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Old 04-25-2013, 11:57 PM   #1
Romulan42
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Nov 2012
Pittsburgh, Pennsylvania
Posts: 22
Liked 2 Times on 2 Posts


Recipe Type: Extract   
Yeast: WLP004 IrishAle   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5.3   
Original Gravity: 1.090   
Final Gravity: 1.024   
IBU: 65   
Boiling Time (Minutes): 60   
Color: PITCH BLACK (lol)   
Primary Fermentation (# of Days & Temp): 10-14 @ 70\'f   
Additional Fermentation: 3wks+ bottle condition   
Secondary Fermentation (# of Days & Temp): 8wks: french oak aged   
Tasting Notes: Lots and Lots of Flavor! Thick, hoppy and a faint nilla savoriness...flavor hides ABV   

Imperial Night Nookie (stout)

Hops:
2oz Chinook (60)
2oz Chinook (30)
1oz Chinook (15)
1oz Cascade (DH)

Grains:
9oz Black Patent
8oz Crystal 120
5oz Chocolate Malt
5oz Roasted Barley

@ 155' for 25minutes
Boil Size 3 gal.

Extract:
3.3lb Dark LME (60)
3lb Dark DME (60)
1lb Dark Brown Sugar (60)
3.3 Special Dark LME (30)

Adjuncts:
Cocoa Powder the Carboy Water, French Oak Chips Medium Toast, 2x Stolichnaya Soaked Vanilla Beans, Cascade DH



 
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Old 04-26-2013, 12:27 AM   #2
cgg
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Apr 2011
, Oregon
Posts: 48
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I would switch the Black Patent to 5 oz and the Roasted Barley to 9 oz. to temper the bitterness. That BP can take over if used too liberally. You still want to be able to taste the other flavors.

70 seems warm for that yeast. I'd try to keep it 64 - 68 to avoid fusel alcohol production.

Still, brewed as proposed, you'd get beer - big beer, and most likely I'd help you drink it.

I love RIS - Big is beautiful!

 
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Old 04-30-2013, 03:48 PM   #3
Romulan42
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Nov 2012
Pittsburgh, Pennsylvania
Posts: 22
Liked 2 Times on 2 Posts


the 9oz Black Patent actually works in this ...
I originally was doing 5oz Black Patent with 4oz Black Barley
but then decided there was no difference and made a merger haha...

 
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