Recipe: Crockpot Imperial Stout. TYPE: Extract
Style: Imperial Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 74.049 EBC SRM RANGE: 59.100-78.800 EBC
IBU: 34.4 IBUs Tinseth IBU RANGE: 50.0-90.0 IBUs
OG: 1.088 SG OG RANGE: 1.075-1.115 SG
FG: 1.004 SG FG RANGE: 1.018-1.030 SG
BU:GU: 0.393 Calories: 889.6 kcal/l Est ABV: 11.1 %
EE%: 72.00 % Batch: 20.000 l Boil: 7.551 l BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
23.000 l Dublin, Ireland Water 1 -
Total Grain Weight: 6.980 kg Total Hops: 200.000 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
0.415 kg Black (Patent) Malt (985.000 EBC) Grain 2 5.9 %
0.400 kg Acid Malt (5.910 EBC) Grain 3 5.7 %
0.350 kg Oats, Flaked (1.970 EBC) Grain 4 5.0 %
0.272 kg Pale Malt, Maris Otter (5.910 EBC) Grain 5 3.9 %
0.250 kg Caramel/Crystal Malt -120L (236.400 EBC) Grain 6 3.6 %
0.027 kg Chocolate Malt (886.500 EBC) Grain 7 0.4 %
0.021 kg Barley, Flaked (3.349 EBC) Grain 8 0.3 %
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.222 C/22.222 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.243 SG Est OG: 1.088 SG
Amt Name Type # %/IBU
3.000 kg Pale Liquid Extract (15.760 EBC) Extract 9 43.0 %
1.000 kg Sugar, Table (Sucrose) (1.970 EBC) Sugar 10 14.3 %
0.815 kg Milk Sugar (Lactose) (0.000 EBC) Sugar 11 11.7 %
0.430 kg Corn Sugar (Dextrose) (0.000 EBC) Sugar 12 6.2 %
25.000 g Cascade [5.50 %] - Boil 60.0 min Hop 13 2.9 IBUs
25.000 g Herkules [14.50 %] - Boil 60.0 min Hop 14 7.0 IBUs
75.000 g Cascade [5.50 %] - Boil 30.0 min Hop 15 6.7 IBUs
75.000 g Herkules [14.50 %] - Boil 30.0 min Hop 16 17.8 IBUs
---FERM PROCESS-----------------------------
Primary Start: 09/09/2013 - 14.00 Days at 19.444 C
Secondary Start: 23/09/2013 - 10.00 Days at 18.333 C
Style Carb Range: 1.80-2.60 Vols
Bottling Date: 23/09/2013 with 2.3 Volumes CO2:
---NOTES------------------------------------
This is the first recepie i have done up and seen all the way through on Beersmith 2. Could not post it any other way sorry as i don't know how to post clearly Beersmith 2 files here. I used up absolutely every single gram of a brewing ingredient i had anywhere, i did however buy 500gr of extra dark crystal off HBC, that's the crystal 120 you see as i don't know what number the HBC stuff is. The best beer Beersmith could come up with to fit all the ingredients i had was an Imperial Stout, i originally wanted a brown ale but oh well. :P
Took a gravity on this the other day after 14 days and its only down from 1092 to 1030, that gives me about 8.2%. Now i am kegging this but am wondering if its quite finished or has it got stuck ? Its not had any activity airlock wise for last 3 days and gravity is still 1030. This will be conditioned in keg for quite a while 3-6 months at least so i want to make sure its done fermenting befor i put it under CO2 for long term storage.
If you added lactose your hyderometer reading be off.
Yeah, that amount of lactose in 23L will give an SG of about 1.027, so I'd say if everything else looks ok it's done.
That amount of lactose might also give the thruppenny bits.
Sent using a complex system of semaphore and ninjas.
mmmm creamy!
Quote from: Eoin on September 29, 2013, 01:47:23 PM
That amount of lactose might also give the thruppenny bits.
TT
Better stock up on the bog roll so ;D
I had various bags and bits open with between 4-6 months so i just said i would stick the lot into BE2 and see what it gave me, the crystal was to balance out the colour a bit. Kegging it this evening.
Just kegged my Imperial Stout @15psi , only capping it with CO2 as its going into long term storage, hoping i can resist until the new year at least. Started out with 20 litres pre ferment but due to me using a tad too much Irish Moss during the 60min boil i lost 5 litres due to trub, ended up with 15 litres in keg at 8.3% abv.