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Old 07-02-2009, 04:00 PM   #1
slimer
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Default High Gravity Stout. Dark Lord Inspired.

So I'm looking to have a nice deep beer for my birthday next year (Feb 15th) and decided on a high gravity stout. Looking for a little feedback. Based this on some of the Dark Lord Discussions, but wanted something that finished out a little lower in gravity and had more alcohol warmth. I think the 6+ months that it could age would make for a tasty birthday brew.

I'm thinking of brewing this on Sunday.

Quote:
Imperial Ink (Stout)
Imperial Stout

Type: All Grain
Date: 7/5/2009
Batch Size: 5.50 gal
Boil Size: 7.55 gal
Boil Time: 90 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
15 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 62.00 %
2 lbs Oats, Flaked (1.0 SRM) Grain 8.00 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.00 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.00 %
1 lbs Roasted Barley (300.0 SRM) Grain 4.00 %
1 lbs Special B Malt (180.0 SRM) Grain 4.00 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.00 %
2.00 oz Magnum [14.20 %] (90 min) Hops 63.1 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
1.00 items Vanilla Bean (Tertiary 28.0 days) Misc
2.00 qt Coffee, Cold Pressed (Tertiary 28.0 days) Misc
4.00 oz Oak Chips (Secondary 14.0 days) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 4.00 %
1 lbs Maple Syrup (35.0 SRM) Sugar 4.00 %
1 lbs Molasses (80.0 SRM) Sugar 4.00 %
2 Pkgs US-05

Beer Profile

Est Original Gravity: 1.121 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 12.74 %
Bitterness: 63.1 IBU Calories: 574 cal/pint
Est Color: 67.1 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 22.00 lb
Sparge Water: 3.24 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 22.00 qt of water at 173.2 F 154.0 F
10 min Mash Out Add 9.00 qt of water at 210.5 F 168.0 F


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Old 07-03-2009, 01:34 PM   #2
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So no suggestions? Who has used Maple Syrup before?



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Old 07-05-2009, 09:55 PM   #3
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So I hit my OG (1.093) right on the dot (minus the molasses/brown sugar/maple syrup.) I'm going to add those on Wednesday.

Sparge took 2 hours. I blame the oats.

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Old 07-05-2009, 11:06 PM   #4
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Keep us up to date on this. I am curious how the fermentation goes with just using the two packets of US-05. This looks awesome.

You think a pound of rice hulls would have sped things up a little?

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Old 07-05-2009, 11:14 PM   #5
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Thanks!

I'm thinking about 1/2# would be enough.

The reason why I'm adding the other sugars later is so the S-05 doesn't explode all over the basement bathroom. I did add a blow off just in case.

Other Notes:
Mash came in at 155 because I added 177* water.
Pitched at 71 in a swamp bucket filled 1/2 way with two frozen water bottles.
Basement ambient temps are around 63-65, so it will go down a little more before fermentation begins.
I'm dropping the medium roast oak chips down to 2 oz. for 14 days to prevent it from being too oakey.

I'll keep you updated with brands of molasses and maple syrup. I'll probably stop by Whole Foods tomorrow or Tuesday to see what they have.

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Old 07-06-2009, 12:02 AM   #6
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Coolio, thanks.

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Old 07-12-2009, 03:51 AM   #7
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What did you decide for the syrup and molasses? How's the fermentation going?

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Old 07-13-2009, 05:45 AM   #8
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I think you would want something that finished at more like 1.040+ to be like dark lord. Not saying your beer won't be delicious, but probably not dark lordy.

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Old 07-13-2009, 04:50 PM   #9
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Quote:
Originally Posted by FailureDrill View Post
What did you decide for the syrup and molasses? How's the fermentation going?
Wife picked up Generic Dark Brown Sugar, Organic Blackstrap Molasses and Organic Maple Syrup. It's all at home, so I don't remember the brands.

I put the brown sugar in on Thursday (Day 5) and it looked like it was going to explode everywhere, but didn't blow off, so I was in the clear.

Added the Molasses on Friday (Day 6). That stuff tasted great. It should add another depth to the flavor.

Added the Maple Syrup on Saturday (Day 7) and fermentation was still 2-3 bubbles/second in the airlock.

This morning (Day 9) fermentation has slowed to 1 bubble/2 seconds. I leave for St. Lucia on Friday, so I'm just going to let it sit the 8 days while I'm gone. That will make it 21 days in the primary. At that point, I'll decide whether or not to let it sit for another week or to rack it onto the oak chips/vanilla bean.

Quote:
Originally Posted by Ketchepillar
I think you would want something that finished at more like 1.040+ to be like dark lord. Not saying your beer won't be delicious, but probably not dark lordy.
Yeah, I know about the high FG of Dark Lord. I still have 5 bottles and I'm saving one to try against this one.
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Old 07-13-2009, 07:37 PM   #10
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Quote:
Originally Posted by Ketchepillar View Post
I think you would want something that finished at more like 1.040+ to be like dark lord. Not saying your beer won't be delicious, but probably not dark lordy.
This is inaccurate. It has been tested by people a number of times to have a FG of 1.031-1.033. In order to really properly test the gravity of a beer with the viscosity and large amounts of proteins from flaked stuff you need to let a hydro jar sample sit and degass for about 8 hours.


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