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Shot at Black Albert

All-grain

Color

Stats

OG	1.126
FG	1.024
IBU	67
ABV	13.20 %
SRM	50

BJCP Style

12C. Barleywine And Imperial Stout, Russian Imperial Stout

Description

How do pack so many wonderful flavors into such an illustrious beverage. You utilize 10 different fermentables. And make the ABV is at 13% and let it age a realllllllly long time.

Submitted by markymarkchitown on 20-Mar-2008

Recipe Details

Tasting Notes	Bottled it today. Should be ready by Christmas. It's very sweet!! Perhaps I will cut back on the Special B next time (trying to be too authentically belgian). Maybe some 120 Crystal next time.
Awards
Boil Volume	6.62 gallons
Boil Time	90 minutes
Batch Size	5.50 gallons
Yeast	WYeast Ardennes (85% app. attenuation)
Primary Fermentation	10 Days
Secondary Fermentation	4 Months
Other Fermentation	Bottle Condition for as long as you can stand it
Procedure	Mash low 148 for 60 minutes. Soak the oak in whiskey while the primary is going, then stick the oak in the secondary.

	Style Comparison
	Low		High
OG	1.075	1.126	1.095+
FG	1.018	1.024	1.030+
IBU	50	67	90+
SRM	20	50	40
ABV	8	13.20	12+

Fermentables

% Weight	Weight (lbs)	Grain	Gravity Points	Color
41.7 %	10.00	Belgian Two-row Pale	50.5	3.0
16.7 %	4.00	Light Malt Extract Syrup	18.5	2.0
8.3 %	2.00	Belgian Wheat	10.4	1.8
8.3 %	2.00	Belgian Caravienne	8.2	22.0
8.3 %	2.00	Belgian Candi Sugar Dark	12.3	275.0
6.3 %	1.50	Belgian Special B	5.9	221.0
4.2 %	1.00	British Black Patent	3.7	575.0
4.2 %	1.00	American Roasted Barley	3.8	450.0
2.1 %	0.50	American Chocolate	2.0	350.0
	24.00		115.2

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time	Utilization	IBU
60.0 %	3.00	Northern Brewer	Pellet	8.5	25.5	90	0.166	57.7
40.0 %	2.00	Fuggles	Whole/Plug	5.1	10.2	15	0.070	9.7
	5.00							67.0

Miscellaneous Ingredients

Weight/Units	Name	Notes
2 tsp	Irish Moss	15 min boil