Recipe help for Imperial Stout with Oak Chips & Bourbon

[jdorlicz]

Looking for insights on this recipe I put together. I've done 10 or so batches over the last year and a half, but this will be my first high gravity and first time with oak chips/bourbon. Any thoughts, comments, suggestions would be greatly appreciated.

I have 2oz of medium toast oak chips in 10oz of woodford reserve. Plan is to strain through a grain bag so that I have all the oak chips in the bag then will tie off and add chips to secondary along with the bourbon.

Thanks!

Fermentables
6 lb Dry Malt Extract - Light 42 4 35.3%
2.5 lb American - Pale 2-Row 37 1.8 14.7%
2.5 lb United Kingdom - Maris Otter Pale 38 3.75 14.7%
1.5 lb American - Caramel / Crystal 40L 34 40 8.8%
1.5 lb American - Roasted Barley 33 300 8.8%
1 lb American - Chocolate 29 350 5.9%
1 lb American - Midnight Wheat Malt 33 550 5.9%
1 lb Flaked Oats 33 2.2 5.9%
17 lb Total

Hops
1 oz Simcoe Pellet 12.7 Boil 60 min 39.02
1 oz Citra Pellet 11 Boil 18 min 19.08
0.5 oz Centennial Pellet 10 Boil 12 min 6.44
0.5 oz Cascade Pellet 7 Boil 10 min 3.9
1 oz Citra Pellet 11 Boil 6 min 7.93

Mash Guidelines
Amount Description Type Temp Time
3.66 gal Infusion 155 F 60 min
2.75 gal Sparge 158 F 15 min
2.75 gal Sparge 158 F 15 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients
2 oz Oak Cubes Flavor Secondary 7 days?
10 oz Bourbon Flavor Secondary

Yeast
Wyeast - American Ale 1056
Probably will pitch two "smack packs"

 

[giraffe]

With 20% roast grains, its going to need a year or two of aging to be drinkable. Not a bad thing, just so you are aware. make sure you have like a 120 ibus, cause its going to fade by half or more with aging.

Unless you are using up extra or something, Id simplify and just use 5 lbs of maris otter.

Two yeast packs is still probably underpitching. If you arent oxygenating at bare minimum add a drop of olive oil. Id consider a starter, or making a 1.038 bitter, mild, or something first and then pitching on the cake.

I might mash at 150. Its going to be a thick chewy beer regardless. You dont want it to end up too sweet, that its undrinkable.

 

[jdorlicz]

Thanks for the reply!

I will cut back on the roasted grains, hadn't thought of that. Also will mash at closer to 150.