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Old 04-01-2009, 05:18 PM   #1
Matt Up North
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Jul 2008
Santa Rosa, CA
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Imperial Stout

10 gal

OG 1.118 / FG 1.030 / IBU 70 / SRM 50 / ABV 11.4%

30 lbs Pale Malt
7 bls Flaked Oats
3 lbs Roasted Barley
1 lb Chocolate
.5 lb Crystal 60
.25 lb Crystal 90

5lbs Brown Sugar

4 oz Magnum (45 min)
2 oz Centennial (10 min)
Irish Moss

US-05 yeast

Mash 146 for 90 min, boil 90 min, Ferment for 4 weeks in primary around 65* - 70*

Any advice on drying this out more than 1.030 without raising the percentage of sugar? I mean, if I went to 15% I could get lower, but I feel like that is cheating...am I wrong here
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Old 04-01-2009, 06:57 PM   #2
cactusgarrett
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Apr 2008
Madison, WI
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Swap out some Pale Malt with corn sugar in the boil, maybe?
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Old 04-02-2009, 02:33 AM   #3
GunnerMan
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Jun 2008
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Yeah more sugar aught to do it, or if you want to get risky use some beano :P
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Old 04-03-2009, 02:33 AM   #4
diatonic
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Jan 2009
Boise, ID
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I'm kinda new at this, but 7 lbs of flaked oats seems like overkill for a 10 gallon batch. I just did an imperial stout and used under 1.5 lbs for a 5 gallon batch. Again, I'm kinda new at this, but 7 lbs of flaked oats seems like a lot.
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Old 04-03-2009, 06:50 PM   #5
Matt Up North
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I am trying to keep it around 15%-20%. The last time I made a 10 gallon stout it came out to that ratio and was delicious
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Old 04-03-2009, 06:58 PM   #6

Using regular table sugar vs. brown will probably dry it out even further.

 
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