Matt Up North

Recipes 

Imperial Stout

10 gal

OG 1.118 / FG 1.030 / IBU 70 / SRM 50 / ABV 11.4%

30 lbs Pale Malt
7 bls Flaked Oats
3 lbs Roasted Barley
1 lb Chocolate
.5 lb Crystal 60
.25 lb Crystal 90

5lbs Brown Sugar

4 oz Magnum (45 min)
2 oz Centennial (10 min)
Irish Moss

US-05 yeast

Mash 146 for 90 min, boil 90 min, Ferment for 4 weeks in primary around 65* - 70*

Any advice on drying this out more than 1.030 without raising the percentage of sugar? I mean, if I went to 15% I could get lower, but I feel like that is cheating...am I wrong here

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cactusgarrett

Recipes 

Swap out some Pale Malt with corn sugar in the boil, maybe?

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~~ Malted barley wants to become beer. ~~

GunnerMan

Recipes 

Yeah more sugar aught to do it, or if you want to get risky use some beano :P

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

diatonic

Recipes 

I'm kinda new at this, but 7 lbs of flaked oats seems like overkill for a 10 gallon batch. I just did an imperial stout and used under 1.5 lbs for a 5 gallon batch. Again, I'm kinda new at this, but 7 lbs of flaked oats seems like a lot.

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.:diatonic:.

1° - Ed Wort's Apfelwien (10/5/2012) — Ed Wort's Apfelwien (10/22/2012)
2° - Nuthin
Aging in a wine barrel - En Perpetuum—Solera (1/23/2011)
Kegs - Club Barleywine (4/23/2011)

My brew rig is pretty much done :)
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Matt Up North

Recipes 

I am trying to keep it around 15%-20%. The last time I made a 10 gallon stout it came out to that ratio and was delicious

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flyangler18

Recipes 

Using regular table sugar vs. brown will probably dry it out even further.