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- Nate & Alan making a game plan.
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- At capacity
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- Mash mixing
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- Just a little overflow.
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- ..a watched pot.
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- Cleanup
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- BrewPi – Fermentation
Annual group brew day with good friends, Nate, Tim, Marty, Bob, and a new addition this year, Alan. I think this is maybe the seventh year we’ve done this now. This year we returned to Russian Imperial Stout as the recipe, the original recipe was tweaked a little to accommodate everyones different systems, although most of us are using some form of modified cooler mash/lauter tun. Nate and I managed to make 11 gals which has ended up being 7.5 gals in the conical. Fermentation as usual controlled by BrewPi. Thanks to Marty for hosting this year.
RIS – 2016
20-C Imperial Stout
Author: Lee (Org. Source Joe Formanek)
Size: 5.04 gal
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 370.91 kcal per 12.0 fl oz
Original Gravity: 1.110 (1.075 – 1.115)
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Terminal Gravity: 1.027 (1.018 – 1.030)
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Color: 49.71 SRM (30.0 – 40.0)
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Alcohol: 11.0% (8.0% – 12.0%)
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Bitterness: 110.1 (50.0 – 90.0)
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Ingredients:
16.21 lb (65.3%) Maris Otter Pale Ale Malt – added during mash
1.52 lb (6.1%) Roast Barley – added during mash
1.01 lb (4.1%) Chocolate (Mout Roost 900) – added during mash
1.01 lb (4.1%) Aromatic Malt (Amber 50) – added during mash
1.01 lb (4.1%) Pale Wheat Malt – added during mash
1.01 lb (4.1%) Oats (Pregelatinized Flakes) – added during mash
0.51 lb (2.0%) Carawheat® – added during mash
0.51 lb (2.0%) Chocolate Wheat Malt – added during mash
0.51 lb (2.0%) Biscuit Malt (Mout Roost 50) – added during mash
0.51 lb (2.0%) De-Bittered Black Malt (Mout Roost 1400) – added during mash
0.51 lb (2.0%) Belgian Caravienne – added during mash
0.51 lb (2.0%) Special B – Caramel malt – added during mash
2.75 oz (57.9%) Centennial (9%) – added during boil, boiled 60.0 m
1.0 oz (21.1%) East Kent Goldings (4.6%) – added during boil, boiled 30.0 m
1.0 tsp Wyeast Nutrient – added during boil, boiled 15.0 m
1.0 oz (21.1%) East Kent Goldings (4.6%) – added during boil, boiled 10.0 m
1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 5.0 m
1.0 ea Wyeast 1450 Denny’s Favorite 50
Schedule:
00:05:00 Mash In – Liquor: 8.0 gal; Strike: 164.6 °F; Target: 154.0 °F
01:35:00 Saccharification Rest – Rest: 90.0 m
Results generated by BeerTools Pro 2.0.16