luckybeagle
Making sales and brewing ales.
Hey all,
I'm going to attempt my first "BA" imperial stout (using bourbon soaked oak cubes) next week but had a couple questions. First, here is the recipe I'll be trying from one of my personal favorites: Ballast Point.
https://www.ballastpoint.com/wp-content/uploads/2018/10/Russian-Imperial-Stout-All-Grain-Recipe.pdf
I use the Modern Brewer app on my phone for calculating temps and volumes, then import that data to Brewer's Friend. Using a large starter of WY1056 and assuming a 75% attenuation (which is what I've achieved in my Scotch Ales using the same yeast) and plugging in the grain bill, I'm showing an OG of 1.097 and a FG of 1.025. I'd mash at 154, 72% brewhouse efficiency, and I have temperature control for fermentation, which I'd do at a 68F carboy temp.
I mostly brew dry-finishing Belgians, so maybe I'm just weirded out by a beer that finishes over 1.012ish. Overall I've never finished a beer above 1.022, and that particular beer left my lips feeling sticky. I want to be sure I'm not going to end up with a sticky sweet mess, so I'm shooting for 58ish on the IBUs with some high AA Chinook or Magnum hops.
Does this OG/FG and hops balance sound typical for an imperial? And do you think this particular recipe would lend itself well to oak aging? Please pick apart my thinking if I'm off the mark.
I'm going to attempt my first "BA" imperial stout (using bourbon soaked oak cubes) next week but had a couple questions. First, here is the recipe I'll be trying from one of my personal favorites: Ballast Point.
https://www.ballastpoint.com/wp-content/uploads/2018/10/Russian-Imperial-Stout-All-Grain-Recipe.pdf
I use the Modern Brewer app on my phone for calculating temps and volumes, then import that data to Brewer's Friend. Using a large starter of WY1056 and assuming a 75% attenuation (which is what I've achieved in my Scotch Ales using the same yeast) and plugging in the grain bill, I'm showing an OG of 1.097 and a FG of 1.025. I'd mash at 154, 72% brewhouse efficiency, and I have temperature control for fermentation, which I'd do at a 68F carboy temp.
I mostly brew dry-finishing Belgians, so maybe I'm just weirded out by a beer that finishes over 1.012ish. Overall I've never finished a beer above 1.022, and that particular beer left my lips feeling sticky. I want to be sure I'm not going to end up with a sticky sweet mess, so I'm shooting for 58ish on the IBUs with some high AA Chinook or Magnum hops.
Does this OG/FG and hops balance sound typical for an imperial? And do you think this particular recipe would lend itself well to oak aging? Please pick apart my thinking if I'm off the mark.