ok so i manned up and bought ingredients in accordance with All Things Homebrewing: Chupacabra Russian Imperial Stout...It'll Tear Your Ass Up
. dropped the crystal 60L and made it 11lb for the marris otter, and 9 lbs for american pale 2 row instead of the above listed just to cut down on base grains.
has anyone attempted this brew before? if so, any pointers? if not, for such a grain bill, do you have any recommended temps/rests/methods for doing this? ive made all grain for a while now, stepped up to partial for one batch and now i feel confident enough to do all grain. what im planning on doing is a single rest at 158* for 90 minutes and rinsing with 168* sparge water. Pretty basic. i think that 158* for 90 will convert all that i can for my set up.
anything you can think of is very helpful! thanks!
here's the grain bill/hop schedule and adjuncts as copy/pasted from the site.
15 lb Maris Otter Pale 2-row
10 lb American Pale 2-row
2 lb Germain Munich
1 lb Caramunich (belg)
1 lb Chocolate (amer)
1 lb Crystal 40L
1 lb Crystal 60L
1 lb Flaked Wheat
1 lb Roasted Barley
.5 lb Black Patent
.5 lb Wheat Malt
.5 lb Special B
.5 oz Chinook Pellet Hops (19.4 ibu's @ 60 min)
1.5 oz Centennial Pellet Hops (12.9 ibu's @ 15 min)
.5 oz Chinook Pellet Hops (3.3 ibu's @ 5 min)
3 lbs U.P. Honey from Brampton, MI
1/2 stick of brewers licorice
for the yeast, ive put together a 1 gallon stir plate system, so i'll be propagating enough healthy yeast starter for this batch. thats not a concern with me. i figure on adding oak chips that have been aged in bourbon because thats how i roll! ahha.