Babylon
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- Oct 13, 2008
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Ok, here's my planned recipe to start fermenting soon, I based it on the respect imperial stout recipe.
Fermentables
11 lbs Dark DME
1 lb honey
1/2 lb molasses
Steeping stuffs
1 lb Caramel malt (120L)
3/4 lb chocolate malt
1/4 lb roasted barley
1/4 lb flaked barley
Hops and licorice (cause you gotta boil licorice)
1 and 1/2 oz chinook and 1/4 oz chopped licorice stick for 60 minutes
1 oz chinook for 15 minutes
1/2 oz chinook for 5 minutes
Process
bring 3 gallons water to 155* steep steeping grains for 30 minutes
remove from heat and stir in fermentables, bring to a boil and add hops and licorice as scheduled.
Planning on pitching it on a cake of Wyeast #1084 from a just finishing batch of dry irish stout.
I was concerned about the alcohol levels killing off the yeast and considered adding some dry champagne yeast if the fermentation gets stuck at what seems like too high of a final gravity.
Fermentables
11 lbs Dark DME
1 lb honey
1/2 lb molasses
Steeping stuffs
1 lb Caramel malt (120L)
3/4 lb chocolate malt
1/4 lb roasted barley
1/4 lb flaked barley
Hops and licorice (cause you gotta boil licorice)
1 and 1/2 oz chinook and 1/4 oz chopped licorice stick for 60 minutes
1 oz chinook for 15 minutes
1/2 oz chinook for 5 minutes
Process
bring 3 gallons water to 155* steep steeping grains for 30 minutes
remove from heat and stir in fermentables, bring to a boil and add hops and licorice as scheduled.
Planning on pitching it on a cake of Wyeast #1084 from a just finishing batch of dry irish stout.
I was concerned about the alcohol levels killing off the yeast and considered adding some dry champagne yeast if the fermentation gets stuck at what seems like too high of a final gravity.