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Old 12-24-2012, 01:17 AM   #11
Komodo
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Yes, looking for feedback on this. Did you brew it as you have listed here? I'm looking for a clone, and was planning to brew it in the next two weeks to age for next Xmas.

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Old 12-24-2012, 06:12 PM   #12
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I never ended up brewing this recipe, instead I used parts of it for inspiration, and combined bits and pieces from other RIS recipes. End result was a great stout, but not oak aged or 12.5%, so not so much a parabola clone. Good Luck though if you take a shot at the Parabola!

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Old 03-01-2013, 12:15 AM   #13
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Default Parabola Clone (attempt)

I am trying to replicate Firestone Walker's Parabola bourbon barrel-aged Russia Imperial Stout. After studying the profile published by Firestone Walker, I developed the recipe below in BeerSmith. While British yeast may be more appropriate, I am hoping that WLP001 is up to the task (I just harvested 2L from my fermentor). As you can see, I like to keep my recipes simple and round all ingredients to whole numbers. The grain bill looks over the top -- and then adding bourbon.

I plan to brew next week. I would appreciate input on the appropriate amount of bourbon to add. I will start out with ~12 gallons in my fermentor and generally end up kegging 10 gallons when I am done.


12 Gallon Batch
ABV (prior to adding Bourbon) = 11.5%

32 lbs Pale Malt, Maris Otter (3.0 SRM)
8 lbs Munich Malt (9.0 SRM)
2 lbs Carafa I (337.0 SRM)
2 lbs Roasted Barley (300.0 SRM)
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM)
1 lbs Caramel/Crystal Malt -120L (120.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) Grain 8
5 oz Columbus/Tomahawk/Zeus [14.0%] - Boil 60 min
5 oz Hallertauer [4.8%] - Boil 30 min
2 Whirlfloc Tablet (Boil 15 min)
California Ale (White Labs #WLP001)
4 oz Oak Chips (Secondary 7 days)
12 oz Bourbon (Secondary 2 weeks)
12 oz Bourbon - 2 (Bottling 0 min)

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Old 10-13-2013, 01:40 PM   #14
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Better late than never, I finally got around to taking a shot at cloning this:

http://www.thepourreport.com/firesto...clone-attempt/

Here's the recipe I ended up brewing:

Size: 2.74 gal
Efficiency: 60%
Attenuation: 73.0%

Original Gravity: 1.127 SG
Terminal Gravity: 1.034 SG (projected)
Color: 53.12 SRM
Alcohol: 12.42% ABV
Bitterness: 79.6 IBUs

Ingredients:
10.5 lb (64.1%) Maris Otter (Crisp)
1.75 lb (10.7%) Munich TYPE II (Weyermann)
14 oz (5.3%) Chocolate (Crisp)
8 oz (3.1%) Roast Barley (Crisp)
8 oz (3.1%) Carafa Special® TYPE III (Weyermann)
12 oz (4.6%) Flaked Oats (Briess)
8 oz (3.1%) Carahell® (Weyermann)
8 oz (3.1%) Crystal 120 (Crisp)
8 oz (3.1%) Crystal 45 (Crisp)

22 g Columbus (15.0% AA) – boiled 60 m
1/2 tablet Whirlfloc – boiled 15 m
0.5 tsp Wyeast Nutrient – boiled 10 m
1 oz Hallertauer Hersbrucker (4.5% AA) – Whirlpool Rest 15m

Fermentis Safale US-05

Mash:
148 °F – 60m
170.0 °F – 10m

Fermentation:
1. Chill to 62°F and keep at 64°F until activity slows
2. Raise temp to 72°F 3 days
3. Crash to 32°F 3 days

Secondary:
Split into 1-gallon vessels with oak soaked in bourbon.

Vessel 1: 0.25 oz. American Heavy Toast + 2oz. Larceny Wheated Bourbon
Vessel 2: 0.25 oz. American Heavy Toast + 2oz. Rittenhouse Rye 101

I'll let you know how close it is once it's all packaged up!

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Old 10-13-2013, 02:46 PM   #15
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Looks good, keep us updated! Though it it doesn't make a huge difference in the long run, good call with the rittenhouse, awesome stuff.

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