Hi guys, I have been all grain brewing for a few months now, trying to dial my equipment in.
I finally mustered up the courage to start trying to design my own recipes. Im working on an imperial stout, with oatmeal stout influences. It will be the base beer for my house Oaked Bourbon Stout.
What do you think of this:
Imperial Stout Trial
Type: All Grain Date: 7/23/2012
Batch Size (fermenter): 11.00 gal Brewer: Caleb
Boil Size: 13.95 gal Asst Brewer:
Boil Time: 60 min Equipment: BrewHaus
End of Boil Volume 11.70 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.50 gal Est Mash Efficiency 71.6 %
Fermentation: Ale, Two Stage
Amt Name Type # %/IBU
32 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.2 %
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.3 %
1 lbs Biscuit Malt (23.0 SRM) Grain 3 2.6 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 4 2.6 %
1 lbs Carafa II (412.0 SRM) Grain 5 2.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 6 2.6 %
3.00 oz Chinook [13.00 %] - First Wort 60.0 min Hop 7 60.4 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 30.0 min Hop 8 4.3 IBUs
1.00 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 9 3.4 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast
Est Original Gravity: 1.087 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 68.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 35.9 SRM
For the yeast, I have a 4 jars of WLP004 slurry from a previous stout that I will use for a monster starter.
Im sure Im way off here, can you point me in the right direction? Or does this actually look drinkable??