coyotlgw
Well-Known Member
So I brewed an Imperial Stout today, mostly as an excuse to use the leftover 5.5 lbs of Weyermann's Munich Amber LME.
I wanted to hit about 1.100 for the OG, so I kept adding extracts to Beer Smith until it hit the right OG at 1.102
When I measured OG just before pitching, I got 1.134! Assuming this still fermented down to 1.024 as planned, I would be looking at 14.7% ABV.
Obviously my two activator packs of Wyeast American Ale #1056 will crap out at 10%, so the big question is should I leave it at is and have a really syrupy 10% Imperial Stout or should I go for broke and pitch Champagne yeast when it hits 1.060 (10% ABV) and see if I can hit that 14.5%?
Full recipe at http://www.coyotl.net/beer/recipe_11.html if interested, but the grain and extract bill was as follows:
3 lbs Extra Light Dry Extract
2 lbs Dark Dry Extract
1 lbs Amber Dry Extract
5 lbs 9 5/8 oz Munich Amber (Weyermann)
1 lbs Brown Sugar, Dark
(steeped grains)
1 lbs Caramel/Crystal Malt - 10L
1 lbs Chocolate Malt
0.5 lbs Roasted Barley
I wanted to hit about 1.100 for the OG, so I kept adding extracts to Beer Smith until it hit the right OG at 1.102
When I measured OG just before pitching, I got 1.134! Assuming this still fermented down to 1.024 as planned, I would be looking at 14.7% ABV.
Obviously my two activator packs of Wyeast American Ale #1056 will crap out at 10%, so the big question is should I leave it at is and have a really syrupy 10% Imperial Stout or should I go for broke and pitch Champagne yeast when it hits 1.060 (10% ABV) and see if I can hit that 14.5%?
Full recipe at http://www.coyotl.net/beer/recipe_11.html if interested, but the grain and extract bill was as follows:
3 lbs Extra Light Dry Extract
2 lbs Dark Dry Extract
1 lbs Amber Dry Extract
5 lbs 9 5/8 oz Munich Amber (Weyermann)
1 lbs Brown Sugar, Dark
(steeped grains)
1 lbs Caramel/Crystal Malt - 10L
1 lbs Chocolate Malt
0.5 lbs Roasted Barley