Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help me make my 30th birthday beer
Reply
 
Thread Tools
Old 09-22-2012, 04:27 PM   #1
Bear419
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Carmel, In
Posts: 75
Liked 5 Times on 5 Posts
Likes Given: 20

Default Help me make my 30th birthday beer

Inspired by Revvey, I am making a beer that will age for three years and be opened on my 30th birthday. The plan is to make a huge Oaked RIS. Ferment with safale-04 then pitch white labs super high gravity to bring the ABV up to around 15%, then oak in secondary.

What do you guys think of the recipe below? doe it look technically sound and like something that will benefit from the aging?

-----
XXX RIS
Imperial Stout
Type: All Grain Date: 9/22/2012
Batch Size (fermenter): 5.25 gal Brewer: Jim Coleman
Boil Size: 6.89 gal Asst Brewer: Folks at HBT
Boil Time: 90 min Equipment: My Equipment
End of Boil Volume 5.76 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 67.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5.25 gal London, England Water 1 -
10 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 44.3 %
1 lbs 6.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Grain 3 5.7 %
1 lbs 6.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 5.7 %
11.0 oz Brown Malt (65.0 SRM) Grain 5 2.8 %
11.0 oz Chocolate Malt (450.0 SRM) Grain 6 2.8 %
6.0 oz Roasted Barley (300.0 SRM) Grain 7 1.5 %
8 lbs Light Dry Extract (8.0 SRM) Dry Extract 8 33.0 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 9 4.1 %
3.50 oz Summit [17.00 %] - Boil 60.0 min Hop 10 118.5 IBUs
2.00 oz Centennial [10.00 %] - Boil 7.0 min Hop 11 10.7 IBUs
2.00 oz Northern Brewer [8.50 %] - Boil 0.0 min Hop 12 0.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 13 -
1.0 pkg Super High Gravity Ale (White Labs #WLP099) [35.49 ml] Yeast 14 -
4.00 oz Oak Cubes Med (Secondary 7.0 days) Flavor 15 -
8.00 oz Bourbon (Secondary 0.0 mins) Flavor 16 -

Beer Profile

Est Original Gravity: 1.137 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 14.8 %
Bitterness: 129.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 43.6 SRM
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 24 lbs 4.1 oz
Sparge Water: 4.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.65 qt of water at 166.2 F 152.0 F 60 min

Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 4.90gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.12 oz Carbonation Used: Bottle with 4.12 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 900.00 days
Fermentation: Ale, Two Stage Storage Temperature: 70.0 F
Notes

Ferment with safale for 7 days then pitch super high gravity


Bear419 is offline
 
Reply With Quote
Old 09-24-2012, 12:27 PM   #2
Bear419
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Carmel, In
Posts: 75
Liked 5 Times on 5 Posts
Likes Given: 20

Default

Hate to be that guy, but I posted it early in the weekend and it sank like a rock this morning, so just this one time.

*bump*


Bear419 is offline
 
Reply With Quote
Old 09-24-2012, 01:36 PM   #3
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 2,107
Liked 322 Times on 269 Posts
Likes Given: 7

Default

That is a lot of stuff going on in 1 brew. Are you basing this off something you have done before or a "known" recipe?

For the mash, you'll want to raise that sparge water temp up so that the actually sparge ends up in the upper 160's.
billl is offline
 
Reply With Quote
Old 09-24-2012, 01:47 PM   #4
JordanThomas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, Michigan
Posts: 889
Liked 83 Times on 77 Posts
Likes Given: 426

Default

Seems like a lot going on, but I don't see why it wouldn't work.
JordanThomas is offline
 
Reply With Quote
Old 09-24-2012, 02:04 PM   #5
Bear419
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Carmel, In
Posts: 75
Liked 5 Times on 5 Posts
Likes Given: 20

Default

Quote:
Originally Posted by billl View Post
That is a lot of stuff going on in 1 brew. Are you basing this off something you have done before or a "known" recipe?

For the mash, you'll want to raise that sparge water temp up so that the actually sparge ends up in the upper 160's.
The grain bill is a scaled up from a clone of Old Rasputin and had to add the corn sugar to get down to the right FG.

I based the hops off Designing Great beers and scaled them to come up with a IBU/SG ratio of just under 1.

The oak and bourbon are my own contribution, but I know other RISs use oak (Yeti, Dragon's Milk) and I figure with the aging it will have plenty of time to meld with the other flavors.
Bear419 is offline
 
Reply With Quote
Old 09-24-2012, 03:14 PM   #6
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 2,107
Liked 322 Times on 269 Posts
Likes Given: 7

Default

Just my 2 cents, but I wouldn't add bourbon. This beer is going to be a monster all on its own, so I wouldn't be highlighting any additional alcohol flavors.

If you haven't already, make sure you plug this into a yeast calculator to verify your pitching rates. Also, you'll definitely need a good way to control temps. This thing is likely going to go like a runaway train and throw off a whole lot more heat than your average brew.
billl is offline
Bear419 Likes This 
Reply With Quote
Old 09-24-2012, 04:39 PM   #7
ahurd110
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Marietta, GA
Posts: 98
Liked 4 Times on 3 Posts
Likes Given: 4

Default

I would increase the roast to 12oz or even a full lb. The flavor will mellow over 3 years. Looks good though!
ahurd110 is offline
Bear419 Likes This 
Reply With Quote
Old 09-24-2012, 04:49 PM   #8
Bear419
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Carmel, In
Posts: 75
Liked 5 Times on 5 Posts
Likes Given: 20

Default

Quote:
Originally Posted by ahurd110 View Post
I would increase the roast to 12oz or even a full lb. The flavor will mellow over 3 years. Looks good though!
Good call, I was planning for the hops and oak to mellow over time, but hadn't given much thought to how the malt profile might change.


Bear419 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sierra Nevada 30th Fritz & Ken k1200rsvt Recipes/Ingredients 8 05-18-2012 04:17 PM
Need a Birthday Beer Recipe!!! _d_ Recipes/Ingredients 5 05-07-2012 05:23 AM
birthday beer brockettbrews Recipes/Ingredients 4 04-21-2012 02:02 PM
7 Month Beer for my Birthday pablo1337 Recipes/Ingredients 2 03-02-2011 03:21 AM
Birthday Beer Col224 Recipes/Ingredients 2 01-03-2009 09:32 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS