h1. Beer Recipe Number One - March 2014 #todo finish formatting Brewing our own Imperial Stout at Jerry's Brew Day scheduled for Sun, Mar 30, 2014. more. 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 h2. Ingredients table{width: 600px;}. |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 h2. *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% h2. Buying Ingredients h3. Northern Brewer Purchased online on Mar 25, 2014 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 h3. Titgemeier's Rest of the ingredients purchased at "Titgemeier's Beer and Wine Making Supplies":http://store.titgemeiersstore.com/ : 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 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. 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. h2. Process h3. Prepare for Brewing * Clean and Prepare Brewing Equipment * Total Water Needed: 8.32 gal h3. 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 % h3. 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 h3. 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 h3. 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 h3. 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) h3. 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