http://www.flickr.com/photos/26448971@N
The basic premise for IBC is just like Iron Chef - everyone is given the exact same base ingredients, and a secret ingredient is revealed before you start. Once the ingredient was revealed, you had 30 minutes to declare a style and begin brewing.
We were given the following common ingredients:
Grain
5.5# Maris Otter
5.5# Pilsner
5.5# Wheat
2# Munich
2# Amber (Biscuit)
2# Crystal 60
1# Carafa II Special
.5# Roasted Barley
.5# Aromatic
.25# Scottish Peat
.5# Rice Hulls
Hops
1.5oz Glacier (whole)
1.5oz Magnum (pellet)
1.75oz Amarillo (pellet)
Yeast
WLP001 California Ale Yeast
The special ingredients were:
Oak Spirals
Wine (Pinot Noir or Unoaked Chardonnay)
After making a few trades, I ended up with a few extra ingredients and decided to declare American Stout as my style. My recipe was:
Batch Size: 4 gallons
10# Maris Otter
4# Pilsner
1# Munich
.5# Biscuit
.5# Crystal 60
1# Carafa II
.5# Roasted Barley
.25# Aromatic
.5# Rice Hulls
1.5oz Magnum
1.5oz Glacier
WLP001 California Ale Yeast
Mashed @ 153 deg for 60 minutes, Boiled for 90 minutes, 1.5oz Magnum @ 90 minutes, .75oz Glacier @ 30 minutes, .5oz Glacier @ 15 minutes, .25oz Glacier @ 0 minutes.
Now, I should have declared Imperial, as I ended up with a starting gravity of 22.8 Brix on the Refractometer, which calculates to 1.091 SG. Or I should have just made 5 gallons. AH well, it'll be tasty!
For the special ingredients, I plan to saw off about 1/3rd of each oak spiral (medium toast American and medium plus French oak) and use those in the secondary for about 1 week before bottling. For the wine, I'm going to boil the priming sugar in it, which will hopefully cook off the alcohol but leave the flavor intact.
Well, that's it for now. It was a great time and I look forward to hopefully winning the comp when beers are judged in August ;)
