Bourbon Barrel Aged Imperial Stout
Last thoughts of this recipe? 14l/3,7 Gallons
Is should be OG 1.097, IBU: 97, Color 125 ebc.
56,68% Pale Malt
7,29% Roasted Barley
4,86% Flaked Barley
4,45% Special B
4,05% Chocolate Malt
2,43% Muscovado Sugar
0,35oz Chinook FWH
1,4oz Magnum 60min
0,88oz Fuggles 10min
0,71oz Willamette 5min
2,5oz Oak chips soaked in bourbon
Yeast:Nottingham and Safale S04
Mash at 23l/6gal igloocooler 90min/150F, going to use 17l/4,5gal mash water. Drain the wort out and add 8l/2gal of sparge water. Let the sparge water sit 20min and drain that out. Boil 60min in two kettles, divide the hops to each. Chill it to 19c/66F and let it ferment something like three weeks to month and rack it to secondary with oak chips.
My water profile looks like this:
Cal: 15,2 ppm
Na: 8 ppm
Cl: 3,5 ppm
HCO3: 85,4 ppm
I was going to 4gm/0,14oz each of: Baking Soda, Gypsum and Calcium Chloride.
So what do you masters think of it?