Brewed this yesterday with 100% RO water and built it to the Black/dark balanced profile on Bru'n water. I managed to get 5.5 gallons at 1.102. Got the wort down to 80 degrees and hit it with pure O2 for 60 seconds and then let it cool for a couple hours outside until it was at 70 degrees. I then hit it with 30 seconds more O2 and pitched a 3.5 liter starter (~650 billion cells) of Wyeast 1056. I proceeded to attempt a partigyle and pulled enough with my second runnings to get 3.25 gallons at 1.061 into the fermenter for a porter, I figure I have $5 into this one so if it sucks oh well. I am about to hit the original wort with another round of O2. Fermentation was already going nuts after 8 hours so I am hoping all the oxygen and the big starter helps it ferment out. I mashed about 1/3 of my dark grains for 30 minutes and then added the rest and mashed until I was getting constant refract readings (checked every 5 minutes). Big thanks to @PianoMan for answering questions I had on this one and giving me some guidance as this is the biggest beer I have attempted.
Imperial Stout Ten Fidy Clone
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Anytime brother! Hard work is done. Time for a home brew. Let us know the results...in like 4 months. [emoji482]
Tarpon87
Well-Known Member
Good luck, i used the same water profile and got the same OG as you. Mine stopped at 1.030 and around 9.6%, its about 8 months old now and its almost gone, was a fantastic beer tho. I only did a 2l starter of 1056 and shook the carboy, no o2. I wish i would have done a partigyle like you did.
Getting ready to put this recipe into this in a couple days...
I saw your post last night and I was wondering what you were putting in there. That is my goal once I give this batch it's trial run, if I really like it I am going to brew 10 gallons and toss it in a barrel. Is that a woodinville barrel?
Balcones out of Waco, Tx. The smell when I first got it was heaven!
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So it ended at 1.023. This gives me a 10.8%. Missed it by that much! "Ten-eighty" it is.
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Very fitting! Hopefully the shop in MI gets more of those by the time I'm ready to age. Showing out of stock at $109
SoCo Brewing, lhbs where I got this, has a 55gal. They're trying to get customers to chip in for a fill.
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BroomVikin
Well-Known Member
One of my all-time favorites!
Can anyone smarter than me convert this to a half decent partial recipe? I’d love to try it; but, I think I’ll be space constrained in my mash tun.
I’m thinking 12lbs of grain would be ideal and then I’ll just add DME to the wort pre-boil to get my OG. Would it work to just cut out the base malt and then top off with light DME until pre-boil OG is reached? Sorry, never tried to convert an AG recipe to partial. Might be the way of my future using this Robobrew...
I’m thinking 12lbs of grain would be ideal and then I’ll just add DME to the wort pre-boil to get my OG. Would it work to just cut out the base malt and then top off with light DME until pre-boil OG is reached? Sorry, never tried to convert an AG recipe to partial. Might be the way of my future using this Robobrew...
It turns out all the speciality grains plus 2lbs of 2-row is about 12lbs. 6lbs of DME would then reach very close the same gravity.
Kinda what I’m thinking about doing. Just got back into brewing and bought this Robobrew and I can see one of its limitations. Certainly not a big deal, just wanting to make sure my mind is right on this one. Hoping it turns out well so I know I can make whatever the heck I want in the future if I just sub in some DME.
I've found mashing a lot of darks for extended periods can lead to harsh tannins in the final product. I only add about 1/3 dark grains at first then rest after 30min or so. IDK how that works with your machine. Let us know your experience.
Funny, went the other way. 1st true BA was this beer then just bottled a quad aged in the same barrel. I only did 7 and 10days tho.
Cool, how did it turn out? I’m thinking 2 months for the Scotch ale bit more like 4-6 for the imperial stout.
It was a 3.5gal barrel. Not enough bourbon for me but rushed things since we we're heading on vacation. I let it dry out after buying it so took a ton of water to rehydrate. Think I might have washed away some flavor. The short aging times were recommended from a Untapped friend who suggested the shorter times due to high surface to liquid ratio. I'm trying the pre bourbon soaked cubes next.
Just checked the gravity on mine 7 weeks after brewing. Down to 1.026 from 1.102 so 10%. Quite happy with that, the sample was tasty but strong. Going to keg tonight, throw it on gas, and let it age until May.
Sounds about right. 4 months seems the minimum for these big beers.
I brewed this recipe about 3 months ago. I ended up soaking some oak cubes in bourbon for a month for the secondary. The beer started at 1.102 and finished at 1.024. I sat the beer on the cubes for 2 weeks. Before I bottled. During bottling, I added another 4 oz of Woodford reserve to the bucket. It's been bottled for 4 weeks and it is boozy but very good. Great call on this recipe.
That time again folks! Brewed an Old Rasputin clone to build up a yeast cake for this guy. Converted to 3.5gal PM brewing this year but will be going 6.5gal AG for this bad boy. PMs just aren't coming out the same. Debating on Barreling half with a new barrel...ah sh!t, got a quad I'm doing after. Might as well!
Abrayton
Well-Known Member
I accidentally ordered 500-600L English roasted barley instead of 300L. Can I expect that to cause any significant flavor difference in this recipe?
Cheers
Cheers
Abrayton
Well-Known Member
Racked to keg tonight. Finished at 11.5%
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Anybody brew this recently?
I just brewed a slightly different ten Fidy clone recipe yesterday. I mashed at 149 for a little over an hour. I used all of the dark grains in the mash this time. Shook FV for O2 just prior to pitching and then again about 16 hrs later. Pitched three packs of US-05. Starting gravity was 1.108. Terrible efficiency but the highest I've ever been able to pull off.
I can hardly wait to see how this one ferments...let alone wait for it to age 6 months! I'll report back on mine as it finishes.
I just brewed a slightly different ten Fidy clone recipe yesterday. I mashed at 149 for a little over an hour. I used all of the dark grains in the mash this time. Shook FV for O2 just prior to pitching and then again about 16 hrs later. Pitched three packs of US-05. Starting gravity was 1.108. Terrible efficiency but the highest I've ever been able to pull off.
I can hardly wait to see how this one ferments...let alone wait for it to age 6 months! I'll report back on mine as it finishes.
The issue with mashing all the darks at once is you may end up with tannin bitters in the final product. If you do sense it, no fear. I've learned to only mash about 1/2 darks for 30min then add the rest at 30. End product is superior. Play it out and see what you think. You'll know pretty quick. This beer takes minimum 4 months of aging before any proper assessment can be done. Just keep that in mind.
PianoMan, thanks for all of your contributions to this thread.
I've made a couple similar beers in the past, one of which was way too bitter (too much hops due to overestimating final volume) and the other started off too bitter/harsh but mellowed over time. Unfortunately, I drank most of it before it reached its peak. I'll definitely be more patient with this one and I'll try mashing the dark grains as you described next time.
Do you do mash like that with all beers that use dark grains or just big beers like this that use an unusually high percentage of them?
I've made a couple similar beers in the past, one of which was way too bitter (too much hops due to overestimating final volume) and the other started off too bitter/harsh but mellowed over time. Unfortunately, I drank most of it before it reached its peak. I'll definitely be more patient with this one and I'll try mashing the dark grains as you described next time.
Do you do mash like that with all beers that use dark grains or just big beers like this that use an unusually high percentage of them?
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Thanks but passing on brewing knowledge from the last generation of brewers. Struggled with tannins until a member help me.
Good question. My 10-fidy'ish clone runs about 3lbs darks. Lighter stouts are closer to 2 but I still divided in half or so to be on the safe side. I still add chemicals (starting with RO) to a mash of 5.4pH and don't worry about the stagggered additions.
My keezer build is taking longer than anticipated (I live overseas and entering local public holiday, Tet) so my brew is still sitting in primary. I was thirsty so decided to take a sample a couple night ago and it tastes surprisingly good for as young as it is (brewed 12/18/19). I think I need to transfer to secondary though just to get it off the yeast cake until a keg opens up.
This one is shaping up to be one of my better attempts at ten Fidy. My advice, in addition to what others have already said... Make sure you've brewed a few similar beers in terms of high gravity with lots of dark grains to get your efficiency right. I came close to hitting my expected numbers but only because I knew what to expect from experience. My last couple of attempts were always off and the taste reflected this. I'll continue to share updates.
This one is shaping up to be one of my better attempts at ten Fidy. My advice, in addition to what others have already said... Make sure you've brewed a few similar beers in terms of high gravity with lots of dark grains to get your efficiency right. I came close to hitting my expected numbers but only because I knew what to expect from experience. My last couple of attempts were always off and the taste reflected this. I'll continue to share updates.
