• 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 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

Titgemeier's

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

On 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 Mar 27. So hopefully, today's one-item order arrives on Friday or Saturday. If not, then I'll inquire about plan B. The grains purchased at Titgemeir's were milled at the store and placed together in one sack.

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