Beer Recipe Number One - March 2014

Brewing our own Imperial Stout

*Ingredients*

table{width: 600px;}.
|=. *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|


br. *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%






br. Purchased online at "Northern Brewer":http://northernbrewer.com :

* 2 x "Hop Head Farms Magnum Pellet Hops":http://www.northernbrewer.com/shop/brewing/brewing-ingredients/hops/hop-head-farms-magnum-pellet-hops-1-oz.html 1 oz each (total of 2 ounces) - $3.99 per ounce
* "Franco-Belges Kiln Coffee":http://www.northernbrewer.com/shop/franco-belges-kiln-coffee.html - 1 lb. unmilled - $1.99 per pound


br. Rest of the ingredients purchased at "Titgemeier's Beer and Wine Making Supplies":http://store.titgemeiersstore.com/ :


PROCESS

br. *Prepare for Brewing*

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


br. 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 % 



br. *Mash Steps*

dl. Mash In:Add 21.88 qt of water at 163.7 F
Step temp = 152.0 F
Step time = 60 min

dl. 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 


br. *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


br. *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 



h3. 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 



h2. Pitch Yeast and Measure Gravity and Volume


h3. 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)