Barrel Aged Chocolate Stout w/ Ugandan Vanilla Beans
388 calories
37.2 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.50 oz |
Nugget0.5 oz Nugget Hops |
|
Pellet |
12.3 |
Boil
|
60 min |
22.3 |
15.4% |
0.75 oz |
CTZ0.75 oz CTZ Hops |
|
Pellet |
12.9 |
Boil
|
30 min |
26.96 |
23.1% |
1 oz |
CTZ1 oz CTZ Hops |
|
Pellet |
12.9 |
Boil
|
15 min |
23.21 |
30.8% |
1 oz |
CTZ1 oz CTZ Hops |
|
Pellet |
12.9 |
Boil
|
5 min |
9.32 |
30.8% |
3.25 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.50 oz |
Nugget (Pellet) 0.49999999885628 oz Nugget (Pellet) Hops |
|
22.3 |
15.4% |
2.75 oz |
CTZ (Pellet) 2.7499999937096 oz CTZ (Pellet) Hops |
|
59.49 |
84.7% |
3.25 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
Faucet w/ .5 campden |
Strike |
165 °F |
152 °F |
60 min |
3 gal |
Hot faucet |
Sparge |
-- |
130 °F |
60 min |
5 gal |
|
Infusion |
152 °F |
152 °F |
90 min |
Starting Mash Thickness:
1.15 qt/lb
Starting Grain Temp:
165 °F |
Priming
Method: co2
Amount: 4.93 psi
Temp: 38 °F
CO2 Level: 1.9 Volumes |
Target Water Profile
Imperial Stout - Scott Janish
Notes
Original Recipe Target:
OG - 1.125
FG - 1.028
ABV ~13.5%
Efficiency - 60%
90 min mash / 2 hour boil
Recipe reflects actuals based on brew day
1) Heated 5 gal of Chicago tap water with a half campden tab, mash salts, and lactic acid
- First time using Chicago tap and not RO due to this dumb fucking virus and no water available. Didn't test PH and used what i found online and in Brewer's friend which said 8 ph and I think it was 7, therefore, my mash ph was 4.5-5
2) Mashed in at 165 with grain stirring and recirculating water - 90 min mash with a few re-circulations
3) Finished mash and started mash-out recirculating until 10 mins had passed at 170
Pre-sparge gravity = 1.092
4) Vorlauf a gallon to clear wort and let that drain before sparging with 3 gallons of hot tap water each with the other half of campden split 3 ways. Sparge ended at ~6.5 gallons
Post-sparge/pre-boil = 1.082
Conversion Efficiency = 83% (per brewer's friend calculator)
6) Started boil targeting 2 hours measuring OG every 30 mins
Noticed my boil wasn't super strong and that OG wasn't climbing quickly so I added an hour to the boil and adjusted hops
boil-off = ~2/3g per hour, expected 1-1.5g per hour
7) Hopped following recipe, finished boil and cooled using immersion chiller to ~70 and transferred to fermenter
Did the aeration transfer by letting it pour from higher into the fermenter, never done this before so we'll see
Fermenter Volume - ~4g
OG - 1.116 (.009 shy of target)
Brewhouse Efficiency - 75%
Initial Notes: Syrup thick, pretty bitter, roasty, and chocolaty
8) Transferred to fermentation chamber set at 64F - waited overnight to let temp settle and cause it was late ~10 hours later pitched yeast
9) Pitched 2nd packet of yeast into starter already made with first, added 1 tsp of yeast nutrient, and pitched to wort
10) Aerated for 30 mins using regular air pump, not oxygen. 12 hours later I aerated for another 15 mins.
11) 24 hours in and fermentation going strong, temp controlled at 64-65F
12) 5 days in take sample:
- roasty, hot, boozy, yeasty as expected
- Refract reading : 1.067
- Sean Terrill Calc SG = 1.047
Upcoming:
- .5 oz Medium Toast American Oak cubes soaked in Bourbon for 3 weeks after boiling toasted oak in water for 10 mins to leach tannins
- Single Ugandan vanilla bean split and added with seeds
View Count: 213
Brew Count: 0
Last Updated: 2020-03-27 18:48 UTC