I will be brewing my 6th AG this weekend and I think I have got the mashing and sparging down pretty well. I have just not done such a big beer before. Here is the recipe I will be doing, pretty much the Stone RIS clone from BYO:
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Stone Russion Imperial Stout
Brewer: Matt
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.101 SG
Estimated Color: 53.2 SRM
Estimated IBU: 90.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.01 %
2.00 lb Amber Malt (50.0 SRM) Grain 10.13 %
1.25 lb Roasted Barley (500.0 SRM) Grain 6.33 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.53 %
1.00 oz Magnum [14.00 %] (90 min) (First Wort HopHops 38.4 IBU
1.50 oz Magnum [14.00 %] (90 min) Hops 52.4 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 19.75 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 24.69 qt of water at 161.4 F 150.0 F
I didn't have Warrior hops, so I am subing Magnum and I think I will do a ounce FWH and 1.5 when the boil starts for the heck of it.
My main concern is if I should anticipate hitting the same rough efficiency as I have with lower gravity beers (from 1.053 - 1.078) has been my range.
Also, I don't know why the article suggests using WLP002, but I am still using it because this has been planned for a while and it is on the stir plate working away right now.
As you see above the yeast won't get the FG down that low even with a 3000ml starter.
Can I pitch some fresh yeast when fermentation begins to slow to see if the gravity will go lower with this beer?
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Stone Russion Imperial Stout
Brewer: Matt
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.33 gal
Estimated OG: 1.101 SG
Estimated Color: 53.2 SRM
Estimated IBU: 90.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.01 %
2.00 lb Amber Malt (50.0 SRM) Grain 10.13 %
1.25 lb Roasted Barley (500.0 SRM) Grain 6.33 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.53 %
1.00 oz Magnum [14.00 %] (90 min) (First Wort HopHops 38.4 IBU
1.50 oz Magnum [14.00 %] (90 min) Hops 52.4 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter Yeast-Ale
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 19.75 lb
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 24.69 qt of water at 161.4 F 150.0 F
I didn't have Warrior hops, so I am subing Magnum and I think I will do a ounce FWH and 1.5 when the boil starts for the heck of it.
My main concern is if I should anticipate hitting the same rough efficiency as I have with lower gravity beers (from 1.053 - 1.078) has been my range.
Also, I don't know why the article suggests using WLP002, but I am still using it because this has been planned for a while and it is on the stir plate working away right now.
As you see above the yeast won't get the FG down that low even with a 3000ml starter.
Can I pitch some fresh yeast when fermentation begins to slow to see if the gravity will go lower with this beer?