dcHokie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1764 PacMan
- Yeast Starter
- 1.5 quart slurry
- Additional Yeast or Yeast Starter
- 1.5 quart slurry Wyeast 1275 Thames Valley
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.120
- Final Gravity
- 1.030 est
- Boiling Time (Minutes)
- 105
- IBU
- 76
- Color
- SRM 53
- Primary Fermentation (# of Days & Temp)
- 3 weeks @ 68
- Secondary Fermentation (# of Days & Temp)
- months
- Tasting Notes
- I\'ll let you know in 1-2 years, but gravity sample was amazing.
Recipe Type: All Grain
Yeast: Wyeast 1764 Rogue Pacman (used only Pacman, ignore the 1275 referenced above)
Yeast Starter: Big slurry starters
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.030
IBU: 76
Boiling Time (Minutes): 105
Color: 53
Primary Fermentation (# of Days & Temp): 21 days@ 68F
Rapture Russian Imperial Stout
Grain
Amount Item Type % or IBU
14.00 lb Maris Otter UK (4.0 SRM) Grain 63.00 %
2.00 lb 2-Row (1.0 SRM) Grain 9.00 %
1.00 lb Special B (180.0 SRM) Grain 4.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 lb Flaked Barley (2.0 SRM) Grain 4.00%
1.00 lb Crystal 150L (150.0 SRM) Grain 4.00%
0.875 lb Chocolate Malt (350.0 SRM) Grain 4.00%
0.50 lb Malto-Dextrin (6.0 SRM) Grain 2.00%
0.375 lb Black Patent (550.0 SRM) Grain 2.00%
0.375 lb Quaker Oats (2.0 SRM) 2.00%
0.125 lb Carapils (2.0 SRM) Grain 1.00 %
----------
22.25 lbs
Hops
2.25 oz Nugget [13.00 %] (60 min) Hops 76.0 IBU
Yeast
Wyeast 1764 Rogue Pacman
Mash Schedule
Mash at 149F for 75 min.
Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil
Notes:
Brewed the day after the "Rapture" May 21st. A big, cellar-able beer seemed appropriate for such a near miss with the end of days.
In anticipation of massive blowoff, I split the batch into two primary fermenters for extra head space. Each 2.5-2.75 gal half got its own 6 gal carboy, and within 36 hours each vessel had 6"-10" high krausen. After about a month, each half was holding at 1.030 so I racked them together into a secondary vessel for bulk aging and added ~2 ounces of medium toast oak cubes that I'd soaked in bourbon for 2 months. I wanted less bourbon than say KBS, but enough that its noticeable.
I was really happy with the gravity sample: very complex roasty, chocolate, coffee, viscous like oil, roughly 12% ABV. Bottling this one in the fall, then I may take it to my folks' place to hide it from myself until next fall.
(split fermenters about 12 hours after pitching)
Yeast: Wyeast 1764 Rogue Pacman (used only Pacman, ignore the 1275 referenced above)
Yeast Starter: Big slurry starters
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.030
IBU: 76
Boiling Time (Minutes): 105
Color: 53
Primary Fermentation (# of Days & Temp): 21 days@ 68F
Rapture Russian Imperial Stout
Grain
Amount Item Type % or IBU
14.00 lb Maris Otter UK (4.0 SRM) Grain 63.00 %
2.00 lb 2-Row (1.0 SRM) Grain 9.00 %
1.00 lb Special B (180.0 SRM) Grain 4.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 4.00 %
1.00 lb Flaked Barley (2.0 SRM) Grain 4.00%
1.00 lb Crystal 150L (150.0 SRM) Grain 4.00%
0.875 lb Chocolate Malt (350.0 SRM) Grain 4.00%
0.50 lb Malto-Dextrin (6.0 SRM) Grain 2.00%
0.375 lb Black Patent (550.0 SRM) Grain 2.00%
0.375 lb Quaker Oats (2.0 SRM) 2.00%
0.125 lb Carapils (2.0 SRM) Grain 1.00 %
----------
22.25 lbs
Hops
2.25 oz Nugget [13.00 %] (60 min) Hops 76.0 IBU
Yeast
Wyeast 1764 Rogue Pacman
Mash Schedule
Mash at 149F for 75 min.
Yeast nutrient (1 tsp) for last 15 min of boil
Whirlfloc for last 10 min of boil
Notes:
Brewed the day after the "Rapture" May 21st. A big, cellar-able beer seemed appropriate for such a near miss with the end of days.
In anticipation of massive blowoff, I split the batch into two primary fermenters for extra head space. Each 2.5-2.75 gal half got its own 6 gal carboy, and within 36 hours each vessel had 6"-10" high krausen. After about a month, each half was holding at 1.030 so I racked them together into a secondary vessel for bulk aging and added ~2 ounces of medium toast oak cubes that I'd soaked in bourbon for 2 months. I wanted less bourbon than say KBS, but enough that its noticeable.
I was really happy with the gravity sample: very complex roasty, chocolate, coffee, viscous like oil, roughly 12% ABV. Bottling this one in the fall, then I may take it to my folks' place to hide it from myself until next fall.
(split fermenters about 12 hours after pitching)