Invertalon
Well-Known Member
Hey everyone! I am planning on doing a big beer, 12-14% ABV. Need some recipe feedback... I have done a few stouts now, but nothing over 8%. Planning to brew it soon and let it age for a few months for a late summer/early fall release.
Right now, my recipe looks like this
70% 2-Row
8.3% Munich II
5.2% Roast Barley
4.2% Chocolate Rye
3.1% Debittered Black Malt
2.1% Flaked Rye
2.1% Caramel 60L
2.1% Caramel 120L
2.3% Corn Sugar
1.6oz Columbus bittering only for ~85 IBU
Healthy 2-pack rehydrated pitch of US-05 (into pure O2 oxygenated wort)
3hr boil for a 4.25 final batch size.
Efficiency at 55% (vs. my standard 70-80%)
Once at FG I plan to add my bourbon tincture with vanilla bean and bourbon soaked medium char oak for about a week or so until desired intensity before transfer into keg for aging a few months.
I debated about buying a whisky aged coffee to add at flame out, but I am thinking there may be a flavor clash with the vanilla/rye/coffee/bourbon Maybe not Who knows. Plus with a few months of age the coffee may fade out anyway, so I removed that from the recipe.
Expected specs:
OG: 1.115
FG: 1.019
12.8% ABV
65 SRM
85 IBU
Thoughts/suggestions? Of course I will be modifying my water for a mash pH of about 5.4 with a more malty water profile as well.
Right now, my recipe looks like this
70% 2-Row
8.3% Munich II
5.2% Roast Barley
4.2% Chocolate Rye
3.1% Debittered Black Malt
2.1% Flaked Rye
2.1% Caramel 60L
2.1% Caramel 120L
2.3% Corn Sugar
1.6oz Columbus bittering only for ~85 IBU
Healthy 2-pack rehydrated pitch of US-05 (into pure O2 oxygenated wort)
3hr boil for a 4.25 final batch size.
Efficiency at 55% (vs. my standard 70-80%)
Once at FG I plan to add my bourbon tincture with vanilla bean and bourbon soaked medium char oak for about a week or so until desired intensity before transfer into keg for aging a few months.
I debated about buying a whisky aged coffee to add at flame out, but I am thinking there may be a flavor clash with the vanilla/rye/coffee/bourbon Maybe not Who knows. Plus with a few months of age the coffee may fade out anyway, so I removed that from the recipe.
Expected specs:
OG: 1.115
FG: 1.019
12.8% ABV
65 SRM
85 IBU
Thoughts/suggestions? Of course I will be modifying my water for a mash pH of about 5.4 with a more malty water profile as well.
