BrewingTravisty
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- Sep 6, 2015
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Ok so, I'm trying to hone my recipe making skills and would love to hear some input on this, it's going to be an oak age smoked cherry vanilla imperial stout. I'm still pretty new to this all but I think this looks like a fairly solid recipe but any suggestions would be much appreciated, as well as critiques.
Est OG 1.102
IBU 64.5
SRM 58
Est FG 1.026
Est ABV 10.1%
Grain bill:
10lbs 2-row
5 lbs munich
2lbs cherry smoked malt
1lb flaked oaks
1lb roasted barley
1lb chocolate malt
1lb crystal 120
Mash @154 for 60 minutes with 5.75 gallons of water
Sparge with 4 gallons of 170°f water
Hops:
2oz galena (90 minutes)
1oz northern brewer (30 minutes)
1oz northern brewer (10 minutes)
Pitching onto yeast cake from a small red ale using us-05
Now I just wanna know how much cherry and vanilla you would add? And when? And in what form?
3 gallons of this will be aged in oak casks, the following 2 gallons will be aged in 2 1 gallon glass containers.
Est OG 1.102
IBU 64.5
SRM 58
Est FG 1.026
Est ABV 10.1%
Grain bill:
10lbs 2-row
5 lbs munich
2lbs cherry smoked malt
1lb flaked oaks
1lb roasted barley
1lb chocolate malt
1lb crystal 120
Mash @154 for 60 minutes with 5.75 gallons of water
Sparge with 4 gallons of 170°f water
Hops:
2oz galena (90 minutes)
1oz northern brewer (30 minutes)
1oz northern brewer (10 minutes)
Pitching onto yeast cake from a small red ale using us-05
Now I just wanna know how much cherry and vanilla you would add? And when? And in what form?
3 gallons of this will be aged in oak casks, the following 2 gallons will be aged in 2 1 gallon glass containers.