Blackhole Mind Fucker
Blackhole Mind Fucker
Imperial Stout
Type: All Grain
Date: 11/2/2012
Batch Size (fermenter): 5.25 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.00 %
Ingredients Amt Name Type # %/IBU
15 lbs Maris Otter (3.5 SRM) Grain 1 75.0 %
1 lbs 4.0 oz Chocolate Malt (450.0 SRM) Grain 2 6.3 %
1 lbs 4.0 oz Roasted Barley (550.0 SRM) Grain 3 6.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.0 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.8 %
12.0 oz Special B (147.0 SRM) Grain 6 3.8 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 90.9 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml]: Three Gallon Yeast Starter
Cocoa nibs and Medium French Oak
Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.017 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 9.7 %
Actual Alcohol by Vol:
Bitterness: 90.9 IBUs
Est Color: 67.7 SRM
Mash Steps Name Description Step Temperature Step Time Mash In Add 24.00 qt of water at 161.8 F 150.0 F 90 min Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.37gal) 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
12/22/2012: Brewed this up at the winter brew party. Everything went well other than the fact that the propane tank started to freeze towards the end so the last 20 minutes or so were a pretty weak boil resulting in a surplus of wort and a slightly lower gravity. Mashing went well with 20lbs in the 10 gallon cooler although it was a tight fit. Left in the chest freezer to drop the temp to 60* overnight.
12/23/2012: Piched the yeast slurry from a three gallon batch of 1.040 Bitter to this bad boy.
12/26/2012: Fermenting at about 66*. Just starting to show signs of slowing a bit.
Imperial Stout
Type: All Grain
Date: 11/2/2012
Batch Size (fermenter): 5.25 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.00 %
Ingredients Amt Name Type # %/IBU
15 lbs Maris Otter (3.5 SRM) Grain 1 75.0 %
1 lbs 4.0 oz Chocolate Malt (450.0 SRM) Grain 2 6.3 %
1 lbs 4.0 oz Roasted Barley (550.0 SRM) Grain 3 6.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.0 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.8 %
12.0 oz Special B (147.0 SRM) Grain 6 3.8 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 90.9 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml]: Three Gallon Yeast Starter
Cocoa nibs and Medium French Oak
Est Original Gravity: 1.090 SG
Measured Original Gravity: 1.086 SG
Est Final Gravity: 1.017 SG
Measured Final Gravity:
Estimated Alcohol by Vol: 9.7 %
Actual Alcohol by Vol:
Bitterness: 90.9 IBUs
Est Color: 67.7 SRM
Mash Steps Name Description Step Temperature Step Time Mash In Add 24.00 qt of water at 161.8 F 150.0 F 90 min Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.37gal) 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
12/22/2012: Brewed this up at the winter brew party. Everything went well other than the fact that the propane tank started to freeze towards the end so the last 20 minutes or so were a pretty weak boil resulting in a surplus of wort and a slightly lower gravity. Mashing went well with 20lbs in the 10 gallon cooler although it was a tight fit. Left in the chest freezer to drop the temp to 60* overnight.
12/23/2012: Piched the yeast slurry from a three gallon batch of 1.040 Bitter to this bad boy.
12/26/2012: Fermenting at about 66*. Just starting to show signs of slowing a bit.