Brew22: Strong Stout

http://www.homebrewtalk.com/f68/ode-arthur-irish-stout-guinness-clone-28239/

Single Infusion Mash (152, 60+ mins)

Equipment: Mash tun (20 quart pot, nylon bag), Lauter tun (6 quart sparge pot, 20 qt pot and splatter/strainer, 8 quart pot), Boil pot (8qt pot), Fermenter (2 2 gallon buckets), Airlocks, Hydrometer, Starsan, Thermometer, wort chiller (salted ice bath from frozen 16oz water bottles), strainer, ruler, stirring spoon, scale, measuring cup

2.5 gallons water

Target: 1.75 gallons wort, OG: 1.091
Max OG: 1.114
Target Brew Eff: 80%

3 lb 2-row base (63.8%) (Max PPG: 76)

1.2 lb. flaked barley (25.5%) (MP: 26)

0.5 lb. black malt (500L) (10.6%) (MP: 12)

Total grain bill: 9.4 lbs

1.75 gallons boil

Target: 1.5 gallons

0.25 oz Goldings/NorthernBrewer at 60 mins
0.25 oz Goldings/NorthernBrewer at 60 mins

0.25 oz Goldings/NorthernBrewer at 30 mins

1 gram Calcium Carbonate total (only 1 batch)

0.375 ounces Hungarian medium toast oak

Yeast: Safale trub from Brew20

Steps:

Mash:

1. Prepare ice ahead of time
2. Heat Mash tun
1. Heat over to 170
3. Prepare strike water. Using 5 qts water to 165  F (5/4.7 ratio mash thickness)
4. Temper in grains with strike water
5. With thermometer, maintain mash temp
6. Stir mash every so often
7. Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 2.35 qts loss, 3.5 qts water
8. At end of mash, scoop wort over grains into boil pot.
9. Measure wort amount to find sparge wort amount.
10. Measure gravity.
11. While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount or 1.75 gals wort in boil
12. Measure gravity

Boil:

1. Add hops according to schedule
2. Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
1. Poured chilled wort over yeast sludge to help break it up
3. Bring wort to rolling boil
4. With a 10-15 minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, ladle [need to scoop some wort for hydrometer]
5. Near end, add extra water to reach target brew amount if needed
6. Finish boil at 60 mins
7. Scoop half wort into secondary pot
8. Chill wort
9. Measure OG
1. 1.063 @ 76F (Batch 1)
10. Pour and strain wort into fermenters
11. Pitch yeast
12. Cap with airlock/blowoff tubes