I've been tweaking this recipe around quite a bit for the past few months, and brew day is quickly approaching. I had a previous thread but it got buried, so I started another one.
I would greatly appreciate any feedback/input on this bad mammajamma.
Iron Brigade
13-F Russian Imperial Stout
Author: Max Spang
Size: 5.0 gal
Efficiency: 63.0%
Attenuation: 75.0%
Calories: 385.33 kcal per 12.0 fl oz
Original Gravity: 1.114 (1.075 - 1.115)
Terminal Gravity: 1.028 (1.018 - 1.030)
Color: 39.95 (30.0 - 40.0)
Alcohol: 11.43% (8.0% - 12.0%)
Bitterness: 79.5 (50.0 - 90.0)
Ingredients:
20.0 lb Pale Ale Malt
1.5 lb Special B Malt
1.5 lb Roasted Barley
1 lb American Chocolate Malt
0.5 lb Munich Malt
0.25 lb British Black Patent
.5 lb Oats Flaked
.5 lb Barley Flaked
.5 lb Carapils®/Carafoam®
1 oz Columbus (15.0%) - added during boil, boiled 60.0 m
1.0 oz Chinook (13.0%) - added during boil, boiled 15.0 m
0.25 lb Molasses - added during boil, boiled 10.0 m
1.0 ea Pacman 1764 Yeast (BIG starter)
3.0 oz Woodford Reserve Bourbon-Soaked American Oak Wood Cubes - added dry to secondary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Boiled oak cubes for 10 minutes, aged in Woodford Reserve Bourbon for months
Results generated by BeerTools Pro 1.5.18
I'm also going to age 2 gallons or so with Vanilla beans (split & soaked in vodka a few weeks prior)
Any feedback on the recipe would be appreciated!
Also, I've never brewed a beer quite this big so any tips on aeration/fermentation would also be appreciated. I plan on splitting it into 2 5-gal carboys for primary to try to prevent any blow-off issues.
Thanks for looking!
I would greatly appreciate any feedback/input on this bad mammajamma.
Iron Brigade
13-F Russian Imperial Stout
Author: Max Spang
Size: 5.0 gal
Efficiency: 63.0%
Attenuation: 75.0%
Calories: 385.33 kcal per 12.0 fl oz
Original Gravity: 1.114 (1.075 - 1.115)
Terminal Gravity: 1.028 (1.018 - 1.030)
Color: 39.95 (30.0 - 40.0)
Alcohol: 11.43% (8.0% - 12.0%)
Bitterness: 79.5 (50.0 - 90.0)
Ingredients:
20.0 lb Pale Ale Malt
1.5 lb Special B Malt
1.5 lb Roasted Barley
1 lb American Chocolate Malt
0.5 lb Munich Malt
0.25 lb British Black Patent
.5 lb Oats Flaked
.5 lb Barley Flaked
.5 lb Carapils®/Carafoam®
1 oz Columbus (15.0%) - added during boil, boiled 60.0 m
1.0 oz Chinook (13.0%) - added during boil, boiled 15.0 m
0.25 lb Molasses - added during boil, boiled 10.0 m
1.0 ea Pacman 1764 Yeast (BIG starter)
3.0 oz Woodford Reserve Bourbon-Soaked American Oak Wood Cubes - added dry to secondary fermenter
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Boiled oak cubes for 10 minutes, aged in Woodford Reserve Bourbon for months
Results generated by BeerTools Pro 1.5.18
I'm also going to age 2 gallons or so with Vanilla beans (split & soaked in vodka a few weeks prior)
Any feedback on the recipe would be appreciated!
Also, I've never brewed a beer quite this big so any tips on aeration/fermentation would also be appreciated. I plan on splitting it into 2 5-gal carboys for primary to try to prevent any blow-off issues.
Thanks for looking!