mozart4898
Well-Known Member
Greetings and Happy Holidays all!
Only recently being back into brewing, I've got a list of recipes and ideas and now just need the time to brew them, space for fermenters...and then I need to drink all the beer too! (Oh, what a problem to have... )
I'm planning to brew an imperial stout on New Year's Day...of course that's a way off but I'm really looking forward to this one and want to make sure it comes out well. Obviously a good bit of both time and money will go into this one.
Not looking to clone anything specifically, but my favorite RIS I've had was the Oak Aged Yeti, and I also have enjoyed the New Holland Dragon's Milk. If I'm missing something that's a key ingredient in both (or if something is drastically out of place) please let me know...but as I said this isn't meant to be a clone.
Calculations from the BrewR Android App:
OG - 1.115
FG - 1.029 (will likely be lower, can't adjust for apparent attenuation in app)
Bitterness - 92.6 IBU
SRM - 62
ABV - 11.4% (likely higher - 11.5-12% is my goal, not sure I want it to get much over 12% though)
Planning to mash probably around 154 - not too low, not too high.
5.25 gallons into primary, full boil starting with ~7 gallons. Calculations are assuming 75% efficiency, 2 runs with my system have been 76-77%
12 lb Maris Otter (52.2%)
5 lb Munich (21.7%)
2 lb Flaked Barley (8.7%)
1 1/2 lb Chocolate Malt (6.5%)
1 lb Crystal 40L (4.3%)
3/4 lb Special B (3.3%)
3/4 lb Roasted Barley (3.3%)
2 oz Calypso (17% AA, 72.6 IBU) 60 min
1 oz Cascade (8.5% AA, 6.6 IBU) 10 min
1 oz Columbus (17.5% AA, 13.6 IBU) 10 min
2 oz Mt. Hood (7.5% AA, 0.0 IBU) 0 min
2 packs US-05
1-2 oz bourbon soaked oak chips in secondary for 1-2 weeks
Looking for a malty, chewy stout with nice coffee and dried fruit flavors, as well as some spice and "resinous" qualities from the hops, with a touch of vanilla from the oak and a hint of bourbon.
Only recently being back into brewing, I've got a list of recipes and ideas and now just need the time to brew them, space for fermenters...and then I need to drink all the beer too! (Oh, what a problem to have... )
I'm planning to brew an imperial stout on New Year's Day...of course that's a way off but I'm really looking forward to this one and want to make sure it comes out well. Obviously a good bit of both time and money will go into this one.
Not looking to clone anything specifically, but my favorite RIS I've had was the Oak Aged Yeti, and I also have enjoyed the New Holland Dragon's Milk. If I'm missing something that's a key ingredient in both (or if something is drastically out of place) please let me know...but as I said this isn't meant to be a clone.
Calculations from the BrewR Android App:
OG - 1.115
FG - 1.029 (will likely be lower, can't adjust for apparent attenuation in app)
Bitterness - 92.6 IBU
SRM - 62
ABV - 11.4% (likely higher - 11.5-12% is my goal, not sure I want it to get much over 12% though)
Planning to mash probably around 154 - not too low, not too high.
5.25 gallons into primary, full boil starting with ~7 gallons. Calculations are assuming 75% efficiency, 2 runs with my system have been 76-77%
12 lb Maris Otter (52.2%)
5 lb Munich (21.7%)
2 lb Flaked Barley (8.7%)
1 1/2 lb Chocolate Malt (6.5%)
1 lb Crystal 40L (4.3%)
3/4 lb Special B (3.3%)
3/4 lb Roasted Barley (3.3%)
2 oz Calypso (17% AA, 72.6 IBU) 60 min
1 oz Cascade (8.5% AA, 6.6 IBU) 10 min
1 oz Columbus (17.5% AA, 13.6 IBU) 10 min
2 oz Mt. Hood (7.5% AA, 0.0 IBU) 0 min
2 packs US-05
1-2 oz bourbon soaked oak chips in secondary for 1-2 weeks
Looking for a malty, chewy stout with nice coffee and dried fruit flavors, as well as some spice and "resinous" qualities from the hops, with a touch of vanilla from the oak and a hint of bourbon.