Mike Riddle's Tricentennial Stout

[johnnyc]

Here's my version of this stout, brewing it tomorrow.

Batch Size: 5.00 gal
Boil Size: 7.18 gal
Estimated OG: 1.100 SG
Estimated Color: 102.6 SRM
Estimated IBU: 101.3 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 65.88 %
2.25 lb Chocolate Malt (450.0 SRM) Grain 10.59 %
2.25 lb Roasted Barley (550.0 SRM) Grain 10.59 %
2.00 lb Wheat Malt, Ger (2.0 SRM) Grain 9.41 %
0.75 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.53 %
1.50 oz Goldings, East Kent [5.00 %] (Dry Hop 7 dHops -
2.00 oz Northern Brewer [8.50 %] (60 min) Hops 43.4 IBU
1.50 oz Northern Brewer [8.50 %] (30 min) Hops 25.0 IBU
2.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 12.7 IBU
1.50 oz Northern Brewer [8.50 %] (15 min) Hops 16.2 IBU
2.50 oz Goldings, East Kent [5.00 %] (3 min) Hops 4.0 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 6 Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 21.25 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 26.56 qt of water at 166.0 F 148.0 F


Notes:
------
Pitched on cake from porter.

 

[johnnyc]

Well I musta done something wrong. Beersmith said prep 10.3 gallons of water. Mash 1.25 qt/lb equals 26.5 quarts. My 10 gallon cooler barely held that and the grain. Called for a 4 gallon sparge. Problem is I got over 8 gallons in the boil pot. Even with a rolling boil I only got it down to 7 post boil. OG 1.090. Had to overflow into a 1 gallon carboy on top of my 6.5. Oh well, more beer I guess. Hopefully it will attenuate further with the lower og.

 

[dkphilly]

I'm just planning to brew this. Thanks for posting the info. It's over a year now, any good?

I batch sparge, too, and think I'll wait to pitch my bittering hops till I boil down to 7 gallons. Odd, though, in "Brewing Classic Styles" Riddle says his boil volume is 7.7 gallons. I wonder if the extra volume is to account for massive trub and dry hopping.

 

[johnnyc]

My friends and I really like it. Its thick that's for sure but I plan on making it again soon. Definitely boil for 90 and bring up the temp to 70-72 for a day or two after fermentation has finished, I got dinged in a competition for diacytal and I'm not sure why. Pitching on a yeast cake or large starter is crucial as well.

But in any case I really enjoy it and its aged very well. Good luck!

 

[Kwitty]

I know im poking an old post. Sorry! I'm looking for an imperial stout for a bourbon barrel i just aquired. (10 Gallon) I havent done an imperial stout before. would this be a good candidate? Need to fill the barrel soon!