EinGutesBier
Well-Known Member
This Saturday, my brew club and I will be doing our imperial stout. Just sat down one night together and we hashed out this recipe. Managed to get everything together for under $50 and that's with shipping. As far as we're concerned, that's a big heck yeah. So, without further ado, enough typing on my part. We'd definitely appreciate your input on this recipe:
Muddy River Mashers Motor Oil Imperial Stout
10 lbs Pilsner Malt
5 lbs Flaked Oats
1 lbs Chocolate Wheat Malt
1 lbs Dark Wheat Malt
1 lbs Chocolate Rye Malt
1 lbs Roasted Barley
1 lbs Extra Dark Crystal Malt
2 lbs Amber Candi Sugar
* and a few ounces of molasses *
1 oz. Galena (or a different ounce of a 10%AA hop I have) at 90 mins
.5 oz. Hallertauer Tradition at 60 mins
.5 oz. Hallertauer Tradition at 45 mins
.5 oz. Glacier at 30 mins
.5 oz. Glacier at 20 mins
1 oz. Willamette at 15 mins
Wyeast Private Collection: Imperial Blend 9093
-and-Safbrew S-33 for backup
Yield: 6 gallons
Predicted OG: 1.098 (mashed at 158 degrees F)
Predicted SRM: 56
Predicted ABV: 10.6% (75% attenuation)
Total IBUs: 58
So there she is. What say you, fellow brethren of beer?
Bonus question: I don't have any dry or liquid malt extract right now. Is it possible to make a small yeast starter with invert sugar or plain white cane sugar?
Muddy River Mashers Motor Oil Imperial Stout
10 lbs Pilsner Malt
5 lbs Flaked Oats
1 lbs Chocolate Wheat Malt
1 lbs Dark Wheat Malt
1 lbs Chocolate Rye Malt
1 lbs Roasted Barley
1 lbs Extra Dark Crystal Malt
2 lbs Amber Candi Sugar
* and a few ounces of molasses *
1 oz. Galena (or a different ounce of a 10%AA hop I have) at 90 mins
.5 oz. Hallertauer Tradition at 60 mins
.5 oz. Hallertauer Tradition at 45 mins
.5 oz. Glacier at 30 mins
.5 oz. Glacier at 20 mins
1 oz. Willamette at 15 mins
Wyeast Private Collection: Imperial Blend 9093
-and-Safbrew S-33 for backup
Yield: 6 gallons
Predicted OG: 1.098 (mashed at 158 degrees F)
Predicted SRM: 56
Predicted ABV: 10.6% (75% attenuation)
Total IBUs: 58
So there she is. What say you, fellow brethren of beer?
Bonus question: I don't have any dry or liquid malt extract right now. Is it possible to make a small yeast starter with invert sugar or plain white cane sugar?