Beer 2015.04

Overview

• Style: Russian Imperial Stout
• Codename: Lark Dord
• Brewmaster: Ryan Pierce
• Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40
• Type: All-grain
• Initial Gravity:
• Gravity going into secondary: ?
• Final Gravity: ?
• ABV:
• Brewed: 4/26/2015
• 2nd Fermentation: ?/?/2015
• Kegged: ?/?/2015
• First served: ?/?/2015
• Last served: ?/?/?

Brew Participants

Those who stuck through thick and thin:

• eric stein
• justin conroy
• ron olson
• eric slehofer
• giovanni arroio

Brewing

Mash

Grain Bill:

• 15 lbs Organic Pale Malt (US)
• 1.5 lb Flaked Barley (US)
• 1 lb Crystal Malt - 60L (UK), 55-65L
• 1 lb Flaked Oats (US)
• 1 lb Roasted Barley (UK), 600-680L
• 0.75 lb Chocolate Malt (UK), 415-490L
• 0.75 lb Pale Chocolate Malt (UK), 180-250L
• 0.50 lb Special B Malt (Belgium), 140-155L
• 0.25 lb Black Patent Malt (UK), 510-585L
• 1 lb Rice Hulls

Mash Schedule:

• Type: Single step
• Volume: 7 gal + 1 qt cold water
• Start temp: Mash was 160F. Overshot. Added 1 qt cold water (included above) to drop to 152F.
• Start pH: didn't check
• Time: 60 min
• End temp: 148F

Sparge

• 170F water, temp rose rapidly during sparge
• 4 gal of sparge water

Boil

• Start volume: ~9gal
• Start gravity: 1.050 @ 138F
• Boil time: 120 min
• 2.0 oz German Norther Brewer pellets, 9.6% alpha, 120 min
• 4.0 oz Black and Tan Blend coffee at flame out

Fermenting

• Primary ferment: Carboy
• Yeast Wyyeast 1214 Belgian Ale
• Note: Pitched on top of yeast cake from Beer 2015.03