Batch #51 - Russian Imperial Breakfast Stout

Brewing Steps: RIBS = Russian Imperial Breakfast Stout

Imperial Stout

Type: All Grain	Date: 1/16/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 6.85 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Final Bottling Volume: 5.00 gal	Brewhouse Efficiency: 65.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 8.85 gal
	Water Prep Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 37.5 % 1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 9.4 % 1 lbs Black (Patent) Malt (500.0 SRM) Grain 4 6.3 % 1 lbs Light Chocolate (200.0 SRM) Grain 5 6.3 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 3.1 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 12.50 qt of water at 174.9 F 158.0 F 45 min
	Batch sparge with 2 steps (Drain mash tun, , 5.73gal) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 6.85 gal
	Estimated pre-boil gravity is 1.077 SG
	Boil Ingredients Amt Name Type # %/IBU 6 lbs Pale Liquid Extract (8.0 SRM) Extract 7 37.5 % 1.00 oz Simcoe [13.00 %] - Boil 60.0 min Hop 8 32.0 IBUs 1.00 oz Amarillo Gold [8.50 %] - Boil 25.0 min Hop 9 14.6 IBUs 1.00 oz Amarillo Gold [8.50 %] - Boil 20.0 min Hop 10 12.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 - 1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 12 - 1.00 oz Cacao Nibs (Boil 5.0 mins) Flavor 13 - 1.00 oz Caribou Amy's Blend Ground Coffee (Boil 5.0 mins) Flavor 14 -
	Estimated Post Boil Vol: 6.24 gal and Est Post Boil Gravity: 1.089 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg American Ale (Wyeast Labs #1056) [1750.00 ml] Yeast 15 -
	Measure Actual Original Gravity _______ (Target: 1.089 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	1/16/2011 - Primary Fermentation (14.00 days at 68.0 F ending at 68.0 F)
	1/30/2011 - Secondary Fermentation (14.00 days at 68.0 F ending at 68.0 F)Secondary Ingredients Amt Name Type # %/IBU 3.00 oz Maker's Mark Bourbon (Secondary 14.0 days) Flavor 16 - 2.00 oz Caribou Obsidion Cold-Pressed Coffee (Secondary 14.0 days) Flavor 17 - 2.00 oz Medium Toasted French Oak Cubes (Secondary 7.0 days) Flavor 18 -
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.026 SG)
	Date Bottled/Kegged: 2/13/2011 - Carbonation: Bottle with 3.78 oz Corn Sugar
	Age beer for 28.00 days at 52.0 F
	3/13/2011 - Drink and enjoy!
Notes
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