My exploration into all-grain brewing started with a talk given by the head brewer at Blue Mountain in Afton, VA describing their method for making their Dark Hollow / Local Species sister beers. Suitably inspired, I've been been all-grain brewing for several years in preparation for an homage to these beers.
I've designed the following two recipes / general plan. The first beer will be a Russian Imperial Stout, the second beer will be Belgian Strong Pale Ale. As with the Blue Mountain beers, I am going to age them back to back in the same oak whiskey barrel. I am not trying to make clones, just beers inspired by the originals. I've brewed a large beer in my equipment (12.5% Belgian Quad), but have not yet taken two runnings off the mash. I was curious to get any feedback on my plan from the many experts and experienced brewers here.
Mash Plan:
12 lbs Brewers Malt 2-row
12 lbs Pilsen Malt 2-row
1 lb Flaked Oats
2 lbs 3 oz Crystal Malt 60L
I plan to take a 50%-50% volume for the 1st and 2nd beers. I estimate the first beer OG to be 1.080. I estimate the second beer OG to be 1.058 given my expected efficiencies.
RIS:
Steep Black Barley and Roasted Barley for color.
Belgian:
Add some candy syrup at 10 minutes and hop accordingly. Thinking Columbus for bitter, Styrian Celeja for aroma, and maybe Cascade for dry hopping.
[NOTE: I've obviously omitted many steps here. I figure once I am in boil kettles things proceed as usual]
RIS will go into the barrel first. After racking out, the Belgian will follow.
Anything wrong with this plan?
Thank you,
-Matt
I've designed the following two recipes / general plan. The first beer will be a Russian Imperial Stout, the second beer will be Belgian Strong Pale Ale. As with the Blue Mountain beers, I am going to age them back to back in the same oak whiskey barrel. I am not trying to make clones, just beers inspired by the originals. I've brewed a large beer in my equipment (12.5% Belgian Quad), but have not yet taken two runnings off the mash. I was curious to get any feedback on my plan from the many experts and experienced brewers here.
Mash Plan:
12 lbs Brewers Malt 2-row
12 lbs Pilsen Malt 2-row
1 lb Flaked Oats
2 lbs 3 oz Crystal Malt 60L
I plan to take a 50%-50% volume for the 1st and 2nd beers. I estimate the first beer OG to be 1.080. I estimate the second beer OG to be 1.058 given my expected efficiencies.
RIS:
Steep Black Barley and Roasted Barley for color.
Belgian:
Add some candy syrup at 10 minutes and hop accordingly. Thinking Columbus for bitter, Styrian Celeja for aroma, and maybe Cascade for dry hopping.
[NOTE: I've obviously omitted many steps here. I figure once I am in boil kettles things proceed as usual]
RIS will go into the barrel first. After racking out, the Belgian will follow.
Anything wrong with this plan?
Thank you,
-Matt