Hoping someone still keeps an eye on this old thread...
I'm actually looking to do this as a partial mash... (GASP! the Horror!) (I know, but I have my reasons...)
Started a "lab" for experiments recently. I brew 5 gallons at a time of a good beer, split it into a mix of 3-5 separate 1 and 3 gallon carboys, depending on my plans, and then experiment on it with different yeasts and additives. 1 gallon always stays as-is for a good POC, and the other 4 gallons become my Frankenbeers.
In this case, a Russian Imperial Stout is gonna be my base. 3 gallons of it will become either a solid prairie bomb clone or an RIS that tastes a lot like coffee and failure.
Here's the plan...
2 lbs CaraMunich III
2 lbs UK Roasted Barley
1 lb Special B
1 lb Chocolate Malt
9 lbs Light LME
2 lbs dextrose (don't hate me...it's an underrated staple of brewing)
2 oz of horizon hops go in at 60 min.
1 oz of East Kent Golding at 15 min. and another 1 oz at 10 min.
3 gallons of this will be fermented with 3 proofed US-O5 packets. I've had trouble with smackpacks lately, but I won't name names or point fingers. Good ol' US-05 never seems to fail.
I'm thinking its gonna bubble for 14 or so days. Then rack it to secondary and use the exact same things Ebrews used but in the right amounts (thanks for that all grain recipe!).
I think I have my bases covered. If all goes well this should be about a 12%-12.5% beer that's blacker than my ex-wife's soul. Unlike her, however, I am a bit concerned about the body being thin and not giving enough head.
Thoughts, ideas, and even criticisms of the recipe are welcome. I'll try to remember to let this thread know how it goes...