kenb
Well-Known Member
have been a longtime lurker here and am looking for feedback. I am fairly new to brewing, having done 5 extract batches in the past few months, and am going all grain today.
I hope you can help me with 2 things.
1. Does my recipe look ok?
2. Is it ok to pour my wort after the boil/cooling down-into the carboy i just bottled from yesterday? For sanitation i imediately sealed it up. I left a little of the 6.5% abv alc on top of the yeast/trub to hopefully cut down on infection potential. has anyone done this before? And is it fairly safe to do this?
Winter Heatwave French Roast Imp Stout
Brew Type: All Grain Date: 3/3/2007
Style: Russian Imperial Stout Brewer: Ken
Batch Size: 5.25 gal
Boil Volume: 6.71 gal Boil Time: 60 min
Brewhouse Efficiency: 68.0 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Ingredients Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.5 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.6 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.6 %
1.00 lb Roasted Barley (300.0 SRM) Grain 5.6 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.8 %
0.33 lb Coffee-French Roast (3.0 SRM) Grain 1.9 %
1.00 oz Northern Brewer [8.50%] (60 min) Hops 22.4 IBU
1.00 oz Northern Brewer [8.50%] (40 min) Hops 19.6 IBU
1.00 oz Simcoe [13.00%] (10 min) Hops 12.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 oz Vanilla extract (Boil 0.0 min) Misc
0.50 oz Anise, Star (Boil 15.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.080 SG (1.075-1.100 SG) Measured
Estimated Final Gravity: 1.019 SG (1.018-1.034 SG)
Estimated Color: 54.2 SRM (30.0-45.0 SRM)
Bitterness: 54.4 IBU (50.0-95.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 8.0 % (8.0-13.0 %)
Actual Calories: 410 cal/pint
Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 17.83 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 170.0 F
Sparge Water: 3.53 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 22.28 qt of water at 169.5 F 154.0 F 60 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
I hope you can help me with 2 things.
1. Does my recipe look ok?
2. Is it ok to pour my wort after the boil/cooling down-into the carboy i just bottled from yesterday? For sanitation i imediately sealed it up. I left a little of the 6.5% abv alc on top of the yeast/trub to hopefully cut down on infection potential. has anyone done this before? And is it fairly safe to do this?
Winter Heatwave French Roast Imp Stout
Brew Type: All Grain Date: 3/3/2007
Style: Russian Imperial Stout Brewer: Ken
Batch Size: 5.25 gal
Boil Volume: 6.71 gal Boil Time: 60 min
Brewhouse Efficiency: 68.0 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Ingredients Amount Item Type % or IBU
14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.5 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.6 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.6 %
1.00 lb Roasted Barley (300.0 SRM) Grain 5.6 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.8 %
0.33 lb Coffee-French Roast (3.0 SRM) Grain 1.9 %
1.00 oz Northern Brewer [8.50%] (60 min) Hops 22.4 IBU
1.00 oz Northern Brewer [8.50%] (40 min) Hops 19.6 IBU
1.00 oz Simcoe [13.00%] (10 min) Hops 12.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 oz Vanilla extract (Boil 0.0 min) Misc
0.50 oz Anise, Star (Boil 15.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.080 SG (1.075-1.100 SG) Measured
Estimated Final Gravity: 1.019 SG (1.018-1.034 SG)
Estimated Color: 54.2 SRM (30.0-45.0 SRM)
Bitterness: 54.4 IBU (50.0-95.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 8.0 % (8.0-13.0 %)
Actual Calories: 410 cal/pint
Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 9.00 lb
Mash Grain Weight: 17.83 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 170.0 F
Sparge Water: 3.53 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 22.28 qt of water at 169.5 F 154.0 F 60 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).