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Created page with "== Overview == * Style: Russian Imperial Stout * Codename: Lark Dord * Brewmaster: Ryan Pierce * Based on: http://www.homebrewtalk.com/showpost.php?p=2027849&postcount=40 * T..."
== 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]]
== Kegging ==
[[Category:Beer Church Beers]]
* 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]]
== Kegging ==
[[Category:Beer Church Beers]]