sudndeth
Well-Known Member
Alright here's a question for you, on the recipe below should I mash higher using this yeast? I've read that the "bugs" in the yeast will eat the usually non fermentible sugars. I was also thinking of boiling down the first running like was done in the 11-11-11 old ale? Do you think that's too much?
Also, what's your opinions on the Bramling Cross hops? I have an ounce and thought the black currant in the description would go well with this recipe. What says you? Lastly, do you think the chocolate and black malts are too high?
Recipe: Ol' Russian Ol'perial Stout
Style: 13F-Stout-Imperial Stout
Recipe Overview
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.058 SG
Expected OG: 1.096 SG
Expected FG: 1.023 SG
Expected ABV: 9.9 %
Expected ABW: 7.7 %
Expected IBU (using Tinseth): 88.7
Expected Color: 38.9 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
UK Pale Ale Malt 13lb 8oz (70.4 %) In Mash/Steeped
UK Amber Malt 2lb 0oz (10.4 %) In Mash/Steeped
US Chocolate Malt 1lb 0oz (5.2 %) In Mash/Steeped
UK Oat Malt 5.00 oz (1.6 %) In Mash/Steeped
US Roasted Barley 4.00 oz (1.3 %) In Mash/Steeped
US Black Malt 2.00 oz (0.7 %) In Mash/Steeped
Extract - Traditional Dark Dried Extract 2lb 0oz (10.4 %) Start Of Boil
Hops
US Warrior (15.5 % alpha) 1.50 oz Loose Pellet Hops used 60 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 20 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used 10 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 1 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used At turn off
US Warrior (15.5 % alpha) 0.50 oz Loose Pellet Hops used Dry-Hopped
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins
Recipe Notes
Also, what's your opinions on the Bramling Cross hops? I have an ounce and thought the black currant in the description would go well with this recipe. What says you? Lastly, do you think the chocolate and black malts are too high?
Recipe: Ol' Russian Ol'perial Stout
Style: 13F-Stout-Imperial Stout
Recipe Overview
Wort Volume Before Boil: 7.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.50 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.50 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.058 SG
Expected OG: 1.096 SG
Expected FG: 1.023 SG
Expected ABV: 9.9 %
Expected ABW: 7.7 %
Expected IBU (using Tinseth): 88.7
Expected Color: 38.9 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
UK Pale Ale Malt 13lb 8oz (70.4 %) In Mash/Steeped
UK Amber Malt 2lb 0oz (10.4 %) In Mash/Steeped
US Chocolate Malt 1lb 0oz (5.2 %) In Mash/Steeped
UK Oat Malt 5.00 oz (1.6 %) In Mash/Steeped
US Roasted Barley 4.00 oz (1.3 %) In Mash/Steeped
US Black Malt 2.00 oz (0.7 %) In Mash/Steeped
Extract - Traditional Dark Dried Extract 2lb 0oz (10.4 %) Start Of Boil
Hops
US Warrior (15.5 % alpha) 1.50 oz Loose Pellet Hops used 60 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 20 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used 10 Min From End
UK Bramling Cross (6.0 % alpha) 0.50 oz Loose Pellet Hops used 1 Min From End
US Warrior (15.5 % alpha) 1.00 oz Loose Pellet Hops used At turn off
US Warrior (15.5 % alpha) 0.50 oz Loose Pellet Hops used Dry-Hopped
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (67C/152F)
Step: Rest at 153 degF for 60 mins
Recipe Notes