Hi all
Today I tried brewing my first RIS on the Grainfather, unfortunately I was unable to complete brew day because of a stuck mash. Homebrewing life lesson learned I guess
I'm pretty sure that if I had used rice hulls, I wouldn't have had any problems, but could someone have a look at my recipe and check if perhaps I did something else wrong?
One thing I noticed during recipe creation is the ratio between mash water and sparge water, the latter being very low.
Here's the recipe:
Black Phillip | Imperial Bourbon Stout
Imperial Stout
11.2% / 25.9 °P
Recipe by
Gilles
All Grain
Grainfather
63.8% efficiency
Batch Volume: 12 L (3 gallon)
Boil Time: 60 min
Mash Water: 22.4 L (5.91 gallon)
Sparge Water: 0.74 L (0.19 gallon)
Total Water: 23.14 L (6.1 gallon)
Boil Volume: 18.27 L (4.82 gallon)
Pre-Boil Gravity: 1.086
Vitals
Original Gravity: 1.110
Final Gravity: 1.025
IBU (Tinseth): 68
BU/GU: 0.62
Color: 125 EBC
Mash
Temperature — 65 °C (149° F) — 60 min
Mash Out — 75 °C (167° F) — 10 min
Malts (6.999 kg)
4.9 kg (10.8 lbs) (70%) — Castle Malting Chateau Maris Otter — Grain — 4 EBC
700 g (1.5 lbs) (10%) — The Swaen GoldSwaen Brown — Grain — 220 EBC
700 g (1.5 lbs) (10%) — The Swaen PlatinumSwaen Brown Porter — Grain — 400 EBC
350 g (0.77 lbs) (5%) — The Swaen BlackSwaen Chocolate B — Grain — 900 EBC
349 g (0.77 lbs) (5%) — The Swaen PlatinumSwaen Oat Flakes — Grain — 0 EBC
Hops (140 g) --> (used Saaz & Willamette because I had these as left-overs)
35 g (1.23 oz) (19 IBU) — Saaz 4.1% — Boil — 60 min
25 g (0.88 oz) (18 IBU) — Willamette 5.3% — Boil — 60 min
20 g (0.70 oz) (11 IBU) — Willamette 5.3% — Boil — 30 min
30 g (1.05 oz) (10 IBU) — Saaz 4.1% — Boil — 20 min
30 g (1.05 oz) (11 IBU) — Willamette 5.3% — Boil — 15 min
Miscs --> RO water with minerals
6 g (0.21 oz) — Baking Soda (NaHCO3) — Mash
4.13 g (0.15 oz) — Calcium Chloride (CaCl2) — Mash
5.17 g (0.18 oz) — Epsom Salt (MgSO4) — Mash
1.03 g (0.04 oz) — Gypsum (CaSO4) — Mash
1 g (0.04 oz) — Yeast Nutrients (WLN1000) — Boil — 15 min
2 g (0.07 oz) — Irish Moss — Boil — 10 min
15 g (0.52 oz) — Bourbon Oak Chips — Secondary
Yeast
0.6 pkg — Lallemand (LalBrew) Voss Kveik 77%
Fermentation
Primary — 33 °C — 7 days
Secondary — 30 °C — 5 days
Carbonation: 2.3 CO2-vol
Water Profile
Ca2+ 60
Mg2+ 22
Na+ 79
Cl- 90
SO4-113
HCO3- 200
Thanks all!
Today I tried brewing my first RIS on the Grainfather, unfortunately I was unable to complete brew day because of a stuck mash. Homebrewing life lesson learned I guess
I'm pretty sure that if I had used rice hulls, I wouldn't have had any problems, but could someone have a look at my recipe and check if perhaps I did something else wrong?
One thing I noticed during recipe creation is the ratio between mash water and sparge water, the latter being very low.
Here's the recipe:
Black Phillip | Imperial Bourbon Stout
Imperial Stout
11.2% / 25.9 °P
Recipe by
Gilles
All Grain
Grainfather
63.8% efficiency
Batch Volume: 12 L (3 gallon)
Boil Time: 60 min
Mash Water: 22.4 L (5.91 gallon)
Sparge Water: 0.74 L (0.19 gallon)
Total Water: 23.14 L (6.1 gallon)
Boil Volume: 18.27 L (4.82 gallon)
Pre-Boil Gravity: 1.086
Vitals
Original Gravity: 1.110
Final Gravity: 1.025
IBU (Tinseth): 68
BU/GU: 0.62
Color: 125 EBC
Mash
Temperature — 65 °C (149° F) — 60 min
Mash Out — 75 °C (167° F) — 10 min
Malts (6.999 kg)
4.9 kg (10.8 lbs) (70%) — Castle Malting Chateau Maris Otter — Grain — 4 EBC
700 g (1.5 lbs) (10%) — The Swaen GoldSwaen Brown — Grain — 220 EBC
700 g (1.5 lbs) (10%) — The Swaen PlatinumSwaen Brown Porter — Grain — 400 EBC
350 g (0.77 lbs) (5%) — The Swaen BlackSwaen Chocolate B — Grain — 900 EBC
349 g (0.77 lbs) (5%) — The Swaen PlatinumSwaen Oat Flakes — Grain — 0 EBC
Hops (140 g) --> (used Saaz & Willamette because I had these as left-overs)
35 g (1.23 oz) (19 IBU) — Saaz 4.1% — Boil — 60 min
25 g (0.88 oz) (18 IBU) — Willamette 5.3% — Boil — 60 min
20 g (0.70 oz) (11 IBU) — Willamette 5.3% — Boil — 30 min
30 g (1.05 oz) (10 IBU) — Saaz 4.1% — Boil — 20 min
30 g (1.05 oz) (11 IBU) — Willamette 5.3% — Boil — 15 min
Miscs --> RO water with minerals
6 g (0.21 oz) — Baking Soda (NaHCO3) — Mash
4.13 g (0.15 oz) — Calcium Chloride (CaCl2) — Mash
5.17 g (0.18 oz) — Epsom Salt (MgSO4) — Mash
1.03 g (0.04 oz) — Gypsum (CaSO4) — Mash
1 g (0.04 oz) — Yeast Nutrients (WLN1000) — Boil — 15 min
2 g (0.07 oz) — Irish Moss — Boil — 10 min
15 g (0.52 oz) — Bourbon Oak Chips — Secondary
Yeast
0.6 pkg — Lallemand (LalBrew) Voss Kveik 77%
Fermentation
Primary — 33 °C — 7 days
Secondary — 30 °C — 5 days
Carbonation: 2.3 CO2-vol
Water Profile
Ca2+ 60
Mg2+ 22
Na+ 79
Cl- 90
SO4-113
HCO3- 200
Thanks all!
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