Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help with a bourbon barrel aged imperial oatmeal stout recipe

Reply
 
LinkBack Thread Tools
Old 05-23-2012, 06:13 AM   #1
stockwes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: portland
Posts: 39
Likes Given: 1

Default 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.

__________________
stockwes is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 12:50 PM   #2
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 18 Times on 13 Posts

Default

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-bourbon-barrel-aged-imperial-oatmeal-stout-recipe-330515/

__________________
Boy is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 11:49 PM   #3
CaptYesterday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Cleveland
Posts: 160
Default

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).

__________________
CaptYesterday is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2012, 07:53 AM   #4
stockwes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: portland
Posts: 39
Likes Given: 1

Default

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?

__________________
stockwes is offline
 
Reply With Quote Quick reply to this message
Old 05-24-2012, 02:16 PM   #5
boostsr20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Michigan
Posts: 807
Liked 6 Times on 6 Posts
Likes Given: 5

Default

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.

__________________
boostsr20 is offline
 
Reply With Quote Quick reply to this message
Old 05-29-2012, 10:24 PM   #6
JasontheBeaver
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Beaverton, OR
Posts: 218
Liked 3 Times on 3 Posts
Likes Given: 23

Default

Quote:
Originally Posted by CaptYesterday View Post
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!
JasontheBeaver is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 04:38 AM   #7
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 18 Times on 13 Posts

Default

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 is offline
 
Reply With Quote Quick reply to this message
Old 06-01-2012, 11:37 PM   #8
Boy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Mt Hood, Oregon
Posts: 349
Liked 18 Times on 13 Posts

Default

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

__________________
Boy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
True bourbon barrel aged imperial stout strongarm Recipes/Ingredients 54 11-01-2013 09:32 PM
bourbon barrel oatmeal stout ArrowheadAles Recipes/Ingredients 0 03-18-2012 01:12 PM
Bourbon Barrel Aged Imperial Stout Arska Recipes/Ingredients 1 11-17-2011 09:59 PM
Oatmeal (bourbon barrel) stout recipe help please!!! rudu81 Recipes/Ingredients 4 03-24-2011 01:56 AM
Advice on Bourbon-Oak Aged Coffee Oatmeal Imperial Stout TheObsession Recipes/Ingredients 9 05-12-2009 05:41 PM