Showing posts with label Imperial. Show all posts
Showing posts with label Imperial. Show all posts

Saturday, January 1, 2011

Aztec Nightcap (Imperial Milk Stout)

{Aztec Blackout} Mexican Chocolate Stout
{Aztec Blackout} Mexican Chocolate Stout
Imperial Stout
Type: All Grain Date: 1/1/2001
Batch Size (fermenter): 11.00 gal Brewer: R&D Brewing
Boil Size: 14.91 gal Asst Brewer:
Boil Time: 90 min Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 12.22 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.05 gal Est Mash Efficiency 80.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients

Amt Name Type # %/IBU
15.36 gal Knoxville, TN (KUB) Water 1 -
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 65.7 %
3 lbs Honey Malt (25.0 SRM) Grain 4 9.0 %
2 lbs White Wheat Malt (2.4 SRM) Grain 5 6.0 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 6 4.5 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 3.0 %
1 lbs Midnight Wheat (550.0 SRM) Grain 8 3.0 %
1 lbs Roasted Barley (Crisp) (695.0 SRM) Grain 9 3.0 %
1.00 oz Columbus (Tomahawk) [14.00 %] - First Wort 90.0 min Hop 10 23.0 IBUs
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 11 6.0 %
2.00 oz Goldings, East Kent [5.80 %] - Boil 60.0 min Hop 12 16.2 IBUs
1.00 oz Goldings, East Kent [5.80 %] - Boil 20.0 min Hop 13 4.9 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
4.40 g Wyeast Yeast Nutrient (Boil 15.0 mins) Other 15 -
2.00 Items Servomyces (Boil 10.0 mins) Other 16 -
2.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 17 -
2.00 g Fermaid (Primary 3.0 days) Other 18 -
2.00 Items Oxygen (Primary 0.0 mins) Other 19 -
500.00 g Mexican Chocolate (Secondary 0.0 mins) Spice 20 -
Beer Profile
Est Original Gravity: 1.084 SG Measured Original Gravity: 1.084 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 9.0 % Actual Alcohol by Vol: 9.2 %
Bitterness: 44.1 IBUs Calories: 288.2 kcal/12oz
Est Color: 50.8 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 33 lbs 8.0 oz
Sparge Water: 8.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps

Name Description Step Temperature Step Time
Mash In Add 42.58 qt of water at 162.8 F 152.0 F 60 min
Sparge Step: Batch sparge with 3 steps (Drain mash tun, , 4.42gal, 4.42gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
Created with BeerSmith
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Fatass Wee Heavy

{2011 Fatass} Wee Heavy
{2011 Fatass} Wee Heavy
Strong Scotch Ale

Type: All Grain Date: 12/4/2011
Batch Size (fermenter): 11.00 gal Brewer: R&D Brewing
Boil Size: 15.80 gal Asst Brewer:
Boil Time: 120 min Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
End of Boil Volume 12.22 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.05 gal Est Mash Efficiency 80.1 %
Fermentation: 2011 Fatass Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients

Amt Name Type # %/IBU
15.36 gal Knoxville, TN (KUB) Water 1 -
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 -
2 lbs Rice Hulls (0.0 SRM) Adjunct 3 3.9 %
36 lbs 4.0 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 4 71.1 %
3 lbs 12.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 5 7.4 %
2 lbs Honey Malt (25.0 SRM) Grain 6 3.9 %
2 lbs Munich I (Weyermann) (7.1 SRM) Grain 7 3.9 %
2 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 8 3.9 %
2 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 9 3.9 %
15.2 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 10 1.9 %
4.32 oz Goldings, East Kent [5.00 %] - Boil 75.0 min Hop 11 24.8 IBUs
2.16 oz Pacific Gem [15.00 %] - Boil 20.0 min Hop 12 21.5 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
4.40 g Wyeast Yeast Nutrient (Boil 15.0 mins) Other 14 -
2.00 Items Servomyces (Boil 10.0 mins) Other 15 -
6.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 16 -
2.00 Items Oxygen (Primary 8.0 hours) Other 17 -
2.00 g Fermaid (Primary 3.0 days) Other 18 -
2.00 Items Oxygen (Primary 0.0 mins) Other 19 -
Beer Profile
Est Original Gravity: 1.125 SG Measured Original Gravity: 1.125 SG
Est Final Gravity: 1.032 SG Measured Final Gravity: 1.032 SG
Estimated Alcohol by Vol: 12.5 % Actual Alcohol by Vol: 12.5 %
Bitterness: 46.3 IBUs Calories: 455.1 kcal/12oz
Est Color: 28.6 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 50 lbs 15.2 oz
Sparge Water: -18.85 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20


Mash Steps

Name Description Step Temperature Step Time
Mash In Add 166.25 qt of water at 158.6 F 154.0 F 120 min
Sparge Step: Batch sparge with 1 steps (Drain mash tun, ) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 321.00 days
Fermentation: 2011 Fatass Storage Temperature: 50.0 F
Notes
Created with BeerSmith
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