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Old 10-26-2011, 05:52 PM   #1
Arska
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Default Bourbon Barrel Aged Imperial Stout

Last thoughts of this recipe? 14l/3,7 Gallons

Is should be OG 1.097, IBU: 97, Color 125 ebc.

16,19% DME
56,68% Pale Malt
7,29% Roasted Barley
4,86% Flaked Barley
4,45% Special B
4,05% CaraPils
4,05% Chocolate Malt
2,43% Muscovado Sugar

0,35oz Chinook FWH
1,4oz Magnum 60min
0,88oz Fuggles 10min
0,71oz Willamette 5min

2,5oz Oak chips soaked in bourbon

Yeast:Nottingham and Safale S04

Mash at 23l/6gal igloocooler 90min/150F, going to use 17l/4,5gal mash water. Drain the wort out and add 8l/2gal of sparge water. Let the sparge water sit 20min and drain that out. Boil 60min in two kettles, divide the hops to each. Chill it to 19c/66F and let it ferment something like three weeks to month and rack it to secondary with oak chips.

My water profile looks like this:
Cal: 15,2 ppm
Mg: 20,6ppm
Na: 8 ppm
SO4: 12
Cl: 3,5 ppm
HCO3: 85,4 ppm

I was going to 4gm/0,14oz each of: Baking Soda, Gypsum and Calcium Chloride.

So what do you masters think of it?

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Old 11-17-2011, 09:59 PM   #2
Arska
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The beer has been in the primary fermenter for three weeks and im going to rack it to secondary and the soaked oak chips into it.
The only question is: How?
Just toss them into it or use something like my BIAB bag and some weights to keep the bag in the bottom of fermenter, or what?
How long u think I should oak it? I was planning to taste it weekly and aiming to something like three/four weeks to bottle it.

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