Brew Date: 10-03-2017
Malts:
1.0 lb. Golden Light DME
0.5 lb. Traditional Dark DME
4.0 oz. Cherrywood Smoked
3.0 oz. Flaked Oats
3.0 oz. Carapils
3.0 oz. Caramel 120L
1.0 oz. Chocolate Malt
1.0 oz. Black Malt
PPG
43 / 38.7
43 / 38.7
37 / 5.7
32 / 4.8
36 / 1.4
33 / 3.4
28 / 1.6
25 / 1.4
DP
0
0
0
0
0
0
0
0
Deg L
4
30
4
1
1
120
350
500
Bill%
39.6
39.6
5.6
4.2
4.2
1.3
1.3
Adjuncts: 2.5 oz. Bourbon, 0.5 oz. Cherrywood Chips (secondary fermenter)*
Calc OG: 1.096 BE: 75% DP: 0 SRM: 34 IBUs: 52 TGW: 3.9 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Light Golden DME, and bring back to boil, stirring frequently. Add 5g Simcoe and 2g Columbus, boil for 45 min. Add Dark DME, 5g Fuggle, boil for 5 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.100
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. *10-12-17--add wood chips and bourbon in sanitized jar, refrigerate. 10-19-17 add to secondary fermenter. Allow 3 more weeks in secondary fermenter.
Bottling:
After 6 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.028 ABV = (1.100 - 1.028) x 131.25 = 9.4%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Nice imperial stout. Pitch more yeast (2x) next time.