Crockpot Imperial Stout.

[Greg2013]

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------------------------------------


[Greg2013]

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.

[Greg2013]

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.

[nigel_c]

If you added lactose your hyderometer reading be off.

[LordEoin]

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.

[Eoin]

That amount of lactose might also give the thruppenny bits.

Sent using a complex system of semaphore and ninjas.

[LordEoin]

mmmm creamy!

[Greg2013]

That amount of lactose might also give the thruppenny bits.

TT

Better stock up on the bog roll so 


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.

[Greg2013]

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.