So this beer was requested by my wife after I made a double chocolate oatmeal milk stout last year. I have already made the beer but I wanted to get some feed back as it sits in my primary. I used dark malt extract and steeped all the grains for 45mins at 155F. Any and all advice is appreciated.
Recipe Type: Extract
Yeast: Wyeast Irish Ale 1084
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.083
Final Gravity: 1.015
IBU: 29
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days @ 70
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 14 days @ 70.
MALT AND GRAINS
9.5lbs. Dark LME
1.25lbs flaked oats
0.5lbs coffee malt
1.25lbs chocolate malt
0.25 lbs Black Roasted Barley
0.5lbs Flake wheat
0.5lbs Crystal 120L
HOPS
.75 oz northern Brewer @60 min (5%AA)
1 oz Goldings (kent) @ 20 min (5%AA)
OTHER ADDITIONS
1cup Sour Cherry Syrup @15mins
9oz cocoa powder @ 15 min
YEAST
Wyeast 1084 Irish Ale
1 vanilla bean added at bottling.
I soaked 4oz of french oak chips in jim beam red stagg black cherry infused bourbon for two weeks then I plan to rack the beer into the secondary and drain the bourbon from the oak chips and toss them in for the remaining 2weeks in the secondary. This is going to be a BIG beer I cannot wait to try it.
Recipe Type: Extract
Yeast: Wyeast Irish Ale 1084
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.083
Final Gravity: 1.015
IBU: 29
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days @ 70
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): 14 days @ 70.
MALT AND GRAINS
9.5lbs. Dark LME
1.25lbs flaked oats
0.5lbs coffee malt
1.25lbs chocolate malt
0.25 lbs Black Roasted Barley
0.5lbs Flake wheat
0.5lbs Crystal 120L
HOPS
.75 oz northern Brewer @60 min (5%AA)
1 oz Goldings (kent) @ 20 min (5%AA)
OTHER ADDITIONS
1cup Sour Cherry Syrup @15mins
9oz cocoa powder @ 15 min
YEAST
Wyeast 1084 Irish Ale
1 vanilla bean added at bottling.
I soaked 4oz of french oak chips in jim beam red stagg black cherry infused bourbon for two weeks then I plan to rack the beer into the secondary and drain the bourbon from the oak chips and toss them in for the remaining 2weeks in the secondary. This is going to be a BIG beer I cannot wait to try it.