Ncangey0514
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- Dec 22, 2018
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I'm attempting to brew my first stout (fourth BIAB overall) & I'm having issues creating a water profile that makes any kind of sense. I've messed with Bru'n Water & Brewer's Friend and the numbers that are coming out are way off, particularly sodium, since I'm having to add a lot of bicarb to get the carbonate levels up. I was planning on using 100% distilled water since I'm not sure of the water profile for my domestic water so I figured it'd be best to start with a blank slate. I'm essentially copying the recipe below except upping the grain bill a bit since I am BIAB and I am expecting a pretty low efficiency (65-70%). Also, I am not planning on sparging. Lastly, when inputting my numbers, I was planning adding all of my additions to the mash. If anybody can help point me in the right direction & help me figure out what I'm doing wrong I would greatly appreciate it!
Original Recipe: https://www.homebrewtalk.com/forum/...e-coffee-oatmeal-maple-imperial-stout.496504/
BIAB modified:
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.75 gallons
Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Mash: 60 mins @ 154 w/ 10 min mashout @168
Primary Fermentation (# of Days & Temp): ~3wks @ 64-66
Original Gravity:
1.103
Final Gravity:
1.028
ABV (standard):
9.85%
IBU (tinseth):
20.88
SRM (morey):
46.37
7.15 lb 2-Row
1.53 lb Rolled Oats
0.45 lb Toasted Oats
0.33 lb Coffee Malt
0.33 lb Chocolate Malt
0.25 lb De-Husked Caraf III
0.25 lb Roasted Barley
0.5 lb Maple syrup added @ 3 days
10.79 lb Total
HOPS:
0.5 oz Cluster Hops Pellet Boil 60 min
0.5 oz Willamette Hops Pellet Boil 30 min
0.5 oz Willamette Hops Pellet Boil 5 min
OTHER:
2 oz cocoa powder @ 5 min.
2 oz cacao nibs @ 7 days (tincture w/bourbon)
1 oz vanilla bean @ 7 days (tincture w/bourbon)
2 oz whole coffee beans for 4 days (tincture w/bourbon)
3 crushed cinnamon sticks for 3 days (tincture w/bourbon)
I am planning on adding most of the bourbon when I add the cinnamon sticks as well. I was considering adding some medium toast oak cubes (boiled for 15 mins to remove tannins) & let them sit in secondary for a while but I think I'll try it without the oak this time.
Again, if anyone can help out an idiot who is completely confused, I would appreciate it very much, as this is going to be a pretty expensive beer to make so I don't want it to be a drain pour!
Original Recipe: https://www.homebrewtalk.com/forum/...e-coffee-oatmeal-maple-imperial-stout.496504/
BIAB modified:
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.75 gallons
Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Mash: 60 mins @ 154 w/ 10 min mashout @168
Primary Fermentation (# of Days & Temp): ~3wks @ 64-66
Wyeast - Irish Ale 1084
with 1L starter (NB Canned Wort)
Original Gravity:
1.103
Final Gravity:
1.028
ABV (standard):
9.85%
IBU (tinseth):
20.88
SRM (morey):
46.37
7.15 lb 2-Row
1.53 lb Rolled Oats
0.45 lb Toasted Oats
0.33 lb Coffee Malt
0.33 lb Chocolate Malt
0.25 lb De-Husked Caraf III
0.25 lb Roasted Barley
0.5 lb Maple syrup added @ 3 days
10.79 lb Total
HOPS:
0.5 oz Cluster Hops Pellet Boil 60 min
0.5 oz Willamette Hops Pellet Boil 30 min
0.5 oz Willamette Hops Pellet Boil 5 min
OTHER:
2 oz cocoa powder @ 5 min.
2 oz cacao nibs @ 7 days (tincture w/bourbon)
1 oz vanilla bean @ 7 days (tincture w/bourbon)
2 oz whole coffee beans for 4 days (tincture w/bourbon)
3 crushed cinnamon sticks for 3 days (tincture w/bourbon)
I am planning on adding most of the bourbon when I add the cinnamon sticks as well. I was considering adding some medium toast oak cubes (boiled for 15 mins to remove tannins) & let them sit in secondary for a while but I think I'll try it without the oak this time.
Again, if anyone can help out an idiot who is completely confused, I would appreciate it very much, as this is going to be a pretty expensive beer to make so I don't want it to be a drain pour!