CaptainAugee
Member
Hi all,
I was going to make an 5.5 gallon all-grain batch imperial stout recipe I found on an old forum post, but I was wanting to add some more flavors to it in secondary and I needed some advice on balancing them. What I'm shooting for is a mimicry of Founders Kentucky Breakfast Stout.
Here's the base recipe, adjusted to 5.5 gallons
Grain Bill
14.00 lbs. / Pale Malt(2-row) / UK
1.00 lbs. / Crystal 120L / UK
0.50 lbs. / Chocolate Malt / UK
0.25 lbs. / Black Patent Malt / UK
0.25 lbs. / Wheat Malt / US
0.50 lbs. / Roasted Barley / UK
Hops
1.50 oz. Magnum Whole, 60 min.
1.00 oz. Northern Brewer Whole, 10 min.
0.75 oz. Centennial Whole, 0 min.
Yeast
White Labs WLP001 California Ale, with 1.5 Liter Starter
Mash
Single Infusion Mash, ballpark of 1.3 quarts/lb grain
Saccharification Rest Temp : 154 for 60 min
Sparge Temp : 165 for 15 min
Fermentation
Primary: 2-3 weeks at 68
Secondary: 3-4 weeks at 68 with 2.5 oz bourbon-soaked oak cubes
Bottle Aging: 4 weeks-1 year (depending on how patient I am)
If you have anything to add to the above recipe, feel free to comment. My concern, though, was adding more flavors to the secondary. I was planning on adding 2.5 oz Buffalo Trace Bourbon-soaked French oak cubes (after draining bourbon back to bottle), but I also wanted to add 1-2 vanilla beans (cut into thirds, innards included). At bottling, I wanted to incrementally add 16 oz of cold-brewed coffee on top of all that.
I was hoping to get advice on whether I have too much or too little of any one flavor with the wood, vanilla, or coffee. Also, I'd like to know if I need to prepare the vanilla beans somehow or consider adding coffee at a different time in the process; or am I just trying to add to many flavors. Any and all advice is welcome.
I was going to make an 5.5 gallon all-grain batch imperial stout recipe I found on an old forum post, but I was wanting to add some more flavors to it in secondary and I needed some advice on balancing them. What I'm shooting for is a mimicry of Founders Kentucky Breakfast Stout.
Here's the base recipe, adjusted to 5.5 gallons
Grain Bill
14.00 lbs. / Pale Malt(2-row) / UK
1.00 lbs. / Crystal 120L / UK
0.50 lbs. / Chocolate Malt / UK
0.25 lbs. / Black Patent Malt / UK
0.25 lbs. / Wheat Malt / US
0.50 lbs. / Roasted Barley / UK
Hops
1.50 oz. Magnum Whole, 60 min.
1.00 oz. Northern Brewer Whole, 10 min.
0.75 oz. Centennial Whole, 0 min.
Yeast
White Labs WLP001 California Ale, with 1.5 Liter Starter
Mash
Single Infusion Mash, ballpark of 1.3 quarts/lb grain
Saccharification Rest Temp : 154 for 60 min
Sparge Temp : 165 for 15 min
Fermentation
Primary: 2-3 weeks at 68
Secondary: 3-4 weeks at 68 with 2.5 oz bourbon-soaked oak cubes
Bottle Aging: 4 weeks-1 year (depending on how patient I am)
If you have anything to add to the above recipe, feel free to comment. My concern, though, was adding more flavors to the secondary. I was planning on adding 2.5 oz Buffalo Trace Bourbon-soaked French oak cubes (after draining bourbon back to bottle), but I also wanted to add 1-2 vanilla beans (cut into thirds, innards included). At bottling, I wanted to incrementally add 16 oz of cold-brewed coffee on top of all that.
I was hoping to get advice on whether I have too much or too little of any one flavor with the wood, vanilla, or coffee. Also, I'd like to know if I need to prepare the vanilla beans somehow or consider adding coffee at a different time in the process; or am I just trying to add to many flavors. Any and all advice is welcome.
