Komodo

Recipes 

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.

vdub117

Recipes 

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!

emueller

Recipes 

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)