I'm trying to formulate my first recipe. My ultimate goal is to create a semi bitter chocolate oatmeal imperial stout. I've done some googling for recipes and have gotten a general idea for what has worked for others, and want some insight on my take of it. I'm kinda lost as far as how much of each grain type I want. It seems like most recipes I saw were fairly balanced. I'm very open towards any suggestions! : )
I would consider Hoppin' Frog Boris the Crusher a good example of what direction I'd like to go in.
Recipe type - Malt extract
Batch size - 5 gal
Yeast - Wyeast 1056
Est OG - 1.096
Est FG - 1.024
Est IBU - 47
Boil time - 60 min
Est Color - 53 SRM
Est ABV - 9.6%
Ingredients
Fermentables
10 lb Briess Light Syrup
1 lb Chocolate Malt
1 lb Malted Oats
1 lb Crystal Malt 120L
1 lb Roasted Barley
Hops (boil time)
2oz Willamette 5.3%AA (60 min)
2oz Fuggles 4.0%AA (60 min)
1oz Willamette 5.3%AA (10 min)
1oz Willamette 5.3%AA (5 min)
Misc Items (boil time)
8oz Cocoa Powder (0 min)
1 tbsp Vanilla Extract (0 min)
I'll probably leave this in the primary for 2-3 weeks then go straight to bottling. I figure 3/4 a cup of priming sugar will be fine.
I would consider Hoppin' Frog Boris the Crusher a good example of what direction I'd like to go in.
Recipe type - Malt extract
Batch size - 5 gal
Yeast - Wyeast 1056
Est OG - 1.096
Est FG - 1.024
Est IBU - 47
Boil time - 60 min
Est Color - 53 SRM
Est ABV - 9.6%
Ingredients
Fermentables
10 lb Briess Light Syrup
1 lb Chocolate Malt
1 lb Malted Oats
1 lb Crystal Malt 120L
1 lb Roasted Barley
Hops (boil time)
2oz Willamette 5.3%AA (60 min)
2oz Fuggles 4.0%AA (60 min)
1oz Willamette 5.3%AA (10 min)
1oz Willamette 5.3%AA (5 min)
Misc Items (boil time)
8oz Cocoa Powder (0 min)
1 tbsp Vanilla Extract (0 min)
I'll probably leave this in the primary for 2-3 weeks then go straight to bottling. I figure 3/4 a cup of priming sugar will be fine.