EllisTX
Well-Known Member
I'm planning a brew for a bourbon imperial stout. I've got 4 oz of oak chips soaking in about 5 oz of bourbon. I plan on only adding the chips with about 2 oz of the bourbon.
I was pumped and amazed that I emailed St Arnold at about 9 pm last night and got a reply almost immediately from (according to the signature) Brock Wagner. For most of you who haven't had a chance to try their bourbon barrel stout you're missing out on one of the most incredible liquid substances on earth.
A few tips I got from him were,
"As for doing your own, go light on the bourbon. Too much will make the beer taste like you just added bourbon. Also don't go too heavy on the hops in your stout. The sweet malt flavors work much better with the barrel flavors"
"We use black malt for the stouts although you don't want to get the harsh astringent notes that can be leached from these grains. About 50 IBUs is probably good."
Batch Size: 6.00 gal
Boil Size: 7.56 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 80.90 %
2 lbs Victory Malt (25.0 SRM) Grain 8.99 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.49 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 3.37 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 2.25 %
1.10 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 51.1 IBU
Beer Profile
Est Original Gravity: 1.092 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.03 %
Bitterness: 51.1 IBU
I plan on mashing at 152 and adding the black malt at the last 15 minutes of the mash. I'm going to go with some harvested wlp001 and build up a gallon starter.
Any tips would be great. My main concern is the amount of roast I may get from the quanity of roast malt I'm including and if I'm using too much crystal.
Thanks HBT
Wayne
I was pumped and amazed that I emailed St Arnold at about 9 pm last night and got a reply almost immediately from (according to the signature) Brock Wagner. For most of you who haven't had a chance to try their bourbon barrel stout you're missing out on one of the most incredible liquid substances on earth.
A few tips I got from him were,
"As for doing your own, go light on the bourbon. Too much will make the beer taste like you just added bourbon. Also don't go too heavy on the hops in your stout. The sweet malt flavors work much better with the barrel flavors"
"We use black malt for the stouts although you don't want to get the harsh astringent notes that can be leached from these grains. About 50 IBUs is probably good."
Batch Size: 6.00 gal
Boil Size: 7.56 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients
Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 80.90 %
2 lbs Victory Malt (25.0 SRM) Grain 8.99 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.49 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 3.37 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 2.25 %
1.10 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 51.1 IBU
Beer Profile
Est Original Gravity: 1.092 SG
Est Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.03 %
Bitterness: 51.1 IBU
I plan on mashing at 152 and adding the black malt at the last 15 minutes of the mash. I'm going to go with some harvested wlp001 and build up a gallon starter.
Any tips would be great. My main concern is the amount of roast I may get from the quanity of roast malt I'm including and if I'm using too much crystal.
Thanks HBT
Wayne