Daisy Cutter, Super High Gravity Stout

[Thundercougarfalconbird]

Did a Dogfish 120 clone recently and am very happy with the results and am looking to do a bourbon oak aged Imperial stout with similar gravity. Thinking of using belgian Candi Syrup additions during the ferment. Looking for input/ insight into super high gravity candi syrup fermentability.

Batch Size- 3gal
Efficiency- 75%

7lbs Maris Otter
3lbs Munich II
8oz Special B
5oz Chocolate
5oz Pale Chocolate
4oz Roasted Barley
2lbs Clear Belgian Candi Syrup
1lb 45l Belgian Candi Syrup
1lb 180l Belgian Candi Syrup

2oz warrior @ 120min
1oz Chinook @ 60min

2l decanted starter of Dry English Ale
4l decanted starter of Super High Gravity Yeast

Plenty of yeast nutrient and o2 throughout. Adding 1/7 of candi syrup every day for a week.

Shooting for 20abv
60ish SRM
100+ IBU
OG 1.152~
FG 1.018~

Age on 1oz bourbon soaked medium toast French Oak cubes for a month.
Cellar for a year.

 

[Coopmiami]

Ive never pitched two different yeasts how do you go about doing that? Super first and then finish with dry english?

 

[Beezer94]

Nothing to add but I thought you were trying to brew Daisy Cutter Pale Ale clone and then I read imperial stout.

http://halfacrebeer.com/beer/daisy_cutter.html

 

[Thundercougarfalconbird]

Bah, didn't bother searching the name, figured this recipe would be most fitting to be named after a bomb.

Pitch Dry english for the first 5 days, when you see signs of slowed fermentation (7%ish abv range) pitch the big starter of super high gravity yeast.
Be sure to add yeast nutrient daily with sugar additions. Add bursts of pure o2 for the first 3 days and once after super high gravity yeast is pitched.

Start fermentation temp low-mid (63f) and increase a little every day until beer finishes around 69-70ish