April Rockit Cup Imperial Stout Brewday

So I erred on the water volume calculations, which left me with a little over 3 gallons going into the carboy, hence the low OG of this beer. Still, a fun experiment trying to brew a half-sized batch of a bigger beer—certainly something to revisit in the future. Because let’s he honest: the Rockit Cup doles out knowledge like bakeries dole out free day old bread. Simile me some of that! On with the learning!

171. April 2014 Rockit Cup Imperial Stout
Mash:
5 lbs. Muntons Maris Otter
2 lbs. Breiss White Wheat
1 lb. Muntons Chocolate
1 lb. Muntons Roasted Barley
½ lb. Crisp Crystal 77° L
½ lb. Dingemanns Special B
¼ lb. Muntons Dark Crystal
¼ lb. MFB Kiln Coffee
Mash @ 149° F for 75 minutes w/ 3 gallons RO water & 5 g. gypsum; collected 1 ¾ gallons @ 1.082
Batch sparge @ 163° F for 20 minutes w/ 2 ½ gallons RO water & 4 g. gypsum; added ¼ lb. each of Muntons Chocolate and Roasted Barley to sparge; collected 2 ½ gallons @ 1.032

Collected 4 ¼ gallons; brought to a boil (60 minutes) & added:
w/60 to go: 1 oz. Northern Brewer leaf 9.9% AA
w/ 30 to go: ½ oz. Northern Brewer leaf 9.9% AA

w/15 to go: ½ oz. EKG leaf 6.6% AA

w/5 to go: ½ oz. Northern Brewer leaf 9.9% AA

w/0 to go: ½ oz. EKG leaf 6.6% AA

Chilled, racked to carboy to chill to 60° F, then pitched on yeast cake from 169. Rockit Cup No Name Best Bitter

Primary: 2/26/2014 @60° F; rose to 66° F
Secondary: 3/17/2014 @ 1.024; dry hopped w/ 1 oz. Northern Brewer 9.9% AA
Bottled: 3/26/2014 w/ .75 oz. table sugar

OG: 1.082
FG: 1.024

Tasting Notes: