• Ingredients
• Characteristics
• Buying Ingredients
• Northern Brewer
• Titgemeier's
• Process
• Prepare for Brewing
• Mash or Steep Ingredients
• Mash Steps
• Mash / Steep Timer
• Boil Timer
• Cool and Transfer Wort
• Pitch Yeast and Measure Gravity and Volume
• Fermentation Ingredients
• Fermentation
• Dry Hop and Bottle/Keg

Beer Recipe Number One - March 2014

Brewing our own Imperial Stout

#todo finish formatting

Ingredients

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

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 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

Titgemeier's

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

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 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

• 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

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

• 25 Mar 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
• 29 Mar 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
  08 May 2014 - Drink and enjoy!

#recipe - #beverage - #beer - #blog_jr