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-   -   Help with a bourbon barrel aged imperial oatmeal stout recipe (http://www.homebrewtalk.com/f12/help-bourbon-barrel-aged-imperial-oatmeal-stout-recipe-330515/)

stockwes 05-23-2012 06:13 AM

Help with a bourbon barrel aged imperial oatmeal stout recipe
 
I am going to be obtaining a rather awesome quality bourbon in a few weeks. It will be freshly dumped and hard bunged. I have been racking my brain on beers that i would like to put in it. A big monster oatmeal stout comes to mind. One beer that comes to mind as exactly what i want is the diesel stout from cascade brewery. On the brew day i will be pooling the resources of several homebrew buddies and we should have no problem brewing 60 gal in the day.

I want it to come out around 11%. It will get at least a year in the barrel, possibly more if it seems to need it. I plan on using some sugars in the mix to try and keep it from finishing too sweet at such a high gravity... I plan at mashing cool, like 151-152 as well. Here is my start plan. Any critiques people might be able to make?



Recipe Specifics
----------------

Batch Size (Gal): 60.00 Wort Size (Gal): 60.00
Total Grain (Lbs): 254.00
Anticipated OG: 1.110 Plato: 25.91
Anticipated SRM: 68.5
Anticipated IBU: 48.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
26.4 67.00 lbs. Pale Malt(2-row) America 1.036 2
21.7 55.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.9 20.00 lbs. Munich Malt Germany 1.037 8

19.7 50.00 lbs. Flaked Oats America 1.033 2

3.9 10.00 lbs. Crystal 120L America 1.033 120
2.0 5.00 lbs. Special B Malt Belgian 1.030 120

2.8 7.00 lbs. Chocolate Malt America 1.029 350
6.7 17.00 lbs. Roasted Barley America 1.028 500

2.4 6.00 lbs. Candi Sugar (dark) Generic 1.046 275
2.0 5.00 lbs. Poncillio Mexico 1.046 60
1.6 4.00 lbs. Demerara Sugar Generic 1.041 1
3.1 8.00 lbs. Molasses Generic 1.036 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
6.00 oz. Magnum Whole 20.25 38.4 90 min.
3.00 oz. Northern Brewer Whole 9.00 8.5 90 min.
6.00 oz. Tettnanger Whole 4.50 1.6 10 min.

Boy 05-23-2012 12:50 PM

I recently did a 10% KBS with cubes and Makers Mark.

Here is the thread for the recipe and observations. Have 2 weeks to go before the first official taste in the bottle and it will still probably need some aging. I'll post up again after the first.

http://www.homebrewtalk.com/f12/help...recipe-330515/

CaptYesterday 05-23-2012 11:49 PM

You didn't specify a yeast, but I'm assuming you're looking at using a higher attenuating strain like American Ale yeast. With a target ABV of 11% it looks like you're shooting for an FG of 1.026ish for an apprent attentuation of 76.4%.

With all that malt, I wouldn't be afraid of mashing even lower, say around 148 or 149 F.

If you're looking to really get the FG down, you could hold off on some of the simple sugars during the boil and feed them into the fermentor during fermentation to force the yeast to consume the malts sugar before giving them the easy simple sugars. I did this for the Devil May Cry (10.10.10 brew). Started with an OG of 1.081 and added sugar during fermentation for an adjusted OG of 1.102 and finished with an FG of 1.008 (you probably don't want to go that low).

stockwes 05-24-2012 07:53 AM

Havent really decided on a yeast yet. I have had good luck with dry english and scottish ale yeasts and have them on hand so i was considering propping up a massive batch of one of them, oxygenating the hell out of the wort, and pitching a as much yeast as i can. Also, none of us have a giant fermenter, so we were gonna ferment out in carboys and kegs, and once fermentation was complete, rack into barrel.

how did you go about the simple sugar additions? Boil them in as little h2o as possible, cool, and add to fermenters?

boostsr20 05-24-2012 02:16 PM

Personally, I wouldn't use the sugar and I'd back off on the oats for a couple reasons. First, I'd worry a bit about conversion and efficiency with 20% oats. Second, barrel aging for an extended period will thin the beer considerably. Last, I've seen 80% attenuation with the super San Diego yeast with big starters so that'd help cut the sweetness. You could also use some wheat for mouthfeel without diluting the diastic power like oats do.

JasontheBeaver 05-29-2012 10:24 PM

Quote:

Originally Posted by CaptYesterday (Post 4111539)
If you're looking to really get the FG down, you could hold off on some of the simple sugars during the boil and feed them into the fermentor during fermentation to force the yeast to consume the malts sugar before giving them the easy simple sugars.

I second this advice!

Boy 05-30-2012 04:38 AM

If you mash cool and long you should be able to hit 80% with s-05/1056/001. However you might have to begin warming it towards the end of fermentation to keep the yeast going a little longer.

Boy 06-01-2012 11:37 PM

Tried mine last night. Brewed Jan. 7th and in the bottle for 2 months. Absolutely wonderful.


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