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Old 12-24-2012, 02:17 AM   #11
Komodo's Avatar
May 2011
Bloomington, IN
Posts: 386
Liked 35 Times on 29 Posts

Yes, looking for feedback on this. Did you brew it as you have listed here? I'm looking for a clone, and was planning to brew it in the next two weeks to age for next Xmas.

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Old 12-24-2012, 07:12 PM   #12
Jan 2011
Wolfeboro, NH
Posts: 41

I never ended up brewing this recipe, instead I used parts of it for inspiration, and combined bits and pieces from other RIS recipes. End result was a great stout, but not oak aged or 12.5%, so not so much a parabola clone. Good Luck though if you take a shot at the Parabola!

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Old 03-01-2013, 01:15 AM   #13
Aug 2008
Northern NJ, Garden State
Posts: 12

I am trying to replicate Firestone Walker's Parabola bourbon barrel-aged Russia Imperial Stout. After studying the profile published by Firestone Walker, I developed the recipe below in BeerSmith. While British yeast may be more appropriate, I am hoping that WLP001 is up to the task (I just harvested 2L from my fermentor). As you can see, I like to keep my recipes simple and round all ingredients to whole numbers. The grain bill looks over the top -- and then adding bourbon.

I plan to brew next week. I would appreciate input on the appropriate amount of bourbon to add. I will start out with ~12 gallons in my fermentor and generally end up kegging 10 gallons when I am done.

12 Gallon Batch
ABV (prior to adding Bourbon) = 11.5%

32 lbs Pale Malt, Maris Otter (3.0 SRM)
8 lbs Munich Malt (9.0 SRM)
2 lbs Carafa I (337.0 SRM)
2 lbs Roasted Barley (300.0 SRM)
1 lbs Caramel/Crystal Malt - 15L (15.0 SRM)
1 lbs Caramel/Crystal Malt -120L (120.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) Grain 8
5 oz Columbus/Tomahawk/Zeus [14.0%] - Boil 60 min
5 oz Hallertauer [4.8%] - Boil 30 min
2 Whirlfloc Tablet (Boil 15 min)
California Ale (White Labs #WLP001)
4 oz Oak Chips (Secondary 7 days)
12 oz Bourbon (Secondary 2 weeks)
12 oz Bourbon - 2 (Bottling 0 min)

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Old 10-13-2013, 01:40 PM   #14
wonderbread23's Avatar
Apr 2009
Posts: 1,047
Liked 44 Times on 39 Posts

Better late than never, I finally got around to taking a shot at cloning this:

Here's the recipe I ended up brewing:

Size: 2.74 gal
Efficiency: 60%
Attenuation: 73.0%

Original Gravity: 1.127 SG
Terminal Gravity: 1.034 SG (projected)
Color: 53.12 SRM
Alcohol: 12.42% ABV
Bitterness: 79.6 IBUs

10.5 lb (64.1%) Maris Otter (Crisp)
1.75 lb (10.7%) Munich TYPE II (Weyermann)
14 oz (5.3%) Chocolate (Crisp)
8 oz (3.1%) Roast Barley (Crisp)
8 oz (3.1%) Carafa Special® TYPE III (Weyermann)
12 oz (4.6%) Flaked Oats (Briess)
8 oz (3.1%) Carahell® (Weyermann)
8 oz (3.1%) Crystal 120 (Crisp)
8 oz (3.1%) Crystal 45 (Crisp)

22 g Columbus (15.0% AA) – boiled 60 m
1/2 tablet Whirlfloc – boiled 15 m
0.5 tsp Wyeast Nutrient – boiled 10 m
1 oz Hallertauer Hersbrucker (4.5% AA) – Whirlpool Rest 15m

Fermentis Safale US-05

148 °F – 60m
170.0 °F – 10m

1. Chill to 62°F and keep at 64°F until activity slows
2. Raise temp to 72°F 3 days
3. Crash to 32°F 3 days

Split into 1-gallon vessels with oak soaked in bourbon.

Vessel 1: 0.25 oz. American Heavy Toast + 2oz. Larceny Wheated Bourbon
Vessel 2: 0.25 oz. American Heavy Toast + 2oz. Rittenhouse Rye 101

I'll let you know how close it is once it's all packaged up!
My Blog: The Pour Report

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Old 10-13-2013, 02:46 PM   #15
Jul 2011
Marietta, GA
Posts: 98
Liked 4 Times on 3 Posts

Looks good, keep us updated! Though it it doesn't make a huge difference in the long run, good call with the rittenhouse, awesome stuff.

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Old 03-04-2015, 10:58 PM   #16
Feb 2015
Posts: 2

Any updates? I'd love to brew this.

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Old 03-08-2015, 12:21 AM   #17
Ariza-Poet's Avatar
Feb 2015
Posts: 77
Liked 21 Times on 10 Posts

If I ever brew this would be the one id brew.
When u oak age are you just getting bourbon soaked oak chips or u guys actually got barrels?

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Old 03-30-2015, 09:47 AM   #18
Feb 2014
Posts: 38
Liked 5 Times on 4 Posts

I'm working on piecing together a recipe. I recently heard in an interview with Matt B. ( that they mash very thick with this beer. So thick, that they have to manually stir it. That shouldn't affect taste too much, and it's really just them pushing their brewhouse to the limit, but it is interesting nonetheless. He also said they boil parabola for twice as long as most of their beers. I'm assuming that means they boil it for about 2 hours. Finally, Matt mentions that the 82 IBU is measured before the beer is put in the barrels, but when they pull it out those IBU's have dropped by about half. I know that's not a whole lot of info, but every bit helps. I'm going to continue to scour the internet for info, and I'll report back with any findings.

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Old 03-30-2015, 01:06 PM   #19
Jul 2009
Posts: 504
Liked 52 Times on 40 Posts

Because this is bourbon barrel aged, you all are shooting for a final gravity that probably isn't representative of what parabola's actually is. The base beer is more likely 10.5-11.5 abv and the additional alcohol is picked up from the barrel. At my previous brewery, we on average picked up 2% abv from barrel aging in bourbon barrels. I would not be surprised if this beer finishes in the 1.040s.

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Old 03-30-2015, 03:11 PM   #20
Oct 2007
Winston-Salem, NC
Posts: 666
Liked 105 Times on 74 Posts

I brewed this up on 03/14/15. I use BIAB and the mash was still thick as oatmeal. I calculated at 55% efficiency but hit about 49.2%. pH was low at 5.1. OG came in at 1.118. I fermented at 65°F for 3-days and then moved it to 68°F ambient for the duration. I checked it Friday (13-days) and gravity is 1.037. Actually, it already tastes pretty good. Has a slight warming, nice roasty chocolately flavor. I think it's going to turn out really nice. My current plan is to add bourbon-soaked oak chips and some bourbon that has been sitting on vanilla beans for a couple months to ~3 gallons of this, and create a cayenne/cinnamon/vanilla mixture to put in the rest. I'm going to let it sit for a while before doing anything.

BeerSmith 2 Recipe Printout -
Recipe: Parabola Imperial Stout
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 7.76 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.126 SG
Estimated Color: 60.7 SRM
Estimated IBU: 79.4 IBUs
Brewhouse Efficiency: 55.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
23 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
4 lbs 4.0 oz Munich II (Weyermann) (8.5 SRM) Grain 2 12.3 %
2 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 7.2 %
1 lbs 12.0 oz Oats, Flaked (1.0 SRM) Grain 4 5.1 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 2.9 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.9 %
1 lbs Roasted Barley (300.0 SRM) Grain 7 2.9 %
2.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 66.3 IBUs
2.00 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 9 13.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
1.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 12 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
0.50 lb Oak Chips (Secondary 7.0 days) Flavor 14 -
5.50 oz Bourbon (Secondary 2.0 weeks) Other 15 -
5.50 oz Bourbon - 2 (Bottling 0.0 mins) Other 16 -

Mash Schedule: BIAB, Full Body
Total Grain Weight: 34 lbs 8.0 oz
Name Description Step Temperat Step Time
Saccharification Add 41.15 qt of water at 164.9 F 151.0 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
27.5°P OG. 5.1 pH mash

03/27/15 - 1.037 gravity, alcohol warming, roasty and slighty sweet.

Created with BeerSmith 2 -

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