Something on the order of 7-8 weeks ago, I brewed my first Russian Imperial Stout. This is a point of interest for a few reasons:
1.) The beers that I typically brew tend not to hover in these higher echelons of OG (1.096 in this case), 2.) It was my first outdoor brew, 3.) my boil was done on a charcoal Weber grill. Yes, a Weber grill. Apparently the BTU output is sufficiently high to boil 7.5 gallons to 4.5 over the course of a few hours. How many? To be honest, I lost count. Anyway, it's kind of fun to look at, so here are some images from that day:
My 50 quart brewkettle straddled across the charcoal flames. Hot.
Good old rectangular cooler used as the mashing & lautering tun. Plenty of room even with 19 lbs of grain and 4.75 gallons of water.
Running hot wort into the kettle.
Tasty looking grains, yes?
Finally, here's the recipe used (for ~4.5 gallons):
15 lbs. Marris Otter (~80%)
1 lb. British Dark Crystal 150L (~5%)
1 lb. Weyermann Carafa III Dehusked 488-563L (~5%)
1 lb. Weyermann Melanoidin 28-38L (~5%)
1/2 lb. Chocolate Rye 400-500L (~2.5%)
1/2 lb . Flaked Oats (~2.5%)
2 oz. Simcoe for boiling
2 oz. Millenium last 15 minutes
1056 American Ale
Apparent Attenuation: 78%