strongarm
Well-Known Member
I want to make a really strong, 15% ABV, imperial stout and age 6 months in a 5g used bourbon barrel. Problem is it's only my 6th brew and I am not comfortable with making a balanced beer ingrediant list.
I did already try this by buying a stout kit from NB and adding extra DME and hops but only got it up to 1.108 OG and my fermentation was so aggressive I lost .75g due to krausen overflow, didnt hit the ABV I wanted and dont have enough beer for the barrel to be filled. So...after doing some research here is my first draft of how I would like to reattempt this.
OG 1.146 (ABV 15.1%)
IBU 41.5
SRM 56.5
Batch Size 6G
Grains
Dark LME 24lbs
Roasted Barley 8oz
Black Patent Malt 8oz
Chocolate Malt 12oz
Caramel/Crystal Malt-120L 16oz
Hops
Summit 2.75oz 60m
Cascade 1.5oz 30m
Cascade 2oz 5m
Other
Star Anise 1oz 30m
Fresh espresso 12oz after boil is done and cooled to 160
Yeast
Wyeast 1098 2liquid packs
Procedure
After pitching yeast oxygenate with 2micron diffuser stone for 30 seconds and again every hour for next 2 hours. Possibly add WLP099 when fermentation slows down.
Concerns, ?s
-Is the ingredient balance right?
-I want the SRM to be closer to 100%, what is the best way to do that?
-Is the yeast the proper one for this style of beer and will it hold up to 15% ABV? If not what do you recommend to do add WLP099 after fermentation slows? Do I oxygenate again if I do have to pitch new yeast and do I have to use a starter?
-Is 6G the proper batch size for wanting to barrel age in a 5G barrel top off due to angels share?
-How do I get the primary to not overflow with krausen like my first batch, can I get a really big primary bucket, should I use a bigger overflow tube, I know I can use fermcap but want to do that at last resort.
I know this is a alot of questions but appreciate any advice. This is a big investment to attempt this beer and I want to have something at the end that I can enjoy. Thanks.
I did already try this by buying a stout kit from NB and adding extra DME and hops but only got it up to 1.108 OG and my fermentation was so aggressive I lost .75g due to krausen overflow, didnt hit the ABV I wanted and dont have enough beer for the barrel to be filled. So...after doing some research here is my first draft of how I would like to reattempt this.
OG 1.146 (ABV 15.1%)
IBU 41.5
SRM 56.5
Batch Size 6G
Grains
Dark LME 24lbs
Roasted Barley 8oz
Black Patent Malt 8oz
Chocolate Malt 12oz
Caramel/Crystal Malt-120L 16oz
Hops
Summit 2.75oz 60m
Cascade 1.5oz 30m
Cascade 2oz 5m
Other
Star Anise 1oz 30m
Fresh espresso 12oz after boil is done and cooled to 160
Yeast
Wyeast 1098 2liquid packs
Procedure
After pitching yeast oxygenate with 2micron diffuser stone for 30 seconds and again every hour for next 2 hours. Possibly add WLP099 when fermentation slows down.
Concerns, ?s
-Is the ingredient balance right?
-I want the SRM to be closer to 100%, what is the best way to do that?
-Is the yeast the proper one for this style of beer and will it hold up to 15% ABV? If not what do you recommend to do add WLP099 after fermentation slows? Do I oxygenate again if I do have to pitch new yeast and do I have to use a starter?
-Is 6G the proper batch size for wanting to barrel age in a 5G barrel top off due to angels share?
-How do I get the primary to not overflow with krausen like my first batch, can I get a really big primary bucket, should I use a bigger overflow tube, I know I can use fermcap but want to do that at last resort.
I know this is a alot of questions but appreciate any advice. This is a big investment to attempt this beer and I want to have something at the end that I can enjoy. Thanks.