TheBrewFather
Member
Looking for some tips and criticism on my recipe. Not sure if I should post it here or in recipes thread... It's going to be my first all-grain batch 
Josh's Imperial Tiramistout
12 # Pale Malt (60%)
03 # Flaked Barley (15%)
02 # Crystal 60L (10%)
1.5 # Chocolate Malt (7%)
0.5 #Honey Malt (2.5%)
0.5 #Victory (2.5%)
0.25 # Black Patent (1.5%)
0.5 #Lactose (2.5%)
2 oz Chinook 60 boil mins (58 IBU)
3 oz Cocoa powder boil 15mins
1 Tb Irish Moss boil 15 mins
WLP007 Dry English Ale Yeast
Cold-brewed coffee to taste at bottling
Sweet Marsala wine to taste at bottling
~1 Tb (or to taste) Vanilla extract at bottling
Total Grain Weight: 20 lbs 4.0 oz
Est Original Gravity: 1.099
Est Final Gravity: 1.018
Estimated Alcohol by Vol: 10.9 %
Bitterness: 57.6 IBUs
I thought the victory malt would supply the taste of the ladyfingers, the lactose and vanilla would make up the cream, and the coffee... well, that's self-explanatory. Thanks for the input
Josh's Imperial Tiramistout
12 # Pale Malt (60%)
03 # Flaked Barley (15%)
02 # Crystal 60L (10%)
1.5 # Chocolate Malt (7%)
0.5 #Honey Malt (2.5%)
0.5 #Victory (2.5%)
0.25 # Black Patent (1.5%)
0.5 #Lactose (2.5%)
2 oz Chinook 60 boil mins (58 IBU)
3 oz Cocoa powder boil 15mins
1 Tb Irish Moss boil 15 mins
WLP007 Dry English Ale Yeast
Cold-brewed coffee to taste at bottling
Sweet Marsala wine to taste at bottling
~1 Tb (or to taste) Vanilla extract at bottling
Total Grain Weight: 20 lbs 4.0 oz
Est Original Gravity: 1.099
Est Final Gravity: 1.018
Estimated Alcohol by Vol: 10.9 %
Bitterness: 57.6 IBUs
I thought the victory malt would supply the taste of the ladyfingers, the lactose and vanilla would make up the cream, and the coffee... well, that's self-explanatory. Thanks for the input
