Imp Stout with Licorice and Molasses

[jimpdx]

Evening friends. I am shopping tomorrow for this batch which I plan on brewing Saturday. I am doing 12 gallons into 2 x 6G carboys so that I have enough beer to fill my 10 gallon rum barrel after secondary. Playing with some grains and hops I haven't used before so appreciate any guidance and advice. I am planning to add a "Light" molasses (black strap is too bitter) along with 3 ounces of licorice root, inspired by the Dogfish book. Switched to "Chocolate Rye" at the last minute to give some spicy notes to balance the sweet.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 2014 - Barrel House Stout (Imperial w/Licorice and Molasses)
Brewer: Jim Thompson
Asst Brewer: 
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 15.13 gal
Post Boil Volume: 13.52 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 11.00 gal
Estimated OG: 1.084 SG
Estimated Color: 48.1 SRM
Estimated IBU: 54.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
20 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         1        57.1 %        
2 lbs                 Carafa III (Weyermann) (525.0 SRM)       Grain         2        5.7 %         
2 lbs                 Caramunich III (Weyermann) (71.0 SRM)    Grain         3        5.7 %         
2 lbs                 Chocolate Rye (Weyermann) (245.0 SRM)    Grain         4        5.7 %         
1 lbs                 Special B Malt (180.0 SRM)               Grain         5        2.9 %         
7 lbs                 Pale Liquid Extract (8.0 SRM)            Extract       6        20.0 %        
1 lbs                 Molasses (80.0 SRM)                      Sugar         7        2.9 %         
4.00 oz               Magnum [12.00 %] - Boil 60.0 min         Hop           8        52.1 IBUs     
3.00 oz               Licorice Root (Boil 30.0 mins)           Spice         9        -             
1.00 oz               Willamette [5.50 %] - Boil 10.0 min      Hop           10       2.2 IBUs      
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         11       -             
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         12       -             


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 35 lbs
----------------------------
Name                  Description                         Step Temperat Step Time     
Protein Rest          Add 35.75 qt of water at 128.9 F    122.0 F       30 min        
Saccharification      Heat to 152.0 F over 15 min         152.0 F       45 min        
Mash Out              Heat to 168.0 F over 10 min         168.0 F       10 min        

Sparge: Fly sparge with 9.93 gal water at 168.0 F

 

[frettfreak]

Did you end up brewing this? How did it come out?

 

[jimpdx]

Yes, twice now! The first batch (14 days in the rum barrel) just won peoples choice at a competition in North Carolina. I'm super happy with it. The second batch is in secondary and going into oak for longer this time. The base coffee/oatmeal stout is wonderful and well balanced, and no off flavors or harshness from adding coffee grinds at flameout.

 

[jimpdx]

Here are some pics from the brewday and the finished bottle from the first batch. I've posted the recipe to BeerSmith: http://beersmithrecipes.com/viewrecipe/646433/barrel-house-coffee-stout

 

[jimpdx]

Oh yeah, I ended up using Blackstrap Molasses and 2 ounces (not 3) of Licorice Root.