Abigor 118
Imperial Stout

 

Type: All Grain

Date: 3/18/2017

Batch Size: 5.50 gal

Brewer: Joe
Boil Size: 7.42 gal Asst Brewer:
Boil Time: 90 min Equipment: Jomebrew 5 Gal Batch - All Grain
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 53.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
20.44 lb Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 77.00 %
1.25 lb Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 4.71 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 2.83 %
0.75 lb Chocolate (Briess) (350.0 SRM) Grain 2.83 %
0.63 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2.36 %
0.50 lb Carafa II (412.0 SRM) Grain 1.89 %
0.50 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1.88 %
0.50 lb Carapils (Briess) (1.5 SRM) Grain 1.88 %
0.43 lb Oats, Flaked (1.0 SRM) Grain 1.61 %
3.00 oz Magnum [12.00 %] (60 min) Hops 97.2 IBU
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Centennial [10.00 %] (10 min) Hops 19.6 IBU
11.00 ml Clarity Ferm (Primary 0.0 min) Misc
0.80 lb Turbinado (10.0 SRM) Sugar 3.01 %

 

Beer Profile

Est Original Gravity: 1.096 SG

Measured Original Gravity: 1.111 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 9.43 % Actual Alcohol by Vol: 11.19 %
Bitterness: 116.8 IBU Calories: 528 cal/pint
Est Color: 52.7 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 25.74 lb
Sparge Water: 2.61 gal Grain Temperature: 60.0 F
Sparge Temperature: 168.0 F TunTemperature: 150.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 32.00 qt of water at 163.0 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes

Managed 53% efficiency on the PW. I planned for 70% which is why my gravity was 25 points under my estimated pre-boil gravity (1.072 vs 1.097). At the end of the boil, I added .8 LB sugar to bump the gravity. I didn't measure before sugar but after was 26 BRIX (1.111 SG).

Water volumes were off skewing my first runnings volume and subsequently my sparge volume and finally my pre-boil.

Some timing Notes:
I started at 7:30. My mash started at 7:50.
I finished mashing at 9:00.
Finished sparging with 9G in the kettle at 9:50
-- 2 hours Mash to kettle
Boil started at 10:00
Flame-out was 11:35
Whirlpool and then xfer to carboy finished at 11:55
-- Total 4 hours

7:30 Strike 161F in mash tun. 32 qt
- added 5.2
- added campden
7:45 Mash at 144F - Didn't adjust for cold grain
heated mash to ~150F. Added.5 lbs oats
8:05 Mash started at 150F.
9:00 sprinkled roasted grains on top of mash, mixed in slightly.
9:50 9G in kettle. Drew an extra .9G fom mashtun, tossed
10:00 Boil started.
- added foam control
- 3 oz magnum
11:20 2oz cascade
- whirlfloc
- fermentaid k
- 12 oz sugar
11:30 flameout
11:55 5.25g in kettle at 70f
pitched two slurry form DIPA harvested a week ago
pitched clarity ferm
Keg in fridge. Forgot probe. Carboy dropped to 55F.
Checked Sun morn no activity at 60F

Sunday afternoon, 63F and activity.

4/8 Temp started fropping from 67. Seems yeart are done for the most part
4/9 down to 64F. Masured gravity. To hydrometers. Both read 1.040. Taste is good but too sweet. Moved to closet with carboy wrap set to 67f. Added one steamed oak spiral. New, American oak, Medium toast.

4/11 added steamed oak spiral
4/28 Kegged. CO2 at 40 PSI in out spout.

5/1/2017
FG 1.030

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