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Squirel RIS All-grain
Color
Stats
OG1.127
FG1.032
IBU87
ABV12.30 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
Adaptation of Bourbon Barrel Oatmeal Imperial Stout
Submitted by 1n4001 on 29-Dec-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 8.00 gallons
Boil Time 90 minutes
Batch Size 5.00 gallons
Yeast Fermentis Safeale us-05 (75% app. attenuation)
Primary Fermentation Plastic, 4 weeks
Secondary Fermentation Plastic, 1-4weeks
Other Fermentation
Procedure Mash with 1.25 qt/lb in a large mashtun. Hold mash at 149 for 1 hour. Sparge. Boil. Add honey at 15 minutes left in the boil. Cool. Pitch. Don't get impatient. After fermentation subsides, rack to seconday on 1.5 oz French oak chips (medium toast soaked in 4 oz Knobb Creek for 4 weeks -- add whiskey too). Let sit for one to four weeks then follow normal bottling proceedure. Let this one sit for a while and mature.
  Style Comparison
  Low   High
OG 1.075 1.127 1.095+
FG 1.018 1.032 1.030+
IBU 50 87 90+
SRM 20 50 40
ABV 8 12.30 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
63.8 % 15.00 British Two-row Pale 85.5 2.5
8.5 % 2.00 British Crystal 50-60L 10.2 55.0
8.5 % 2.00 British Roasted Barley 8.7 575.0
8.5 % 2.00 Flaked Oats 9.9 2.2
4.3 % 1.00 Honey 5.3 1.5
4.3 % 1.00 British Chocolate 5.1 475.0
2.1 % 0.50 British Black Patent 2.0 575.0
  23.50     126.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 2.25 Magnum Whole/Plug 14.5 32.6 60 0.177 86.6
  2.25               87.0
Miscellaneous Ingredients
Weight/Units Name Notes
1.5 oz Medium toast French oak chips or cubes
4 oz Favorite bourbon, whisky, or whiskey