Hi,
I'm looking for someone to review this RIS recipe I've put together. I use BIAB w/ fly sparge and typically get around 83% effeciency at 152 degrees mash temp. This will be for a 5 (or so) gallon batch. I'm looking for a finished beer of around 13%-14% abv.
I want this to be strong and will be doing a double mash due to system capacity concerns.
First Mash (149 degrees 90 mins):
16 lbs Maris Otter. This should get me around 10 gallons of around 1.050 wort to use as strike/sparge "water" for my second mash.
Second Mash (149 degrees 90 minutes):
9 lbs Maris Otter
1.5 lbs Roasted Barley
2 lbs Chocolate
1.5 lbs Carafa (1 or 3?)
2 lbs midnight wheat
1 lb Crystal 80
1 lb Carapils
Hops:
Bittering: Probably Columbus just cause I have some.
Flavour/Aroma: EGK & fuggles
Dry: EKG
(I haven't fully decided on the hop additions - just varieties)
Yeast:
Primary: Danstar Nottingham (yeast cake)
Secondary: Champagne Yeast (dry)
My question is surrounding all of my dark malt - is it too much? Here's my thinking. First, I want this beer to be black. Second, I want it to have an extremely dark brown head - this is of utmost importance. In addition, although the style does not require it, I was this beer to have as much head-retention as possible. Also, I want it to be more chocolate-y and smooth than coffee-like and harsh in terms of roastedness.
I've read that Roasted Barley gives more of a light-colored head than things like Chocolate or Carafa which give darker ones. As such, I've kind of loaded up on Chocolate and Carafa (either 1 or 3). Also, I think the Carafa shouldn't add any astringency.
Where I would normally use wheat, I'm looking at midnight wheat. I'm using wheat for its head-retention characteristics, but since I've read that midnight wheat (I've never used it before) doesn't add astringency or bitterness, I'm thinking that if I go with it, it could help add some extra color to the head (along with the chocolate and carafa).
I'm still including some roasted barley because, while I don't want the toastiness to be overpowering, I do want some toastiness to balance out the richness of a 13%+ beer.
Am I completely overdoing it on the dark malts here or should this work out? I'm guessing it all comes down to how little bitterness is imparted by the debittered malts. I don't mind a little astringency when young as I expect to age this for quite some time, but I don't want it to be like eating raw coffee beans either.
Any help appreciated,
Dave
I'm looking for someone to review this RIS recipe I've put together. I use BIAB w/ fly sparge and typically get around 83% effeciency at 152 degrees mash temp. This will be for a 5 (or so) gallon batch. I'm looking for a finished beer of around 13%-14% abv.
I want this to be strong and will be doing a double mash due to system capacity concerns.
First Mash (149 degrees 90 mins):
16 lbs Maris Otter. This should get me around 10 gallons of around 1.050 wort to use as strike/sparge "water" for my second mash.
Second Mash (149 degrees 90 minutes):
9 lbs Maris Otter
1.5 lbs Roasted Barley
2 lbs Chocolate
1.5 lbs Carafa (1 or 3?)
2 lbs midnight wheat
1 lb Crystal 80
1 lb Carapils
Hops:
Bittering: Probably Columbus just cause I have some.
Flavour/Aroma: EGK & fuggles
Dry: EKG
(I haven't fully decided on the hop additions - just varieties)
Yeast:
Primary: Danstar Nottingham (yeast cake)
Secondary: Champagne Yeast (dry)
My question is surrounding all of my dark malt - is it too much? Here's my thinking. First, I want this beer to be black. Second, I want it to have an extremely dark brown head - this is of utmost importance. In addition, although the style does not require it, I was this beer to have as much head-retention as possible. Also, I want it to be more chocolate-y and smooth than coffee-like and harsh in terms of roastedness.
I've read that Roasted Barley gives more of a light-colored head than things like Chocolate or Carafa which give darker ones. As such, I've kind of loaded up on Chocolate and Carafa (either 1 or 3). Also, I think the Carafa shouldn't add any astringency.
Where I would normally use wheat, I'm looking at midnight wheat. I'm using wheat for its head-retention characteristics, but since I've read that midnight wheat (I've never used it before) doesn't add astringency or bitterness, I'm thinking that if I go with it, it could help add some extra color to the head (along with the chocolate and carafa).
I'm still including some roasted barley because, while I don't want the toastiness to be overpowering, I do want some toastiness to balance out the richness of a 13%+ beer.
Am I completely overdoing it on the dark malts here or should this work out? I'm guessing it all comes down to how little bitterness is imparted by the debittered malts. I don't mind a little astringency when young as I expect to age this for quite some time, but I don't want it to be like eating raw coffee beans either.
Any help appreciated,
Dave
