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Old 01-25-2011, 02:26 AM   #1
Jan 2011
Charlottesville, VA
Posts: 2

I've got some leftover grains from my last partial batch of stout that I brewed and would be interested in using some of them up for a 3 gallon (or more) batch of a strong Imperial Stout with an addition of bourbon soaked oak chips in the secondary

Ive got:
.75# Carafa III
.75# Black roasted barley
.5# Cara 60L

Anybody have opinions on type/amount of DME/LME? Other grains? Fermentables? Hops? Yeast?

I'm looking to get above 8% ABV

This will be a partial mash


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Old 01-25-2011, 04:59 AM   #2
Jan 2010
Alexandria, VA
Posts: 383
Liked 10 Times on 9 Posts

Here's a stout I made last year. I let is sit for 1month in the primary, 2 months in the secondary, and 3 months in the bottle. It was delicious...
Alexandria, VA
Piedmont Brewing Company

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

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Old 01-28-2011, 03:03 AM   #3
Jan 2011
Charlottesville, VA
Posts: 2

here's something i came up with:

LB OZ Malt or Fermentable
4 8 Light Dry Malt Extract
0 8 Molasses info
0 8 Weyermann Roasted Barley
0 8 Briess Caramel 60L
0 8 Carafa III
0 8 Flaked Oats
Batch size: 3.0 gallons

Original Gravity
(1.080 to 1.094)
Final Gravity
(1.020 to 1.024)
55 SRM / 108 EBC
Mash Efficiency

use time oz variety form aa
boil 60 mins 0.75 Columbus info pellet 15.4
boil 5 mins 0.75 Willamette info pellet 5.5
Boil: 3.0 avg gallons for 60 minutes

54.7 IBU / 12 HBU
ƒ: Tinseth

Wyeast American Ale (1056) info
ale yeast in liquid form with low to medium flocculation

9.1% ABV / 7% ABW

Any opinions? I'd be interested to know more about my hop/yeast choices and how they can be improved. Also is that too much Carafa III, or will it work fine? Should I add some more crystal malt (or other) for body?

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