bayern-kaiser
Member
hello all i'm currently planning a Russian imperial stout to be ready by Christmas and I was looking forward to seeing your critique so here we go
5 gal batch
expected og : 1.125
expected fg : 1.025
expected ibu: 70'ish
expected ABV: 13%
grain bill
5# pale malt
5# light munich
2# crystal 60
2# crystal 120
2# Belgian special B
3# chocolate malt
1# black patent
2# toasted oats
2# chocolate wheat malt
1# raw rye
hops bill
3oz Columbus 60min
2oz fuggles 30min
irish ale yeast
5 weeks primary 65F
4 months celler at 60F
2 months bottle condition 60F
I was also thinking about adding some oak during the celler aging period. anyway what I was wondering is anyone saw an inherit error with my grain bill, and what y'all thought of my hop bill as I was hoping to maintain a malt forwardness. if anyone can think of a yeast with a higher attenuation level that would be ideal. one final question should I do an infusion or decoction mash. oh, and should I batch sparge or just make a small beer.
5 gal batch
expected og : 1.125
expected fg : 1.025
expected ibu: 70'ish
expected ABV: 13%
grain bill
5# pale malt
5# light munich
2# crystal 60
2# crystal 120
2# Belgian special B
3# chocolate malt
1# black patent
2# toasted oats
2# chocolate wheat malt
1# raw rye
hops bill
3oz Columbus 60min
2oz fuggles 30min
irish ale yeast
5 weeks primary 65F
4 months celler at 60F
2 months bottle condition 60F
I was also thinking about adding some oak during the celler aging period. anyway what I was wondering is anyone saw an inherit error with my grain bill, and what y'all thought of my hop bill as I was hoping to maintain a malt forwardness. if anyone can think of a yeast with a higher attenuation level that would be ideal. one final question should I do an infusion or decoction mash. oh, and should I batch sparge or just make a small beer.