I am planning on brewing a big oaked bourbon IRS soon. I had a question for whoever cares to weigh in on two recipes I'm looking at. I probably will tweak them a bit anyways, but any thoughts on the following?
I saw this one (and haven't adjusted it yet through beersmith to fit with my 10g batch)
205.0 lb (75.9%) Maris Otter Pale Ale Malt; Thomas Fawcett
18.0 lb (6.7%) Munich TYPE I; Weyermann
14.0 lb (5.2%) Chocolate Malt; Simpsons
14.0 lb (5.2%) Roasted Barley; Briess
12.0 lb (4.4%) Caramel Malt 60L; Briess
7.0 lb (2.6%) Carafa Special® TYPE III; Weyermann
10.0 oz (33.3%) Magnum (10.0%) - added during boil, boiled 75 min
4.0 oz (13.3%) Magnum (14.5%) - added during boil, boiled 75 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 15 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 5 min
The other one I saw and tweaked a bit:
43lbs pale 2 row (might do 20ish lbs of pale and then sub in some DME or something so I don't have to do as much grains and easier to hit the gravity I want)
24lbs munich
3.5lb chocolate malt
4lbs roasted barley
2.75lb crystal 60L
1.25lb de-bittered black malt
4.5oz warrior @60 13.7%
3oz EKG 5.% at 15m
maybe a small EKG at 5m
I'm shooting for around a 12-14% beer. I want to try and hit something more along the lines of 1.025ish if I can but these are coming in around 1.030-1.040 as F.G. any suggestions on getting them lower while keeping the flavor profile? I will be using 007 English Dry Yeast from a previous APA yeast cake I am brewing Friday.
I'm using a 100qt cooler for the Mash Tun and will probably boil the wort for about 2-2.5 hours. I want a big mouthfeel but I don't want it super cloying either. probably mash around 156...
Any suggestions on these recipes and thoughts on the ingredients? The first recipe with the MO base, I would probably do a half/half of 2-row and MO as I am not a fan of all MO base usually.
Thanks for any suggestions you might have!
Much appreciated!
I saw this one (and haven't adjusted it yet through beersmith to fit with my 10g batch)
205.0 lb (75.9%) Maris Otter Pale Ale Malt; Thomas Fawcett
18.0 lb (6.7%) Munich TYPE I; Weyermann
14.0 lb (5.2%) Chocolate Malt; Simpsons
14.0 lb (5.2%) Roasted Barley; Briess
12.0 lb (4.4%) Caramel Malt 60L; Briess
7.0 lb (2.6%) Carafa Special® TYPE III; Weyermann
10.0 oz (33.3%) Magnum (10.0%) - added during boil, boiled 75 min
4.0 oz (13.3%) Magnum (14.5%) - added during boil, boiled 75 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 15 min
8 oz (26.7%) Willamette (4.9%) - added during boil, boiled 5 min
The other one I saw and tweaked a bit:
43lbs pale 2 row (might do 20ish lbs of pale and then sub in some DME or something so I don't have to do as much grains and easier to hit the gravity I want)
24lbs munich
3.5lb chocolate malt
4lbs roasted barley
2.75lb crystal 60L
1.25lb de-bittered black malt
4.5oz warrior @60 13.7%
3oz EKG 5.% at 15m
maybe a small EKG at 5m
I'm shooting for around a 12-14% beer. I want to try and hit something more along the lines of 1.025ish if I can but these are coming in around 1.030-1.040 as F.G. any suggestions on getting them lower while keeping the flavor profile? I will be using 007 English Dry Yeast from a previous APA yeast cake I am brewing Friday.
I'm using a 100qt cooler for the Mash Tun and will probably boil the wort for about 2-2.5 hours. I want a big mouthfeel but I don't want it super cloying either. probably mash around 156...
Any suggestions on these recipes and thoughts on the ingredients? The first recipe with the MO base, I would probably do a half/half of 2-row and MO as I am not a fan of all MO base usually.
Thanks for any suggestions you might have!
Much appreciated!