mordantly
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- May 6, 2008
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here's my sheet from beersmith... the sparge seems screwy. shouldn't i do two sparges? beersmith won't let me set it up that way.
i have it set to equal sparge, use 0%, drain prior. i can't make it split the sparge. i'll just have to split it myself. as to boil off, my keggle doesn't really lose a whole lot... 1-1.5 gallons. i don't really want to add rice syrup or maltodextrine to it.
Russian Imperial Stout I
Brew Type: All Grain Date: 2/9/2010
Style: Imperial Stout Brewer: MoRdAnTlY [Mr. Wolf '91 - '10]
Batch Size: 10.00 gal Assistant Brewer: Mr. LuckyPaws
Boil Volume: 11.00 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Brewing Steps Check Time Step
1-2 Days Before Brewing Prepare Yeast Starter
Amount Item Type
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 1000 ml] Yeast-Ale
2/9/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 14.96 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
28 lbs Pale Malt, Maris Otter (3.0 SRM) Grain
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain
1 lbs Black (Patent) Malt (500.0 SRM) Grain
1 lbs Chocolate Malt (350.0 SRM) Grain
1 lbs Roasted Barley (300.0 SRM) Grain
2 min Mash Ingredients
Mash In: Add 10.23 gal of water at 171.4 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 2.37 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 2.37 gal of 168.0 F water.
-- Add water to achieve boil volume of 11.00 gal
-- Estimated Pre-boil Gravity is: 1.082 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
70 min 2.00 oz Williamette [5.50 %] (70 min) Hops
70 min 4.00 oz Galena [13.00 %] (70 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 10.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 1000 ml] Yeast-Ale
2/9/2010 Measure Original Gravity: ________ (Estimate: 1.091 SG)
2/9/2010 Measure Batch Volume: ________ (Estimate: 10.00 gal)
10 days Ferment in primary for 10 days at 68.0 F
2/19/2010 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 68.0 F
-- Add Ingredients to Secondary
Amount Item Type
0.50 oz Oak Chips (Secondary 14.0 days) Misc
3/5/2010 Measure Final Gravity: ________ (Estimate: 1.021 SG)
-- Keg beer at 40.0 F at a pressure of 11.2 PSI
4.0 Weeks Age for 4.0 Weeks at 70.0 F
4/2/2010 Sample and enjoy!
Taste Rating (50 possible points): 35.0
Russian Imperial Stout I
Imperial Stout
Type: All Grain
Date: 2/9/2010
Batch Size: 10.00 gal
Brewer: MoRdAnTlY [Mr. Wolf '91 - '10]
Boil Size: 11.00 gal Asst Brewer: Mr. LuckyPaws
Boil Time: 60 min Equipment: Keggle and Coleman Extreme 17.5G
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
28 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 84.85 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3.03 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3.03 %
1 lbs Roasted Barley (300.0 SRM) Grain 3.03 %
2.00 oz Williamette [5.50 %] (70 min) Hops 14.6 IBU
4.00 oz Galena [13.00 %] (70 min) Hops 69.1 IBU
0.50 oz Oak Chips (Secondary 14.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 1000 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.091 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 9.11 % Actual Alcohol by Vol: 0.00 %
Bitterness: 83.7 IBU Calories: 0 cal/pint
Est Color: 43.2 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 33.00 lb
Sparge Water: 4.73 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 65.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 10.23 gal of water at 171.4 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 70.0 F
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