sweed
Well-Known Member
Hello all,
New guy first post. I have checked out this forum as a lurker for a while, so decided to join to get some feedback on my Vanilla Bourbon Russian Imperial Stout extract recipe. Mmmmm sounds good, doesn't it!
My first brew is in bottles now, I'm going to crack one open tomorrow (carbing for 6 days) So this will be my 2nd brew. I have a starter going, 1L, I need 2L, but only have a 1L flask, so thought I could do another starter right after this one gets pitched. I will brew this tomorrow, so any suggestions would help
copy & pasted from hopville beer calculus
% LB OZ MALT OR FERMENTABLE PPG °L
75% 12 0 Briess Sparkling Amber LME 34 10
6% 1 0 Black Patent Malt 27 550
6% 1 0 Roasted Barley 25 300
6% 1 0 Muntons Amber DME 46 14
6% 1 0 Chocolate Malt 34 475
Batch size: 5.0 gallons edit
Original Gravity
1.105 / 24.8° Plato
(1.094 to 1.110)
Final Gravity
1.018 / 4.6° Plato
(1.016 to 1.019)
Color
73° SRM / 144° EBC
(Black)
Mash Efficiency ?
75% edit
Late Boil Additions
Show | Hide
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 3.0 Centennial pellet 8.4
boil 30 mins 2.0 Fuggles pellet 4.0
Boil: 4.0 avg gallons for 60 minutes edit
Bitterness
57.2 IBU / 25 HBU
: Tinseth edit
BU:GU
0.54
yeast
White Labs Super High Gravity Ale (WLP099)
ale yeast in liquid form with medium flocculation and 83% attenuation edit
Alcohol
11.6% ABV / 9% ABW
Calories
342 per 12 oz.
misc
USE TIME AMOUNT INGREDIENT
secondary 7 days 8.0 liquid ozs Bourbon - Maker's Mark
secondary 7 days 1 ea Oak Chips, light toast
secondary 7 days 1 ea Vanilla Bean
I might add some molasses/honey in the boil, and thought about getting some special B for the darkfruit/ plum flavors? But also thought this would be complex enough with the vanilla. This is going to be huge, 11.6%, but figured if it is only 9% that would be fine by me, and I will age this all the way until December, while taking a few 'samples' here and there. I hope it turns out great! It's my recipe I put together looking at a bunch of other ones.
any comments/ feedback, please share!
New guy first post. I have checked out this forum as a lurker for a while, so decided to join to get some feedback on my Vanilla Bourbon Russian Imperial Stout extract recipe. Mmmmm sounds good, doesn't it!
My first brew is in bottles now, I'm going to crack one open tomorrow (carbing for 6 days) So this will be my 2nd brew. I have a starter going, 1L, I need 2L, but only have a 1L flask, so thought I could do another starter right after this one gets pitched. I will brew this tomorrow, so any suggestions would help
copy & pasted from hopville beer calculus
% LB OZ MALT OR FERMENTABLE PPG °L
75% 12 0 Briess Sparkling Amber LME 34 10
6% 1 0 Black Patent Malt 27 550
6% 1 0 Roasted Barley 25 300
6% 1 0 Muntons Amber DME 46 14
6% 1 0 Chocolate Malt 34 475
Batch size: 5.0 gallons edit
Original Gravity
1.105 / 24.8° Plato
(1.094 to 1.110)
Final Gravity
1.018 / 4.6° Plato
(1.016 to 1.019)
Color
73° SRM / 144° EBC
(Black)
Mash Efficiency ?
75% edit
Late Boil Additions
Show | Hide
hops
USE TIME OZ VARIETY FORM AA
boil 60 mins 3.0 Centennial pellet 8.4
boil 30 mins 2.0 Fuggles pellet 4.0
Boil: 4.0 avg gallons for 60 minutes edit
Bitterness
57.2 IBU / 25 HBU
: Tinseth edit
BU:GU
0.54
yeast
White Labs Super High Gravity Ale (WLP099)
ale yeast in liquid form with medium flocculation and 83% attenuation edit
Alcohol
11.6% ABV / 9% ABW
Calories
342 per 12 oz.
misc
USE TIME AMOUNT INGREDIENT
secondary 7 days 8.0 liquid ozs Bourbon - Maker's Mark
secondary 7 days 1 ea Oak Chips, light toast
secondary 7 days 1 ea Vanilla Bean
I might add some molasses/honey in the boil, and thought about getting some special B for the darkfruit/ plum flavors? But also thought this would be complex enough with the vanilla. This is going to be huge, 11.6%, but figured if it is only 9% that would be fine by me, and I will age this all the way until December, while taking a few 'samples' here and there. I hope it turns out great! It's my recipe I put together looking at a bunch of other ones.
any comments/ feedback, please share!