Brewkowski
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Wyeast 1084
- Batch Size (Gallons)
- 5
- Original Gravity
- ?
- Final Gravity
- ?
- Boiling Time (Minutes)
- 60
- IBU
- ?
- Color
- ?
- Primary Fermentation (# of Days & Temp)
- 7 Days @ 70
- Secondary Fermentation (# of Days & Temp)
- 30+ Days @ 70
- Tasting Notes
- My goal is for a dark,nutty,coffee noted stout with a mild whiskey oak
3.3 lbs LME Dark
3.3 lbs LME Amber
.5 lbs chocolate malt
.5 lbs roasted barley
.5 lbs caramel vienna
1.5 oz UK Target hops (local store out of Fuggles)
1.5 lbs Flaked Oats
1 lbs Dark Candi sugar (or turbinado or molasses?)
Wyeast 1084 Irish Ale
2 oz. Bourbon soaked wood chips (two weeks prior to adding to secondary)
-Steep crushed grains @ 160 for 30 minutes
-Add LME and bring to boil
-Boil for 15 minutes and add Hops
-Add sugar/molasses
-Continue boiling for 45 minutes
-Remove from heat and cool quickly
-Pitch yeast @ 75 degrees
-Primary for one week
-Transfer to secondary and add oak chips
-Secondary for one month
-Add priming sugar and bottle for one month
So that's the general idea, I'm sure there are a few things that should be changed. Any advise is appreciated. Be gentle it's my first time!!!:rockin:
3.3 lbs LME Amber
.5 lbs chocolate malt
.5 lbs roasted barley
.5 lbs caramel vienna
1.5 oz UK Target hops (local store out of Fuggles)
1.5 lbs Flaked Oats
1 lbs Dark Candi sugar (or turbinado or molasses?)
Wyeast 1084 Irish Ale
2 oz. Bourbon soaked wood chips (two weeks prior to adding to secondary)
-Steep crushed grains @ 160 for 30 minutes
-Add LME and bring to boil
-Boil for 15 minutes and add Hops
-Add sugar/molasses
-Continue boiling for 45 minutes
-Remove from heat and cool quickly
-Pitch yeast @ 75 degrees
-Primary for one week
-Transfer to secondary and add oak chips
-Secondary for one month
-Add priming sugar and bottle for one month
So that's the general idea, I'm sure there are a few things that should be changed. Any advise is appreciated. Be gentle it's my first time!!!:rockin: