BrewBlog: Ravenwood Imperial Stout
Specifics
General Information
Method: All Grain

Batch Sparge

  • first batch - 6 gallons, 154 degrees, 60 minutes
  • second batch - 3 gallons, 154 degrees, 30 minutes
  • used 5.2 in both batches

collected 7.5 gallons of wort

Preboil gravity - 1.054.  Lower than expected for my grain bill

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Brown Sugar, Dark  
Non-Fermentables
2 tsp Irish Moss @ 15 minutes  
5.2 Stabilizer  
Yeast Nutrient  
Reference
Hops
Boil
Total Boil Time: 70 minutes
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 23.8 Efficiency: 72.6%
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

Yeast

I had an old smack pack of 1728 Scottish Ale.  I did not seam to activate, but I tried it anyway.  I picked up a propagator pack of 1728 at local brew supply store, but did not have time to get it ready, so I pitched it as is.

18 hours later, there was no yeast activity so I added two packages of Safale 04.  It started taking off within 2 hours.

Special Procedures
Calories, Alcohol, and Plato Calculator
Original Gravity: 1.084
Final Gravity: 1.012
Initial Gravity (Plato): 20.22° P
Final Gravity (Plato): 3.07° P
Real Extract: 6.17° P
Apparent Attenuation: 84.8%
Real Attenuation: 69.5%
Alcohol By Volume (ABV): 9.6%
Alcohol By Weight (ABW): 7.5%
Calories (12 ounces): 273
Fermentation
Primary: 10 days @ 64° F
Secondary: 320 days @ 65° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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