I've never really made a big beer before... successfully... so I was hoping to get some advice on this imperial stout recipe. Ideally I want it to be thick, creamy, and have caramel/malty/roasty flavors.
Here's the recipe I'm playing around with:
3 Gallons, shooting for about 9 to 9.5ABV
80% 10lbs 0oz American Two-row Pale
8% 1lbs 0oz Flaked Oats
4% 0lbs 8oz American Crystal 90L
4% 0lbs 8oz American Black Roast
4% 0lbs 8oz American Chocolate
WLP013 London Ale
Not worrying about hops right now. So how is it looking? Anyone prefer flaked barley to flaked oats in an imperial stout? Also I've heard WLP013 can provide an oak type flavor which sounds perfect. Would this yeast be any good? Thanks guys.
Here's the recipe I'm playing around with:
3 Gallons, shooting for about 9 to 9.5ABV
80% 10lbs 0oz American Two-row Pale
8% 1lbs 0oz Flaked Oats
4% 0lbs 8oz American Crystal 90L
4% 0lbs 8oz American Black Roast
4% 0lbs 8oz American Chocolate
WLP013 London Ale
Not worrying about hops right now. So how is it looking? Anyone prefer flaked barley to flaked oats in an imperial stout? Also I've heard WLP013 can provide an oak type flavor which sounds perfect. Would this yeast be any good? Thanks guys.