FishinDave07
Well-Known Member
So i've been digging around the database and decided that i want to have Ohiobrewtus' Sweet Imperial Stout as a base recipe. Here it is:
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.11 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.41 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.41 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.70 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.70 %
1.00 lb Flaked Oats
3 Cans Oregon Cherry Puree
1.50 oz Hallertauer [6.00 %] (60 min) Hops 21.7 IBU
0.50 oz Hallertauer [6.00 %] (15 min) Hops 3.6 IBU
0.50 oz Amarillo Gold [10.00 %] (5 min) Hops 2.4 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.41 %
1 Pkgs Wyeast 1056/WLP001 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 5.47 gal of water at 170.1 F 154.0 F
So here go the questions:
1. I want to get a smooth, silky mouthfeel so i added 1 lb of flaked oats. Should I? add more? less?
2. The Oregon fruit puree cans are about 3 lbs. per can. In Ray Daniels DGB, he mentions using 2lbs fruit per gallon of wort. should i use 3 cans to get me around 9lbs.-ish in a 5 gallon batch?
3. While it is "acceptable" to have a late hop addition in a RIS, would it be best if i cancel it out completely as not to conflict with the cherry?
4. Any other suggestions?
I want to age this sucker a year from my wedding in January and drink it with SWMBO on our anniversary.(Aw, how cute, yeah i know)
Bring it HBTers!
Dave
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.11 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 5.41 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.41 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.70 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.70 %
1.00 lb Flaked Oats
3 Cans Oregon Cherry Puree
1.50 oz Hallertauer [6.00 %] (60 min) Hops 21.7 IBU
0.50 oz Hallertauer [6.00 %] (15 min) Hops 3.6 IBU
0.50 oz Amarillo Gold [10.00 %] (5 min) Hops 2.4 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.41 %
1 Pkgs Wyeast 1056/WLP001 Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 17.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 5.47 gal of water at 170.1 F 154.0 F
So here go the questions:
1. I want to get a smooth, silky mouthfeel so i added 1 lb of flaked oats. Should I? add more? less?
2. The Oregon fruit puree cans are about 3 lbs. per can. In Ray Daniels DGB, he mentions using 2lbs fruit per gallon of wort. should i use 3 cans to get me around 9lbs.-ish in a 5 gallon batch?
3. While it is "acceptable" to have a late hop addition in a RIS, would it be best if i cancel it out completely as not to conflict with the cherry?
4. Any other suggestions?
I want to age this sucker a year from my wedding in January and drink it with SWMBO on our anniversary.(Aw, how cute, yeah i know)
Bring it HBTers!
Dave