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23 Pound Stout All-grain
Color
Stats
OG1.124
FG1.032
IBU91
ABV11.90 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
Submitted by joex444 on 17-Jan-2011

Recipe Details
Tasting Notes Surprisingly drinkable, notable coffee flavor from roasted barley. Intense flavor up front with a short finish. Aroma is toffee and alcohol.
Awards
Boil Volume 8.00 gallons
Boil Time 180 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1056 American Ale (71% app. attenuation)
Primary Fermentation Plastic, 21 days
Secondary Fermentation Better Bottle, 6 months
Other Fermentation
Procedure Mash at 150F with 24qt water. This barely fits in a 10 gallon mash tun. Actual OG: 1.119. Kegged at 2.4 vols. I pitched on top of a yeast cake from a previous beer, an IPA with 1.073 OG. This is much easier than trying to make a yeast starter for this sized beer. There is no need to use a secondary for 6 months, this is merely what happened.
  Style Comparison
  Low   High
OG 1.075 1.124 1.095+
FG 1.018 1.032 1.030+
IBU 50 91 90+
SRM 20 50 40
ABV 8 11.90 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
64.5 % 15.00 British Two-row Pale Maris Otter 83.2 2.5
21.5 % 5.00 German Munich 10L 27.0 8.0
6.5 % 1.50 Roasted Barley 6.4 450.0
3.2 % 0.75 American Crystal 120L 3.6 120.0
2.2 % 0.50 American Black Patent 2.0 500.0
2.2 % 0.50 Belgian Special B 2.1 221.0
  23.25     124.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Nugget Whole/Plug 12.0 24.0 60 0.180 64.8
33.3 % 1.00 Simcoe Whole/Plug 12.7 12.7 30 0.139 26.3
  3.00               91.0