I've got about 5 batches under my belt on my own. I've been wanting to brew a big stout. Would like to get this one brewed soon so it can sit for several months. Maybe be ready mid to late winter.
For secondary I'd like to split and do a few variants. Definitely a whiskey oak version. Maybe a vanilla whiskey oak version. Maybe chocolate, no oak. I've got some decent bourbon and rye whiskey on hand as well as white oak and french oak chips. I think I can find vanilla beans, havent gone out to look yet. I've got about 3 oz of chinook pellets sitting here that I need to use. I also have 16 lbs of palisade, a pro-brewer buddy gave them to me as kind of a joke. I don't know anything about palisade so I'm not sure if this would be ideal for a big stout. For now, the recipe doesn't have them in it. I could also get some decent cocoa nibs.
I'd like a nice rich mouth feel, straight up inky black in color, fine tan head with good retention. I want it to have a rich complex multi-dimensional malt character. I don't want it to be overly hoppy, but definitely have some hop character. The big stouts I like vary greatly. I love OB Ten Fidy, FFF Dark Lord and DFH Worldwide Stout. I sometimes like the coffee stouts, really loved the BCS Coffee. I'm absolutely in love with Heavy Seas Siren Noire because of the milk chocolate character. I like them not TOO sweet, but also not too dry.
For the whiskey oak version I'd like to simulate the bourbon barrel aged production beers. Hints of bourbon, vanilla, some earthyness and nice rounded roasty flavors. Just for fun I want to add a vanilla bean to a small batch of this as well.
So here's the base recipe I started. What can I do here to tweak this? As far as bourbon oak, how much oak (relative to a full 5 gallon batch) and bourbon should I use? If I were to do a chocolate version, how do I go about that addition?
Size: 5.00*gal
Original Gravity: 1.101 (1.000 - 1.100)
Terminal Gravity: 1.025 (1.000 - 1.100)
Color: 32.07 (0.0 - 50.0)
Alcohol: 10.05% (0.0% - 10.0%)
Bitterness: 55.7 (0.0 - 50.0)
Ingredients:
0.5*lb Dextrine Malt (steep)
0.5*lb Black Malt (steep)
1.0*lb Chocolate Malt (steep)
1.0*lb Crystal Malt 80°L (steep)
10.0*lb Dry Light Extract (boil)
1.0*oz Chinook (13.0%) - added during boil, boiled 60*m
1.0*oz Willamette (5.0%) - added during boil, boiled 10.0*m
1.0*ea WYeast 1056 American Ale
Thanks for any input and help!
For secondary I'd like to split and do a few variants. Definitely a whiskey oak version. Maybe a vanilla whiskey oak version. Maybe chocolate, no oak. I've got some decent bourbon and rye whiskey on hand as well as white oak and french oak chips. I think I can find vanilla beans, havent gone out to look yet. I've got about 3 oz of chinook pellets sitting here that I need to use. I also have 16 lbs of palisade, a pro-brewer buddy gave them to me as kind of a joke. I don't know anything about palisade so I'm not sure if this would be ideal for a big stout. For now, the recipe doesn't have them in it. I could also get some decent cocoa nibs.
I'd like a nice rich mouth feel, straight up inky black in color, fine tan head with good retention. I want it to have a rich complex multi-dimensional malt character. I don't want it to be overly hoppy, but definitely have some hop character. The big stouts I like vary greatly. I love OB Ten Fidy, FFF Dark Lord and DFH Worldwide Stout. I sometimes like the coffee stouts, really loved the BCS Coffee. I'm absolutely in love with Heavy Seas Siren Noire because of the milk chocolate character. I like them not TOO sweet, but also not too dry.
For the whiskey oak version I'd like to simulate the bourbon barrel aged production beers. Hints of bourbon, vanilla, some earthyness and nice rounded roasty flavors. Just for fun I want to add a vanilla bean to a small batch of this as well.
So here's the base recipe I started. What can I do here to tweak this? As far as bourbon oak, how much oak (relative to a full 5 gallon batch) and bourbon should I use? If I were to do a chocolate version, how do I go about that addition?
Size: 5.00*gal
Original Gravity: 1.101 (1.000 - 1.100)
Terminal Gravity: 1.025 (1.000 - 1.100)
Color: 32.07 (0.0 - 50.0)
Alcohol: 10.05% (0.0% - 10.0%)
Bitterness: 55.7 (0.0 - 50.0)
Ingredients:
0.5*lb Dextrine Malt (steep)
0.5*lb Black Malt (steep)
1.0*lb Chocolate Malt (steep)
1.0*lb Crystal Malt 80°L (steep)
10.0*lb Dry Light Extract (boil)
1.0*oz Chinook (13.0%) - added during boil, boiled 60*m
1.0*oz Willamette (5.0%) - added during boil, boiled 10.0*m
1.0*ea WYeast 1056 American Ale
Thanks for any input and help!