Sumo
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- I used 3 smack packs
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.102
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 60
- IBU
- 74
- Primary Fermentation (# of Days & Temp)
- 20 days @ 67
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 68
- Tasting Notes
- This beer won 3rd place @ Topsfield Fair in 2009 It received 36 points
Style: Imperial Stout
TYPE: All Grain
Taste: (36.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.17 gal
Estimated OG: 1.102 SG
Estimated Color: 57.3 SRM
Estimated IBU: 78.8 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.47 %
2 lbs Oats, Flaked (1.0 SRM) Grain 7.55 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.77 %
1 lbs Chocolate Malt (450.0 SRM) Grain 3.77 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.83 %
12.0 oz Roasted Barley (300.0 SRM) Grain 2.83 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.89 %
8.0 oz Victory Malt (25.0 SRM) Grain 1.89 %
42.52 gm Columbus (Tomahawk) [14.00 %] (60 min) Hops 66.1 IBU
56.70 gm Williamette [5.50 %] (10 min) Hops 6.9 IBU
56.70 gm Williamette [5.50 %] (1 min) Hops 5.8 IBU
3 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 26.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.50 qt of water at 164.2 F 150.0 F
10 min Mash Out Add 18.55 qt of water at 198.4 F 168.0 F
Notes:
------
Cook oats in a 300 degree oven untill they start to brown and smell like oatmeal cookies. Aprox 30 to 45 minutes. Turn every 5 minutes or so with spatula to keep from burning. Store in brown paper bag overnight.
keg at 50 degrees. Store at 40 degrees for 3 months before drinking.
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TYPE: All Grain
Taste: (36.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.17 gal
Estimated OG: 1.102 SG
Estimated Color: 57.3 SRM
Estimated IBU: 78.8 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.47 %
2 lbs Oats, Flaked (1.0 SRM) Grain 7.55 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.77 %
1 lbs Chocolate Malt (450.0 SRM) Grain 3.77 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.83 %
12.0 oz Roasted Barley (300.0 SRM) Grain 2.83 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.89 %
8.0 oz Victory Malt (25.0 SRM) Grain 1.89 %
42.52 gm Columbus (Tomahawk) [14.00 %] (60 min) Hops 66.1 IBU
56.70 gm Williamette [5.50 %] (10 min) Hops 6.9 IBU
56.70 gm Williamette [5.50 %] (1 min) Hops 5.8 IBU
3 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 26.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.50 qt of water at 164.2 F 150.0 F
10 min Mash Out Add 18.55 qt of water at 198.4 F 168.0 F
Notes:
------
Cook oats in a 300 degree oven untill they start to brown and smell like oatmeal cookies. Aprox 30 to 45 minutes. Turn every 5 minutes or so with spatula to keep from burning. Store in brown paper bag overnight.
keg at 50 degrees. Store at 40 degrees for 3 months before drinking.
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