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Old 11-24-2005, 09:56 PM   #1
rewster451
 
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Oct 2005
columbia, MO
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I just brewed up my Imperial stout.

First I toasted 1/2 lb. of Crisp Maris Otter.
I steeped it with 1/2 lb. of roasted barley,
1/3 lb. of dark crystal,
1/4 lb. black patent,
1/4 lb. Briess Special Roast,
1/4 lb. Chocolate Malt.

Strained, sparged.

Added 3.3 lbs. Dark Liquid Extract,
3.3 lbs. Light liquid extract,
3 lbs. Plain Light DME.

2 1/2 oz. Cascade pellets (bittering)
1 oz. Whole cascade at 30 min.
1/2 oz. cascade pellets at 30 min.

At 15 min. added 8 oz. Blackstrap Molasses,
1 1/2 tsp. gypsum,
1 tsp. Irish moss,
1 oz. whole cascade

At two minutes added 2 oz. whole fuggles.

Cooled, strained, sparged.

O.G. 1.087!!

Pitched Wyeast 1084.

Today it's bubbling slowly and there's already sediment. I'm happy.


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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-25-2005, 12:33 AM   #2
SwAMi75
 
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Sounds nice! I'll be interested to hear how you like the molasses. I've read that blackstrap has a very pronounced flavor. Report back in about a year, when it's ready.


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Old 11-25-2005, 01:46 AM   #3
DeRoux's Broux
 
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that Bridgeport Blackstrap Stout is good. recipe sounds good too.
good luck!
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Old 11-27-2005, 01:38 AM   #4
rewster451
 
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Oct 2005
columbia, MO
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I've been watching this beer more closely than I usually do, because I'm so excited about it. It started bubbling slowly, but for the last two days it's been going over 120 bubbles a minute! The krausen is unbelievable, and so is the smell. My only concern is that it might be too hoppy. I wanted it to be hoppy, and because of all the malts I figured too much would be just enough. All I can smell right now is the hops though. Not too worried, but I thought I'd post this and see if anyone has any thoughts on that.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-27-2005, 02:02 AM   #5
Porter fan
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Jun 2005
Eagle MI
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The hops give off a lot of aroma during fermention,Ageing will lesson the flavor as well you should be fine time is the key with this style.Looks like a tasty recipe to me.Good luck!

 
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Old 11-27-2005, 02:49 AM   #6
Dude
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I'd agree--with an imperial stout it will need a long time to age to be "right", which will also mellow that strong hop bite as well.

Sounds like a good one!!!!
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Old 11-27-2005, 02:52 AM   #7
rewster451
 
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Oct 2005
columbia, MO
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Thanks for all the help guys. I definitely want to give this one at least six months to mellow before I even try it. How much of that should be in the bottle and how much in secondary? And since I'm moving to california in August, if it really takes a year, will it travel? Having beer bombs in my U-haul is not something I want to deal with.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-27-2005, 03:31 AM   #8
PeatReek
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Sep 2005
Bay Area, California
Posts: 48

Quote:
Originally Posted by rewster451
How much of that should be in the bottle and how much in secondary? And since I'm moving to california in August, if it really takes a year, will it travel? Having beer bombs in my U-haul is not something I want to deal with.
Do your secondary in a Cornelius keg, you don't have to worry about it exploding or breaking. Then, what a reward when you get to Cali and bottle it!

(just a comment on convenience, dunno whether it's "better" to do secondary for 9 months rather than bottle conditioning for that period.)

 
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Old 11-29-2005, 07:59 AM   #9
rewster451
 
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Oct 2005
columbia, MO
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I started a thread on champagne yeast, and learned a lot about it from that, but for this beer in particular, I wanted to ask a specific question. When should I add it? When I rack to secondary? A few weeks before I bottle? And, like I asked in the champagne yeast thread, should I re-rack and let it settle again? Or maybe I shouldn't screw around with champagne yeast at all. I look forward to responses.
__________________
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

 
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Old 11-29-2005, 12:29 PM   #10
wild
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Jun 2005
Surprise, AZ.
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For most all of the recipes in my database that use champagne yeast have it added 3 days before bottling.

Good luck,
Wild


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