• Ingredients
• Characteristics
• Buying Ingredients
• Northern Brewer
• Titgemeier's
• Process
• Prepare for Brewing
• Mash or Steep Ingredients
• Mash Initial Conditions
• Mash Volume Needed
• Mash pH and Runnings
• Sparge/Lauter
• Volume and Gravity in Boiler
• Mash Efficiency
• Mash Steps
• Mash / Steep Timer
• Boil Timer
• Cool and Transfer Wort
• Fermentation Info
• Into the Boiler
• Into Fermenter
• Brewhouse Efficiency
• Fermentation and Storage
• At Bottling / Kegging
• Pitch Yeast and Measure Gravity and Volume
• Fermentation Ingredients
• Fermentation
• Dry Hop and Bottle/Keg
• Steps

Beer Recipe Number One - Imperial Stout - March 2014

We brewed an Imperial Stout at Jerry's Brew Day that occurred on Sun, Mar 30, 2014.

Notes before, during, and after brew day

Items to bring - (Arrive around 10:00 a.m.)

• food to share
• large plastic folding table
• small plastic folding table
• digital scale
• beer-making supplies, listed below
• my baking gloves
• basket to carry beer ingredients
• plastic containers to haul home spent grains that I'll try to use in a bread recipe

Ingredients

Have?	Amount	Name	Type	#
X	12.0 oz	Black (Patent) Malt (500.0 SRM)	Grain	1
X	12.0 oz	Chocolate Malt (350.0 SRM)	Grain	2
X	1 lbs	Coffee, Franco Belges (175.0 SRM)	Grain	3
X	3 lbs	Oats, Flaked (1.0 SRM)	Grain	4
X	12 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
X	1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Grain	6
X	1.2 oz	Magnum [14.0%] - Boil 60 min	Hops	7
X	1.0 oz	Centennial [10.0%] - Boil 30 min	Hops	8
X	2.0 oz	Willamette [5.5%] - Boil 10 min	Hops	9
X	2 pkgs	London Ale Yeast (Wyeast Labs #1028)	Yeast	10

Also needed for our first brew:

• [X] - 7 gallon fermenting bucket
• [X] - airlock

Characteristics

• Style: Imperial Stout (13 F)
• Type: All Grain
• Style Guide: BJCP 2008
• Equipment: 5.5 gal batch
• Boil Time: 60 min
• Mash Profile: Single Infusion, Medium Body
• Fermentation: Ale, Two Stage
• Taste Rating: 30.0
• Batch Size: 5.50 gal
• Boil Size: 6.22 gal
• Color: 46.9 SRM
• Bitterness: 78.5 IBUs
• Est OG: 1.088 (20.9 P)
• Est FG: 1.016 SG (4.1 P)
• ABV: 9.5%
• End of Boil Vol: 5.72 gal
• Final Bottling Vol: 5.50 gal
• Efficiency: 72.00 %
• Est Mash Efficiency: 72.0%

Buying Ingredients

Northern Brewer

Purchased online on Mar 25, 2014 at Northern Brewer :

• 2 x Hop Head Farms Magnum Pellet Hops 1 oz each (total of 2 ounces) - $3.99 per ounce
• Franco-Belges Kiln Coffee - 1 lb. unmilled - $1.99 per pound

The Tue, Mar 25 Northern Brewer order arrived via UPS around 1:00 p.m. on Thu, Mar 27, a little under 48 hours after placing order. If that timeline holds, then the Wed, Mar 26 order may arrive late in the afternoon on Fri, Mar 28. I doubt Saturday delivery is used.

The second package of London Ale Yeast (Wyeast Labs #1028 mentioned below arrived around 5:30 p.m., on Fri, Mar 28 from Northern Brewer.

Titgemeier's

Rest of the ingredients purchased at Titgemeier's Beer and Wine Making Supplies :

On Wed, Mar 26, 2014, I purchased all of the remaining ingredients including the 6.5 gallon fermenting bucket and the airlock. The only exception: Titgemeier's only had one package of the yeast, so I purchased the other package from Northern Brewer. The tracking for yesterday's order showed the package should arrive on Thu, Mar 27. So hopefully, today's one-item order arrives on Friday or Saturday. If not, then I'll inquire about plan B for the rest of the yeast. The grains purchased at Titgemeir's were milled at the store and placed together in one sack. I ordered the Franco-Belges unmilled. Today's Titgemeier's shopping cost a little over $70.

Process

Prepare for Brewing

• Clean and Prepare Brewing Equipment
• Total Water Needed: 8.32 gal

Mash or Steep Ingredients

12 lbs Pale Malt (2 Row) US	(2.0 SRM)	Grain	1	64.9 %
3 lbs Oats, Flaked	(1.0 SRM)	Grain	2	16.2 %
1 lbs Coffee, Franco Belges	(175.0 SRM)	Grain	3	5.4 %
12.0 oz Black (Patent) Malt	(500.0 SRM)	Grain	4	4.1 %
12.0 oz Chocolate Malt	(350.0 SRM)	Grain	5	4.1 %

Mash Initial Conditions

• Grain Temp: 72.0 F
• Mash Tun Temp: 72.0 F
• Decoction Boil Temp: 212.0 F

Mash Volume Needed

• Mash Grain Wt: 17.50 lb
• Grain Absorption: 2.10 gal
• Mash Volume Needed: 9.90 gal
• Mash Tun Volume: 12.00 gal

Mash pH and Runnings

• Mash pH: 5.20 pH
• Sparge Runoff pH: 6.0 pH
• End of Running Gravity: 1.010 SG

Sparge/Lauter

• Tun Deadspace: 0.00 gal
• Sparge Temp: 168.0 F

Volume and Gravity in Boiler

• Est Pre-Boil Vol: 6.22 gal
• Meas Pre-Boil Vol: [5.00 gal]
• Est Pre-boil Gravity: 1.077
• Meas Pre-Boil Gravity: [1.050 SG]

Mash Efficiency

• Est Mash Eff: 72.0 %
• Measured Mash Eff: [34.6 %]

Mash Steps

Mash In

Add 21.88 qt of water at 163.7 F
Step temp = 152.0 F
Step time = 60 min

Mash Out

Add 12.25 qt of water at 200.7 F
Step temp = 168.0 F
Step time = 10 min
["mash out" is not used in our method of home brewing.]

• Fly sparge with -0.21 gal water at 168.0 F
• Add water to achieve boil volume of 6.22 gal
• Estimated pre-boil gravity is 1.077 SG

Mash / Steep Timer

• 0 min - Mash In (2 min rise, hold 152.0 F for 60 min)
  • Add 21.88 qt of water at 163.7 F

• 1:02 hours - Mash Out (2 min rise, hold 168.0 F for 10 min)
  • Add 12.25 qt of water at 200.7 F

• 1:14 hours - Mash Complete

Boil Timer

• 0 min - Add Ingredients
  • 1 lbs - Milk Sugar (Lactose) (0.0 SRM) - [Sugar]
  • 1.25 oz - Magnum [14.00 %] - Boil 60.0 min - [Hop]

• 30 min - Add Ingredients
  • 1.00 oz - Centennial [10.00 %] - Boil 30.0 min - [Hop]

• 50 min - Add Ingredients
  • 2.00 oz - Willamette [5.50 %] - Boil 10.0 min - [Hop]

• 1:00 hour - End of Boil

Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.088 SG

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 5.50 gal

Fermentation Info

Into the Boiler

• Est Pre-Boil Vol: 6.22 gal
• Meas Pre-Boil Vol: [5.00 gal]
• Est Pre-Boil Gravity: 1.077 SG
• Meas Pre-Boil Gravity: [1.050 SG]

Into Fermenter

• Batch Size: 5.50 gal
• Measured Batch Size: [5.00 gal]
• Est Original Gravity: 1.088 SG
• Measured OG: [1.046 SG]

Brewhouse Efficiency

• Tot Efficiency: 72.00 %
• Measured Efficiency: [31.4 %]

Fermentation and Storage

• Gravity after Primary: 1.018 SG
• Gravity after Secondary: 1.011 SG

At Bottling / Kegging

• Est Final Gravity: 1.017 SG
• Measured FG: [1.010 SG]
• Est Bottling Vol: 5.50 Gal
• Measured Bottling Vol: [5.00 gal]

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients

Amt Name Type # %/IBU
2.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 10 -

Measure Actual Original Gravity _______ (Target: 1.088 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Add water if needed to achieve final volume of 5.50 gal

Fermentation

• 30 Mar 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
• 3 Apr 2014 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg

• Measure Final Gravity: _________ (Estimate: 1.017 SG)
• Date Bottled/Kegged: 08 Apr 2014 - Carbonation: Bottle with 4.32 oz Corn Sugar
• Age beer for 30.00 days at 65.0 F
  13 May 2014 - Drink and enjoy!

Steps

• sanitize equipment.
• determine amount of water to warm on burner.
• place kettle of water on burner.
• fire-up burner.
  • need to warm water to 152 degrees F ??
• mill grains if necessary.
  • setting 35 for Franco Belges.
  • setting 50 for Flaked Oatmeal.
• want mash-in water temp around 152 degrees.
• add water to cooler.
• add grains to water while stirring constantly.
  • ensure no clumps.
  • don't scrape hose on cooler bottom.
  • reach down and lift up grains and then stir back and forth.
• steep for 60 min.
  • stir briefly every 15 min.
• with about 15 to 20 min left in the 60 min steep, measure water required for sparge, place water in kettle, set kettle on burner, and warm to 168??
• after 60 min, drain some liquid into kettle for a few minutes.
• turn off valve.
• place this liquid back into the cooler.
• turn on valve, so that liquid slowly flows from cooler.
• begin sparge with the warmed water that's on the burner.
  • while holding large sanitized spoon in one hand, pour water onto the spoon to spread out the water so that it gently hits the mash in a fanned fashion.
  • move spoon back and forth while pouring water onto spoon.
  • may need to add more water.
  • will need to tip cooler off to get liquid from cooler.
• want a little over 6 gallons of wort before boil.
  • obviously, will lose some liquid during the boil time.
  • desire to have 5.5 gallons for fermenting.
• after sparge has ended, place the kettle of wort onto the burner.
• bring wort to a slow, rolling boil.
• when boil begins, that's the 0-minute mark and add any necessary ingredients.
  • when adding hops, the wort will bubble up and if not careful, it could boil over.
  • after adding hops, turn down the temp slightly to prevent boil-over.
  • after a few minutes, crank up heat again to rolling boil.
• boil time will be 60 minutes.
• add any other ingredients at scheduled intervals during boil.
• when boil time has ended, time to cool the wort.
• with sanitized copper coils, hose, and water, it's time to sit, relax and move the coiled copper rings up and down in the wort. The cool water moves through the rings. Wort temp will start out over 190 degrees, but it will quickly cool. In under 20 minutes, the temp will reach the desired 75 degrees.
• place kettle of wort on table top.
• use large sanitized spoon to vigorously stir the wort to create a whirlpool effect.
• place lid on kettle.
• let rest of 15 minutes.
• ensure fermenting bucket and airlock was sanitized.
• then pour wort from kettle to fermenting bucket.
• place bucket on table top with no lid yet.
• add yeast.
• use big spoon to agitate wort by vigorously moving spoon back and forth, slamming into the sides. don't stir. agitate. this action should cause bubbling on top.
• after considerable bubbling, pound on lid. place lid on container and smack lid down into place with palm of hand or fist. lid should be snapped securely into place all around.
• press airlock into lid until it's snug.
• for all post boil actions, equipment and hands must be run through the sanitizer for at least 30 seconds before use.
• let bucket ferment around 62 degrees for 4 weeks or so.

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