Guess I'm not the only one going big this weekend!
[size=+2]Caffeinated Czar Imperial Stout 2.0[/size]
[size=+1]13-F Russian Imperial Stout[/size]
Author: Wonderbread23
Date: 10/30/2009
Size: 6.49 gal
Efficiency: 62.0%
Attenuation: 75.0%
Calories: 336.42 kcal per 12.0 fl oz
Original Gravity: 1.100 (1.075 - 1.115)
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Terminal Gravity: 1.025 (1.018 - 1.030)
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Color: 39.34 (30.0 - 40.0)
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Alcohol: 9.96% (8.0% - 12.0%)
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Bitterness: 165.5 (50.0 - 90.0)
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[size=+1]Ingredients:[/size]
18 lb Maris Otter Pale
2 lb Golden Naked Oats
1.5 lb Roasted Barley
10 oz Caramunich III
10 oz Belgian Special B
8 oz Pale Chocolate
8 oz Chocolate
3 lb White Table Sugar (Sucrose)
2 oz Magnum (12.1%) - added during boil, boiled 90 min
.5 oz Columbus (17.5%) - added during boil, boiled 60 min
2 oz Magnum (12.1%) - added during boil, boiled 30 min
.5 oz Columbus (17.5%) - added during boil, boiled 10 min
.75 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 oz Columbus (17.5%) - added during boil, boiled 5 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1 lb Vivache Coffee Beans - steeped after boil
1 ea WYeast 1084 Irish Ale
4 ea Tahitian Vanilla Beans - added dry to secondary fermenter
8 oz Cacao Nibs - added dry to secondary fermenter
2 oz Oak Cubes (Blend) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Dough In - Liquor: 6.92 gal; Strike: 163.85 °F; Target: 151 °F
02:03:00 Saccharification Rest - Rest: 120 min; Final: 144.8 °F
02:03:00 Single Batch Sparge - Single Batch Sparge: 4.5 gal sparge @ 212 °F, 0.0 min; Total Runoff: 8.26 gal
[size=+1]Notes[/size]
- Use 1200ml 1.040 starter on stir plate with pure O2 stepped up 2X
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- Cool to 190*F and then add coffee and 0 minute hops. Continue cooling.
- Recirc chiller with ice once temperature hits 85*F.
- Afer cooling wort, let settle 90 minutes, and drain off top.
- Aerate 2 minutes with pure O2. Pitch yeast.
- Ferment primary 2 weeks. Start at 64*F and keep at 66-68*F 10 days. Raise to 72 to finish fermentation 2 days. Crash cool 2 days.
- Add 1 minute O2 16 hours after pitch.
- Secondary 1: Soak vanilla in 1 cup of boubon for 2 weeks (start soaking on brew day). Add entire mix to secondary along with cacao nibs. Age beer 1 month on mixture. Purge carboy with CO2 before transfer.
- Secondary 2: Soak oak blend 6 weeks in boubon (.75 oz French Heavy, .75 oz American Medium, .5 oz Hungarian Medium) (start soaking on brewday). Age beer 2 months on mixture. Purge carboy with CO2 before transfer.
- Store 1 year in keg under pressure. Force carb to 2 volumes and bottle in 12 oz bottles.
This sucker has been blowing off massive crud for two days; even with 5 gallons in a 6 gallon fermentor, fermcap, and low temps (64). Brewday went perfectly, ended up with 66% efficiency, so I lowered the amount of table sugar to hit my volumes and gravities on the spot. It was also my first time using a pump to recirc ice water through the chiller. I was able to get the wort to 58 easily and let it warm up to pitching temps.