So I believe I've added my final additions this morning, my fermentation is slowing down and if I get this finished it'll be 19.4%. I used a brew in the bag profile and split my 2, 10 gallon coolers to hold over 20 lbs of grain each. I ran the first runnings off in to the boil. 1/8 tsp of nutrients were added at every sugar feeding. The left over grains were cold sparged and now have a 6 gal tart of darkness going (clonish). I'll play around with the extra 2 gallons from this recipe. Now to let it age then oak it.
A few thoughts for next time
-Lower mash temps possibly? Although the 1.044 isn't bad, it would give me a little wiggle room if the yeast stalls out.
- Lots of head space, this thing tried to crawl out of the fermentor.
-start early with the yeast nutrients (Possibly treat it like a mead with the additions) 1/8 tsp of nutrients were added at every feeding
Recipe: Everest (Black T)
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 9.40 gal
Post Boil Volume: 6.74 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.90 gal
Estimated OG: 1.183 SG
Estimated Color: 87.0 SRM
Estimated IBU: 42.7 IBUs
Brewhouse Efficiency: 44.50 %
Est Mash Efficiency: 47.3 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
21 lbs 7.4 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 42.7 %
4 lbs 8.3 oz Oats, Flaked (Briess) (1.4 SRM) Grain 2 9.0 %
4 lbs 7.4 oz Munich Dark 30L (Gambrinus) (35.0 SRM)Grain 3 8.9 %
2 lbs 10.9 oz Chocolate Malt (350.0 SRM) Grain 4 5.3 %
2 lbs 9.3 oz Roasted Barley (300.0 SRM) Grain 5 5.1 %
1 lbs 14.4 oz Peated Malt (Simpsons) (2.5 SRM) Grain 6 3.8 %
1 lbs 6.4 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 7 2.8 %
14.4 oz Special B Malt (180.0 SRM) Grain 8 1.8 %
5.1 oz Black (Patent) Malt (500.0 SRM) Grain 9 0.6 %
4 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 10 8.0 %
1.20 oz Magnum [11.00 %] - Boil 90.0 min Hop 11 42.7 IBUs
2.0 pkg Tennessee Whisky Yeast (White Labs #WLP0 Yeast 12 -
1.0 pkg Super High Gravity Ale (White Labs #WLP0 Yeast 13 -
6 lbs 1.1 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 14 12.1 %
1.20 oz Oak Cubes (Secondary 12.0 weeks) Flavor 15 -
Mash Schedule: BIAB/No Sparge, Medium Body
Total Grain Weight: 50 lbs 4.7 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 15.23 gal of water at 164.4 F 153.0 F 75 min
Notes:
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Black T attempt,
M1 154* M2 152
1.074 pre boil, 2 hour boil
1.110 end of boil, 4 lbs of dme Added
1.136 at pitching with 6.5 gal. Oxygenated at pitching and 12 hour later
11/9 lost 1/2 gal to blow off
11/12 krausen has fallen gravity of 1.052 @69* currently 11.2%, 3L of 099 cold crashing. Added .76 of Dextrose and a 1/2 tsp of yeast nutrients. .75 dextrose in the evening. (OG now 1.148)
11/15 Fg of 1.040 added wlp099 (3L starter decanted) and.76 of dextrose in the morning. .76 dextrose added in the PM (OG now 1.161)brew belt added to keep temps from stalling out the yeast
11/16 .76 of dextrose added in Am. (OG now 1.167) .76 of dextrose in PM
11/17 .76 in the AM
11/18 FG of 1.044 .76 in the AM (OG now 1.183) almost 7 gallons now
3 gal Mineral Additions
G 2.38
Eps 0.79
B.S. 3.97
Cal Chl. 1.83
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