Long time lurker, first post. In honor of the olympics in sochi, I am planning to brew 10 gallons of the below this weekend:
https://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/
I mash in my 16 gal Bayou Classic kettle, drain to buckets, clean the kettle, dump the buckets back in to boil. I have some smaller turkey fryer pots I heat up sparge water on a separate burner, and batch sparge.
I don't think I can quite fit 40+ lb of grain and enough water comfortably in my kettle. So I was thinking to mash with maybe 5lbs less base malt, and add some form of sugar to the last 15 mins of the boil. I tend to like my beers a little dryer anyway. What type of sugar do you think would be best to complement the recipe? And how much sugar per lb of base malt replaced to put in? I have never used extract before other than making starters, maybe should just buy some extract instead?
1) Molasses
2) Dextrose
3) Honey
4) Table sugar
5) Turbinado
6) Extract
7) Other?
https://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/
I mash in my 16 gal Bayou Classic kettle, drain to buckets, clean the kettle, dump the buckets back in to boil. I have some smaller turkey fryer pots I heat up sparge water on a separate burner, and batch sparge.
I don't think I can quite fit 40+ lb of grain and enough water comfortably in my kettle. So I was thinking to mash with maybe 5lbs less base malt, and add some form of sugar to the last 15 mins of the boil. I tend to like my beers a little dryer anyway. What type of sugar do you think would be best to complement the recipe? And how much sugar per lb of base malt replaced to put in? I have never used extract before other than making starters, maybe should just buy some extract instead?
1) Molasses
2) Dextrose
3) Honey
4) Table sugar
5) Turbinado
6) Extract
7) Other?