Okay, this is kind of born out of necessity due to a buddy of mine at a NC Brewing Company giving me a Pappy Van Winkle 23 year barrel...
I want to brew a Munich base Imperial Stout, but my problem is that with all of the roasted malts, will I have to add some 6-Row to help with the conversion since Munich is much lower in amylase?
This is what I have so far: (I plan on brewing this the 18th)
Recipe Type: All Grain
Yeast: White Labs- San Diego Super Yeast
Yeast Starter: Yes - 5gal
Batch Size (Gallons): 55
Original Gravity: 1.104
Final Gravity: 1.019
Boiling Time (Minutes): 75
Primary Fermentation (# of Days & Temp): 21 Days @ 70 F
Mash: Single Infusion, 60mins @ 150*
130 lbs Munich 10L
15 lbs Brown Sugar
10 lbs Pale 6-Row (If I must add 6-Row, I will move Aromatic & Oats to 8lbs)
10 lbs Aromatic Malt
10 lbs Quick Oats
11 lbs Chocolate Malt
11 lbs Roasted Barley
16 oz Columbus (Tomahawk) @ 60mins
16 oz Columbus (Tomahawk) @ 30mins
8 oz Cascade @ 30mins
8 oz Cascade @ 15mins
Thanks in advance!