Rottnme
Well-Known Member
I'm planning my first all grain imperial can I get your thoughts.
Batch Size: 5.25 gal
Boil Size: 6.43 gal
Boil Time: 60 min
Ingredients
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.43 %
2.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9.52 %
2.00 lb Munich 20L (Briess) (20.0 SRM) Grain 9.52 %
1.00 lb Chocolate (Briess) (350.0 SRM) Grain 4.76 %
1.00 lb Roasted Barley (Briess) (300.0 SRM) Grain 4.76 %
3.00 oz Northern Brewer [8.50 %] (60 min) Hops 61.6 IBU
2.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 12.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.4 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Est Original Gravity: 1.103 SG
Est Final Gravity: 1.024
Estimated Alcohol by Vol: 10.43 %
Bitterness: 82.4
Est Color: 35.4 SRM
I'm figuring 70% efficiency on this though I have been running between 75-78% and I'm going to try to get yeast from my local microbrewery for this and plan on adding some yeast nutrient just in case. I also thought I'd ferment at around 65F andplan on a long secondary of 8-12 weeks for a start on bulk aging prior to bottling.
Any thoughts are appreciated, thanks.
Batch Size: 5.25 gal
Boil Size: 6.43 gal
Boil Time: 60 min
Ingredients
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.43 %
2.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9.52 %
2.00 lb Munich 20L (Briess) (20.0 SRM) Grain 9.52 %
1.00 lb Chocolate (Briess) (350.0 SRM) Grain 4.76 %
1.00 lb Roasted Barley (Briess) (300.0 SRM) Grain 4.76 %
3.00 oz Northern Brewer [8.50 %] (60 min) Hops 61.6 IBU
2.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 12.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.4 IBU
1.00 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Est Original Gravity: 1.103 SG
Est Final Gravity: 1.024
Estimated Alcohol by Vol: 10.43 %
Bitterness: 82.4
Est Color: 35.4 SRM
I'm figuring 70% efficiency on this though I have been running between 75-78% and I'm going to try to get yeast from my local microbrewery for this and plan on adding some yeast nutrient just in case. I also thought I'd ferment at around 65F andplan on a long secondary of 8-12 weeks for a start on bulk aging prior to bottling.
Any thoughts are appreciated, thanks.