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Old 05-12-2013, 06:46 AM   #1
avm221
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Jan 2013
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ok i found this in the recipe section of this sight:
im wondering if it is necessary to do such a long fermentation? i only have a few carboys and hoping not to tie 2 up for a year.


Recipe Type: All Grain
Yeast: Wyeast 9097
Yeast Starter: YES
Batch Size (Gallons): 8
Original Gravity: 1.117
Final Gravity: 1.026
IBU: 110
Boiling Time (Minutes): 200+
Color: 80
Primary Fermentation (# of Days & Temp): 45 Days at 68
Secondary Fermentation (# of Days & Temp): 260 days at 68
Tasting Notes: Rich stout that develops into roasty dark fruit flavors.

Ingredients
Amt Name Type # %/IBU
24 lbs Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 1 70.6 %
5 lbs 8.0 oz Brown Malt (65.0 SRM) Grain 2 16.2 %
2 lbs 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 7.4 %
2 lbs Wheat, Midnight (550.0 SRM) Grain 4 5.9 %
5.00 oz Calypso [12.00 %] - First Wort 180.0 min Hop 5 116.5 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 6 -
1.5 pkg Old Ale Blend (Wyeast Labs #9097-PC) [50.00 ml] Yeast 7 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.120 SG Measured Original Gravity: 1.120 SG
Est Final Gravity: 1.036 SG Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 11.2 % Actual Alcohol by Vol: 12.6 %
Bitterness: 116.5 IBUs Calories: 432.1 kcal/12oz
Est Color: 79.2 SRM
Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 34 lbs
Sparge Water: 7.63 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 8.50 gal of water at 173.7 F 158.0 F 60 min

Sparge Step: Fly sparge with 7.63 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).



 
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Old 05-12-2013, 12:20 PM   #2

From what i can tell this is an imperial stout and will require months of aging in order for it to blend all the flavors


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Old 05-12-2013, 01:52 PM   #3
Chrisl77
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Do you bottle or keg? If you keg I would skip the secondary and just move it right to the keg after its done fermenting. I let my big beers sit in primary for at least a month. If I was bottling that I would probably secondary for maybe 60 or 90 days, then bottle and not look at them for at least a year.
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Old 05-12-2013, 04:10 PM   #4
chickypad
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That first yeast blend contains Brett, that's the reason for the really long secondary. I have no experience with sour beers, but don't you risk bottle bombs bottling too early with Brett?

 
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Old 05-12-2013, 07:47 PM   #5
avm221
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Yes it is an imperial stout.

I do keg some and bottle some too, most Likely I would bottle it

So if I do.
1 month primary
1 month secondary

Would that not be enough time?

 
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Old 05-12-2013, 07:56 PM   #6
Chrisl77
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I don't make sour beers so I am not familiar with that type of yeast so someone else would have to chime in if brett takes a long time to finish fermenting. For a normal yeast that finishes off in a month that would have been the schedule I would have used.
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Old 05-12-2013, 08:50 PM   #7
avm221
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I would not make it a sour.

 
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Old 05-12-2013, 08:52 PM   #8
avm221
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If I don't do it as a sour will the fermentation time change?

 
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Old 05-12-2013, 10:12 PM   #9
Chrisl77
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Yes I am not positive but am pretty sure if your doing it as a sour you would primary it with the s-04 then transfer it to secondary and add the brett. So if your not adding the brett you would only need to primary technically. You may still want to secondary for a month before bottling. Then just age for a long time in the bottles.


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