I'm looking at doing my first impy. I want something big, viscious, dense, complex, bittersweet and malt forward as opposed to dry and hoppy.
Something closer to RIS's like lil'b, biscotti break, even more jesus, westbrook 4th anniversary, dark lord, kate the grate etc as opposed to Old rasputin.
I want to focus on bittersweet chocolate, burnt caramel, dried fruits with some noticeable roast character/coffee. I want it smooth, decadent with big mothfeel and little hop aroma as opposed to dry, bitter and hoppy. I'm not afraid of strong stouts.
My intention is to spice it and probably barrel age as well.
Here is the grain bill I have so far for a 5Gal batch. I will probably scale down the batch to 2.5Gal.
I have estimate my mash efficiency at 67% as opposed to my normal 75% because of reduce efficiency associated with high gravity. Though I can always do a futher sparge and boil down if need be.
(sorry about the wierd measures they are converted from metric)
Recipe Specifications
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.49 l
Estimated OG: 1.108 SG
Estimated FG 1.020
Estimated IBU: 69.3 IBUs
Est Mash Efficiency: 67.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 13.5 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 75.1 %
1 lbs 8.0 oz Chocolate Rye (Weyermann) (482.6 EBC) Grain 2 5.7 %
1 lbs 8.0 oz Oats, Flaked (2.0 EBC) Grain 3 5.7 %
15.9 oz Special B (Dingemans) (290.6 EBC) Grain 4 3.8 %
12.0 oz Roasted Barley (591.0 EBC) Grain 5 2.8 %
8.1 oz Aromatic Malt (Dingemans) (37.4 EBC) Grain 6 1.9 %
8.1 oz Caramel/Crystal Malt - 60L (118.2 EBC) Grain 7 1.9 %
8.1 oz Victory Malt (biscuit) (Briess) (55.2 EB Grain 8 1.9 %
4.9 oz Carafa Special III (Weyermann) (925.9 EB Grain 9 1.2 %
1.75oz Warrior [15.00 %] - Boil 60.0 min Hop 10 55.5 IBUs
2oz Northdown [8.50 %] - Boil 10.0 min Hop 11 13.9 IBUs
Starter/Stir plate Dry English Ale (White Labs #WLP007) [35 Yeast 12 -
Mash Schedule (with oat husks): Single Infusion, Light Body @148F, Batch Sparge
Coccoa nibs (Quantity to be determined) last couple of weeks primary
Dry spiced with whole crushed (Quantity determined)(time at the end of primary to be determined);
sweet orange
dried ginger root
Cinnamon
cloves
nutmeg
Vanilla
(I want the spicing to be complementary and subtle not so assertive that is becomes a gimmick)
Transfer to Secondary at week 4-6
Age with Old Oak scotch whiskey barrel shards (quantity to be determined) (pre washed, boiled, then soaked in Dark Rum for 1-2 weeks, rum drained off)
Then bottle in 250ml stubbies and stored in my larder for as long as deemed necessary by impatient tasting.
Since this is considerable investment in my time and money I want to get it right, so every bit of feed back you got is welcome.
Something closer to RIS's like lil'b, biscotti break, even more jesus, westbrook 4th anniversary, dark lord, kate the grate etc as opposed to Old rasputin.
I want to focus on bittersweet chocolate, burnt caramel, dried fruits with some noticeable roast character/coffee. I want it smooth, decadent with big mothfeel and little hop aroma as opposed to dry, bitter and hoppy. I'm not afraid of strong stouts.
My intention is to spice it and probably barrel age as well.
Here is the grain bill I have so far for a 5Gal batch. I will probably scale down the batch to 2.5Gal.
I have estimate my mash efficiency at 67% as opposed to my normal 75% because of reduce efficiency associated with high gravity. Though I can always do a futher sparge and boil down if need be.
(sorry about the wierd measures they are converted from metric)
Recipe Specifications
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.49 l
Estimated OG: 1.108 SG
Estimated FG 1.020
Estimated IBU: 69.3 IBUs
Est Mash Efficiency: 67.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
19 lbs 13.5 oz Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 75.1 %
1 lbs 8.0 oz Chocolate Rye (Weyermann) (482.6 EBC) Grain 2 5.7 %
1 lbs 8.0 oz Oats, Flaked (2.0 EBC) Grain 3 5.7 %
15.9 oz Special B (Dingemans) (290.6 EBC) Grain 4 3.8 %
12.0 oz Roasted Barley (591.0 EBC) Grain 5 2.8 %
8.1 oz Aromatic Malt (Dingemans) (37.4 EBC) Grain 6 1.9 %
8.1 oz Caramel/Crystal Malt - 60L (118.2 EBC) Grain 7 1.9 %
8.1 oz Victory Malt (biscuit) (Briess) (55.2 EB Grain 8 1.9 %
4.9 oz Carafa Special III (Weyermann) (925.9 EB Grain 9 1.2 %
1.75oz Warrior [15.00 %] - Boil 60.0 min Hop 10 55.5 IBUs
2oz Northdown [8.50 %] - Boil 10.0 min Hop 11 13.9 IBUs
Starter/Stir plate Dry English Ale (White Labs #WLP007) [35 Yeast 12 -
Mash Schedule (with oat husks): Single Infusion, Light Body @148F, Batch Sparge
Coccoa nibs (Quantity to be determined) last couple of weeks primary
Dry spiced with whole crushed (Quantity determined)(time at the end of primary to be determined);
sweet orange
dried ginger root
Cinnamon
cloves
nutmeg
Vanilla
(I want the spicing to be complementary and subtle not so assertive that is becomes a gimmick)
Transfer to Secondary at week 4-6
Age with Old Oak scotch whiskey barrel shards (quantity to be determined) (pre washed, boiled, then soaked in Dark Rum for 1-2 weeks, rum drained off)
Then bottle in 250ml stubbies and stored in my larder for as long as deemed necessary by impatient tasting.
Since this is considerable investment in my time and money I want to get it right, so every bit of feed back you got is welcome.