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Old 02-27-2011, 11:12 PM   #1
Jun 2009
Michigan City & Shanghai
Posts: 204
Liked 9 Times on 3 Posts

Original Gravity: 1.120
Final Gravity:1.030
Color: 63 SRM / 124 EBC
Alcohol: 12.0% ABV

12lb Light/Pale Malt Extract Syrup
1lb 4oz Chocolate Malt
1lb 4oz Special B Malt
1lb Flaked Rye
1lb American Six-row
1lb Caramel/Crystal Malt - 80L
8oz American Crystal 120L
8oz Roasted Barley

4oz Zeus at 60 minutes for 86.2IBU

Boil: 15 minutes 1oz Star Anise

2 Weeks with 10oz of Merlot Wine Chips
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Old 02-28-2011, 02:33 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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I think the base recipe is pretty good. I'd probably mash the 6-row and the flaked rye together (since those are the only two that beed conversion) and just steep the rest of the grains seperately. You might be a bit heavy on the dark crystal between the Special B and the C120, but in a big stout it might not be overkill if you like that dark fruit burnt sugar flavor.

10 oz of oak is way too much, I also like soaking for a longer period of time (this beer needs the age anyway). Say 1-1.5 oz of oak cubes for 2-3 months. If you need to do shorter I wouldn't go much over 2-3 oz of the chips.

Otherwise just make sure you pitch enough yeast, aerate the heck out of it, keep fermentation temps below 70 F (actual wort temp), and give it plenty of time.

Good luck.
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