Mob Barley's Imperial Stout #53

by Mob Barley
(Charenton, LA)

Recipe: Mob Barley's Imperial Stout #53 TYPE: All Grain
Style: Imperial Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 39.9 SRM SRM RANGE: 30.0-40.0 SRM
IBU: 89.6 IBUs Tinseth IBU RANGE: 50.0-90.0 IBUs
OG: 1.104 SG OG RANGE: 1.075-1.115 SG
FG: 1.016 SG FG RANGE: 1.018-1.030 SG
BU:GU: 0.865 Calories: 364.3 kcal/12oz Est ABV: 11.0 %
EE%: 65.00 % Batch: 5.50 gal Boil: 8.67 gal BT: 120 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
6.00 g Baking Soda (Mash 60.0 mins) Water Agent 1 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -

Total Grain Weight: 23 lbs 1.5 oz Total Hops: 151.70 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
18 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 5 77.%
1 lbs Oats, Flaked (Unmilled) (1.0 SRM) Grain 6 4.3%
10.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 7 2.7%
10.0 oz Crystal 75 (75.0 SRM) Grain 8 2.7 %
7.5 oz Special Roast (50.0 SRM) Grain 9 2.0 %
6.0 oz Black (Simpsons) (600.0 SRM) Grain 10 1.6 %
6.0 oz Chocolate Malt (Simpsons) (450.0 SRM) Grain 11 1.6 %
6.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 12 1.6 %
4.0 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 13 1.1 %


Name Description Step Temperat Step Time
Mash In Add 7.15 gal of water at 171.6 F 156.0 F 45 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun , 4.46gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.067 SG Est OG: 1.104 SG
Amt Name Type # %/IBU
28.34 g Warrior 15.00 % - Boil 75.0 min Hop 14 42.4 IBUs
10.00 g Magnum 15.10 % - Boil 75.0 min Hop 15 15.1 IBUs
28.34 g East Kent Goldings (EKG) 5.00 % - Boil Hop 16 12.4 IBUs
28.34 g East Kent Goldings (EKG) 5.00 % - Boil Hop 17 10.4 IBUs
20.00 g Licorice Root (Boil 30.0 mins) Spice 18 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 19 -
28.34 g East Kent Goldings5%(Boil 15 mins) - Boil Hop 20 6.7 IBUs
28.34 g East Kent Goldings5%(Boil 5 mins) - Boil Hop 21 2.7 IBUs


---FERM PROCESS-----------------------------
Primary Start: 15 Jan 2016 - 30.00 Days at 65.0 F
Secondary Start: 12 Feb 2016 - 28.00 Days at 68.0 F
Style Carb Range: 2.20-2.80 Vols
---NOTES------------------------------------
Mash temp began at 156°F, ended at 150°F. Added 1# of Blonde Belgian Candy Sugar to wort after boil. Cooled to ferm temp, added oxygen and defoamer plus a btl of Clarity ferm. Did not get a good whirlpool, so put abt 5 liters left in kettle into fridge to settle.
1-16-16 Morning... Poured 2 liters of clear wort into fermenter, lost 3 liters of trub (break material and hops). Small amount of foam on top of beer in fermenter, no airlock activity.
1-16-16 Afternoon...Fermentation temp ~66°F. One inch of foam on top of beer. Some activity in airlock.
1-22-16 Put the fermwrap on this RIS and set temp at 68°F (+/- 2 Deg). Ambient in the room is about 66 Deg. Airlock activity: 1 bubble/10 sec.
2-4-16 Bumped temp to 72°F to finish fermentation, activity about 1 bubble/15 sec.
2-13-16 Fermenting 1 / 40 sec.
2-12-16 Racked to secondary, SG 1.017, still fermenting slowly.
Kegged on 3-12-16




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