Hi I been brewing a couple of years.I'm from the west of Ireland.This is my first time posting here but I've been using the site for years . I'm looking for help on an imperial stout,this is the recipe.
Batch Size: 5.00 gal Style: Imperial Stout (13F)
Boil Size: 6.52 gal Style Guide: BJCP 2008
Color: 50.7 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 67.8 IBUs Boil Time: 60 min
Est OG: 1.100 (23.5° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.025 SG (6.4° P) Fermentation: Ale, Two Stage
ABV: 9.9%
Ingredients
Amount Name Type #
1 lbs 1.6 oz Oats, Flaked (1.0 SRM) Grain 1
1 lbs 1.6 oz Oats, Malted (1.0 SRM) Grain 2
8.8 oz Special B Malt (180.0 SRM) Grain 3
8.8 oz Carafa III (525.0 SRM) Grain 4
10.6 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs 1.6 oz Wheat, Torrified (1.7 SRM) Grain 6
12.3 oz Chocolate Malt (450.0 SRM) Grain 7
13 lbs 3.6 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 8
15.9 oz Barley Hulls (0.0 SRM) Grain 9
4.9 oz Brown Sugar, Light (8.0 SRM) Grain 10
1.9 oz Chinook [13.0%] - Boil 60 min Hops 11
0.9 oz Willamette [5.5%] - Boil 30 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
125.00 g Chocolate (Boil 5 min) Misc 14
1.00 Vanilla (Boil 5 min) Misc 15
60.00 g cocoa nibs (Boil 5 min) Misc 16
0.5 oz Willamette [5.5%] - Boil 0 min Hops 17
60.00 g Coffee (Boil 0 min) Misc 18
1 pkgs California Ale (White Labs #WLP001) Yeast 19
2.00 oz Oak Chips (Secondary 7 days) Misc 20
I'm also think of doing a second running where I'd cap the mash with 2kg of Munich and ferment with Saccharomyces "Bruxellensis" Trois and then the Flemish Blend with some blackberries.
Any thoughts?
Batch Size: 5.00 gal Style: Imperial Stout (13F)
Boil Size: 6.52 gal Style Guide: BJCP 2008
Color: 50.7 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 67.8 IBUs Boil Time: 60 min
Est OG: 1.100 (23.5° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.025 SG (6.4° P) Fermentation: Ale, Two Stage
ABV: 9.9%
Ingredients
Amount Name Type #
1 lbs 1.6 oz Oats, Flaked (1.0 SRM) Grain 1
1 lbs 1.6 oz Oats, Malted (1.0 SRM) Grain 2
8.8 oz Special B Malt (180.0 SRM) Grain 3
8.8 oz Carafa III (525.0 SRM) Grain 4
10.6 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs 1.6 oz Wheat, Torrified (1.7 SRM) Grain 6
12.3 oz Chocolate Malt (450.0 SRM) Grain 7
13 lbs 3.6 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 8
15.9 oz Barley Hulls (0.0 SRM) Grain 9
4.9 oz Brown Sugar, Light (8.0 SRM) Grain 10
1.9 oz Chinook [13.0%] - Boil 60 min Hops 11
0.9 oz Willamette [5.5%] - Boil 30 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
125.00 g Chocolate (Boil 5 min) Misc 14
1.00 Vanilla (Boil 5 min) Misc 15
60.00 g cocoa nibs (Boil 5 min) Misc 16
0.5 oz Willamette [5.5%] - Boil 0 min Hops 17
60.00 g Coffee (Boil 0 min) Misc 18
1 pkgs California Ale (White Labs #WLP001) Yeast 19
2.00 oz Oak Chips (Secondary 7 days) Misc 20
I'm also think of doing a second running where I'd cap the mash with 2kg of Munich and ferment with Saccharomyces "Bruxellensis" Trois and then the Flemish Blend with some blackberries.
Any thoughts?