I've been tinkering with a new stout recipe for months, and can't seem to decide on the grain bill and wanted to get your thoughts.
The inspiration for this beer comes from Side Project's barrel aged stouts (Derivation, BBT, OWK, etc), and the goal for this beer is to be large at 15+ % ABV, with the intent to be aged on multiple types of oak. It should be smooth and velvety, and have layered and intense chocolate (dark and milk chocolate) flavors, with hints of char/coconut/vanilla while being decadent and full. My hope is to build something large enough to withstand long aging periods on oak cubes and possible adjuncts down the road. One of my main concerns is with mash PH and other adverse mash conditions due to the amount of dark grains, and I am starting to lean towards using roasted barley instead of prinz for fear of lacking roast in the grain bill..
Recipe: LINK
Batch Size: 5.5 G
Boil: 180 minutes
Target OG: 1.145+
Target FG: 1.045+
IBU: 70+
ABV: 15%
Efficiency: 60%
Malt Bill:
25.0 lbs Golden Promise
8.0 lbs Munich 20L
2.12 lbs Flaked Oats
1.7 lbs UK Pale Chocolate 207L
1.0 lbs American Chocolate 350L
2.2 lbs Crystal 80L
0.75 lbs Blackprinz 500L
Hops:
Single bittering addition @ 60 minutes - 70 ibu
Yeast:
WLP001 step starter / WLP 090 super yeast
Water Profile:
Black Full from Bru'n Water - built from RO/Distilled water
Calcium: 50
Magnesium: 5
Sodium: 33
Sulfate: 35
Chloride: 45
Bicarb: 150+
Mash:
(split into 2 x 10 gallon igloo coolers)
Single Infusion @ 152 degrees - this will be first runnings only, and I feel that fermentability is the primary concerns as plenty of body/sugars should be left after fermentation.
Secondary:
Based on the resulting flavor, I plan to combine 1-2 bourbons, multiple types of oak, and possibly vanilla, cinnamon, or other adjuncts
The inspiration for this beer comes from Side Project's barrel aged stouts (Derivation, BBT, OWK, etc), and the goal for this beer is to be large at 15+ % ABV, with the intent to be aged on multiple types of oak. It should be smooth and velvety, and have layered and intense chocolate (dark and milk chocolate) flavors, with hints of char/coconut/vanilla while being decadent and full. My hope is to build something large enough to withstand long aging periods on oak cubes and possible adjuncts down the road. One of my main concerns is with mash PH and other adverse mash conditions due to the amount of dark grains, and I am starting to lean towards using roasted barley instead of prinz for fear of lacking roast in the grain bill..
Recipe: LINK
Batch Size: 5.5 G
Boil: 180 minutes
Target OG: 1.145+
Target FG: 1.045+
IBU: 70+
ABV: 15%
Efficiency: 60%
Malt Bill:
25.0 lbs Golden Promise
8.0 lbs Munich 20L
2.12 lbs Flaked Oats
1.7 lbs UK Pale Chocolate 207L
1.0 lbs American Chocolate 350L
2.2 lbs Crystal 80L
0.75 lbs Blackprinz 500L
Hops:
Single bittering addition @ 60 minutes - 70 ibu
Yeast:
WLP001 step starter / WLP 090 super yeast
Water Profile:
Black Full from Bru'n Water - built from RO/Distilled water
Calcium: 50
Magnesium: 5
Sodium: 33
Sulfate: 35
Chloride: 45
Bicarb: 150+
Mash:
(split into 2 x 10 gallon igloo coolers)
Single Infusion @ 152 degrees - this will be first runnings only, and I feel that fermentability is the primary concerns as plenty of body/sugars should be left after fermentation.
Secondary:
Based on the resulting flavor, I plan to combine 1-2 bourbons, multiple types of oak, and possibly vanilla, cinnamon, or other adjuncts
