total Water Gal: 32.13 - After Additional Infusions
Total Mash Volume Gal: 39.93 - 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.
Bring on the comments and suggestions!