I'm am aiming at something like Founders KBS, Great Divide Yeti, Wired Beard Sadako
This is what I have so far for a 5 gallon batch
Est SG 1.100
EST FG 1.019
IBU's 75
Est mash eff 70%
13.25lb Crisp Maris Otter
4lb weyerman smoked malt
2lb flaked Rye
0.75lb Dingemans de-husked roasted barely
0.75lb Thomas Fawcett pale Chocolate
0.5lb Crisp black patent
0.5lb Dingemens special B
Mash at 152 F for 60 mins
Boil for 2 hours
2oz Magnum at 60mins
1.5oz Saaz at 20mins
1.5oz Saaz at 10 mins
Protofloc and Yeast Nutrient at 10mins
0.5lb Black Treacle at 5 mins
Aerate for 90 secs 1L/min pure O2
Pitch 1.5mill/ml/P Imperial Yeast A01 house @ 63F
Ferment at 65F
After 8 hours Aerate for 90 secs 1L/min pure O2
Raise Temperature to 70F after day 4 as fermentation slows
1.5lbs of honey close to the end of fermentation
Dry bean with cocoa nibs at the end of fermentation for 2 weeks
Dry bean with ground coffee in the keg at 43F for a few days.
I'm pretty happy with this recipe, its based on previous failed imperials. I may or may not barrel age.
I ma also considering 8oz of coco powder at then end of the boil.
This is what I have so far for a 5 gallon batch
Est SG 1.100
EST FG 1.019
IBU's 75
Est mash eff 70%
13.25lb Crisp Maris Otter
4lb weyerman smoked malt
2lb flaked Rye
0.75lb Dingemans de-husked roasted barely
0.75lb Thomas Fawcett pale Chocolate
0.5lb Crisp black patent
0.5lb Dingemens special B
Mash at 152 F for 60 mins
Boil for 2 hours
2oz Magnum at 60mins
1.5oz Saaz at 20mins
1.5oz Saaz at 10 mins
Protofloc and Yeast Nutrient at 10mins
0.5lb Black Treacle at 5 mins
Aerate for 90 secs 1L/min pure O2
Pitch 1.5mill/ml/P Imperial Yeast A01 house @ 63F
Ferment at 65F
After 8 hours Aerate for 90 secs 1L/min pure O2
Raise Temperature to 70F after day 4 as fermentation slows
1.5lbs of honey close to the end of fermentation
Dry bean with cocoa nibs at the end of fermentation for 2 weeks
Dry bean with ground coffee in the keg at 43F for a few days.
I'm pretty happy with this recipe, its based on previous failed imperials. I may or may not barrel age.
I ma also considering 8oz of coco powder at then end of the boil.