Looking to brew a base for a RIS with coffee, chocolate and caramel notes (how original..) sitting around 10% and bringing aspects of imperial, sweet and dry stouts to the table. Looking for good body, lots of flavor but a dry finish.
All Grain
75% Efficiency
5.5 Gallons
OG:1.089
FG: 1.013-1.022
10.0% ABV (@ 1.013)
Mash at 149F for 90 min
Boil 75 min
GRAINS
Pilsner Malt 13# (71.6%)
Crystal 20/CaraVienne 1.65# (9.1%)
Roasted Barley 1.4# (7.7%)
Pale Chocolate Malt 1.15# (6.3%)
Flaked Oats .95# (5.2%)
HOPS
Fuggle (4.75% AA) 4.5 oz 60 min
OTHER
Lactose 3.6 oz 10 min
Calcium Carbonate? NYC Water ~18-23 mg/L CaCO3
YEAST - Thinking about splitting the batch and trying two strains. Any thoughts or suggestions would be greatly appreciated. Between:
US-05 ~ 1.013 FG
Wyeast 3711 (Saison) ~ 1.018 FG
Wyeast 1028 (London) ~ 1.022 FG
The plan is to test this out as the baseline of creating a more complex stout. Any input on the grains, hops, yeast or methodology would be greatly appreciated.
Thanks,
G
All Grain
75% Efficiency
5.5 Gallons
OG:1.089
FG: 1.013-1.022
10.0% ABV (@ 1.013)
Mash at 149F for 90 min
Boil 75 min
GRAINS
Pilsner Malt 13# (71.6%)
Crystal 20/CaraVienne 1.65# (9.1%)
Roasted Barley 1.4# (7.7%)
Pale Chocolate Malt 1.15# (6.3%)
Flaked Oats .95# (5.2%)
HOPS
Fuggle (4.75% AA) 4.5 oz 60 min
OTHER
Lactose 3.6 oz 10 min
Calcium Carbonate? NYC Water ~18-23 mg/L CaCO3
YEAST - Thinking about splitting the batch and trying two strains. Any thoughts or suggestions would be greatly appreciated. Between:
US-05 ~ 1.013 FG
Wyeast 3711 (Saison) ~ 1.018 FG
Wyeast 1028 (London) ~ 1.022 FG
The plan is to test this out as the baseline of creating a more complex stout. Any input on the grains, hops, yeast or methodology would be greatly appreciated.
Thanks,
G
