Here you go. I did cold steep all the dark grains except for the Special B for 24 hours then added to the end of the boil. Aged in bourbon barrel for around 6 weeks.
I just transferred this to my keg to force carb then I will bottle fill from there. Loving the initial taste test. Very unique smooth tasting imperial stout.
The only thing I would have changed is mashed a little lower 145/146 to increase ferment ability.
Make a huge starter....6L, use a lot of oxygen. After the initial yeast 007 dies out around 1.055 pitch a nice sized starter of 099 super high gravity yeast.
Recipe Specifications
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Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.166 SG
Estimated Color: 58.7 SRM
Estimated IBU: 89.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
29 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.3 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 3.9 %
1 lbs 8.0 oz Special B Malt (180.0 SRM) Grain 3 3.9 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.6 %
1 lbs Roasted Barley (300.0 SRM) Grain 5 2.6 %
1 lbs Simpsons British Chocolate (450.0 SRM) Grain 6 2.6 %
8.0 oz Rye, Flaked (2.0 SRM) Grain 7 1.3 %
2 lbs 8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 8 6.5 %
8.0 oz Molasses (80.0 SRM) Sugar 9 1.3 %
3.00 oz Summit [17.00 %] - Boil 60.0 min Hop 10 52.2 IBUs
2.50 oz Cascade [7.10 %] - Boil 30.0 min Hop 11 14.0 IBUs
1.50 oz Summit [17.00 %] - Boil 30.0 min Hop 12 20.1 IBUs
4.00 Items Anise, Star (Boil 30.0 mins) Spice 13 -
2.00 oz Cascade [7.10 %] - Boil 5.0 min Hop 14 2.9 IBUs
15.00 Items Vanilla Bean Secondary 4 weeks Spice 15 -
3.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 16 -
6.00 oz Cocoa Nibs Secondary 4 weeks Flavor 17 -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 38 lbs 8.0 oz
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Name Description Step Temperat Step Time
Mash In Add 44.38 qt of water at 167.1 F 155.0 F 90 min
Sparge: Fly sparge with -1.13 gal water at 168.0 F
Notes:
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Cold steep dark grains for 24 hours to lower acidity/astringency. Do add the special B to the mash to help lower PH. Crush grains with .037gap
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