I brewed this up on 03/14/15. I use BIAB and the mash was still thick as oatmeal. I calculated at 55% efficiency but hit about 49.2%. pH was low at 5.1. OG came in at 1.118. I fermented at 65°F for 3-days and then moved it to 68°F ambient for the duration. I checked it Friday (13-days) and gravity is 1.037. Actually, it already tastes pretty good. Has a slight warming, nice roasty chocolately flavor. I think it's going to turn out really nice. My current plan is to add bourbon-soaked oak chips and some bourbon that has been sitting on vanilla beans for a couple months to ~3 gallons of this, and create a cayenne/cinnamon/vanilla mixture to put in the rest. I'm going to let it sit for a while before doing anything.
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Recipe: Parabola Imperial Stout
Brewer:
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.126 SG
Estimated Color: 60.7 SRM
Estimated IBU: 79.4 IBUs
Brewhouse Efficiency: 55.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
23 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
4 lbs 4.0 oz Munich II (Weyermann) (8.5 SRM) Grain 2 12.3 %
2 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.2 %
1 lbs 12.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.1 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.9 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
1 lbs Roasted Barley (300.0 SRM) Grain 7 2.9 %
2.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 66.3 IBUs
2.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 9 13.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
0.50 lb Oak Chips (Secondary 7.0 days) Flavor 14 -
5.50 oz Bourbon (Secondary 2.0 weeks) Other 15 -
5.50 oz Bourbon - 2 (Bottling 0.0 mins) Other 16 -
Mash Schedule: BIAB, Full Body
Total Grain Weight: 34 lbs 8.0 oz
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Name Description Step Temperat Step Time
Saccharification Add 41.15 qt of water at 164.9 F 151.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
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27.5°P OG. 5.1 pH mash
03/27/15 - 1.037 gravity, alcohol warming, roasty and slighty sweet.
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