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Old 09-13-2011, 05:22 PM   #1
vdub117
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Jan 2011
Wolfeboro, NH
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Last we celebrated the birth of my brother's baby girl by sharing a bottle of parabola, and I was blown away. The velvety smooth mouth feel, the layers of chocolate, vanilla, bourbon, and tobacco...i want to brew like this! Any thoughts on a potential recipe for something similar? I've looked up recipes for other russian imperial stouts, but am curious how to get something similar. Any thoughts?

 
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Old 10-17-2011, 02:24 PM   #2
jamest22
 
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I haven't seen a recipe, but Parabola is currently my favorite Imperial stout as well so I'd like to see one.

 
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Old 10-17-2011, 05:56 PM   #3
wonderbread23
 
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From Firestone Walker's Website:

Malts
Crisp Maris Otter Pale, Munich, Cara-hell, Carafa, Dark & Light Crystal, Chocolate, Oats, Roasted Barley

Hops
Bittering—Zeus; Late Kettle—Hallertau

From the Bottle:
ABV is 12.5%
IBU: 82
Color: 167 SRM (black)
OG: 29.5* Plato (1.127 SG)

They use an English strain of yeast. You'll probably need one of the better attenuating ones like Wyeast 1028.

Keys Points (To me):

1. You'll need an apparent attenuation of 73.5% to hit 12.5% ABV with a 1.127 starting gravity. This would leave you with a terminal gravity of 1.034.

2. Hopping. I'd use a big 60 min. charge to hit 82 IBUs using Zeus hops. Then perhaps an once or so of Hallertau in the last 20 minutes or so.

3. Malt bill. I'd probably shoot for 80% base Maris Otter and then use specialty for the rest. I really need to pop a bottle of this and do some more thinking about it.

 
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Old 10-19-2011, 06:22 PM   #4
vdub117
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Jan 2011
Wolfeboro, NH
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Awesome, thanks wonderbread...I guess I wasn't too observant when I looked at their site. Maybe the 12.5% had something to do with that I'll plug it into beersmith and see what percentages I can come with

 
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Old 10-19-2011, 06:56 PM   #5
wonderbread23
 
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Quote:
Originally Posted by vdub117 View Post
Awesome, thanks wonderbread...I guess I wasn't too observant when I looked at their site. Maybe the 12.5% had something to do with that I'll plug it into beersmith and see what percentages I can come with
I took a shot at a (VERY rough) recipe. It is within the specs for the beer but the percentages for specialty malts are likely off by quite a bit. I'd be interested to see comments from others who have had this beer and are familar with Firestone Walker's recipe formulation. I'll probably brew this within the next 6 months or so, age it for a year on oak and see where I'm at. I did some guesswork on approximating the malts as I'm not sure which maltsters they use outside of Crisp for the Maris Otter. I assumed if they're using Crisp for the base malt, perhaps they are using it for the crystal too? I also played on the hunch that the malts on the website are listed in descending order of percentages.

Parabola Clone (W.I.P.)
13-F Russian Imperial Stout



Size: 7.78 gal
Efficiency: 74.0%
Attenuation: 73.5%
Calories: 432.23 kcal per 12.0 fl oz

Original Gravity: 1.127 (1.075 - 1.115)
|============================#===|
Terminal Gravity: 1.034 (1.018 - 1.030)
|============================#===|
Color: 41.03 (30.0 - 40.0)
|=========================#======|
Alcohol: 12.56% (8.0% - 12.0%)
|==========================#=====|
Bitterness: 82.0 (50.0 - 90.0)
|====================#===========|

Ingredients:
25.25 lb Maris Otter (Crisp) (66.4%)
5.5 lb Munich TYPE II (Weyermann) (14.5%)
1.5 lb Carahell® (Weyermann) (3.9%)
1.5 lb Carafa® TYPE III (Weyermann) (3.9%)
1 lb Crystal 120 (Crisp) (2.6%)
1 lb Crystal 45 (Crisp) (2.6%)
.75 lb Chocolate (Crisp) (2.0%)
.75 lb Oats (Pregelatinized Flakes) (Briess) (2.0%)
.75 lb Roasted Barley (Crisp) (2.0%)
58 g Columbus (14.5%) - added during boil, boiled 60 min
2 oz Hallertauer Mittelfrüher (3.4%) - added during boil, boiled 30 min
.5 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1 ea WYeast 1028 London Ale™
1.5 oz Oak Cube Blend - added dry to secondary fermenter

Schedule:

00:03:00 Conversion Infusion - Liquor: 6.25 gal; Strike: 174.04 °F; Target: 151 °F
01:33:00 Conversion Rest - Rest: 90 min; Final: 151.0 °F
01:33:00 Sparge - First Sparge: 4.625 gal sparge @ 206 °F, 0.0 min; Second Sparge: 4.625 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 11.32 gal

 
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Old 10-20-2011, 10:00 AM   #6
vdub117
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Jan 2011
Wolfeboro, NH
Posts: 41

Would you brew this as a partygyle? You're stab at a recipe looks like a good start, but I'm confused by their label having the color at over 100 SRM higher than what you came up with?

 
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Old 10-20-2011, 02:17 PM   #7
wonderbread23
 
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Nope, no partigyle. Just two big sparges since my mashtun will be maxed out with the first infusion and then a long boil to concentrate everything down from 11.3 gallons to 7.8. I'll probably scale it down a bit to get the final volume closer to 6 gallons. Yeah, the label says 167 SRM. You'd need something like 20+ lbs of roasted barely to get it that dark. Black is pretty much black. I think the label is a bit off...

 
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Old 10-20-2011, 08:07 PM   #8
vdub117
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Jan 2011
Wolfeboro, NH
Posts: 41

haha that makes more sense...now for the hard part....finding the patience to be able to age it for a year

 
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Old 08-26-2012, 02:07 AM   #9
skeezerpleezer
 
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Roswell, GA
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Any updates here?

 
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Old 12-09-2012, 03:29 PM   #10
Pugalicious
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Sep 2010
San Diego, CA
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Any news on how this turned out?

 
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