Imperial Stout Ten Fidy Clone

[Jason82]

Ok I just followed the link you shared. I hadn't found that page in my searching. The recipe looks very similar to the one on brewtoad in that it includes both cara-30 and crisp-77. Thank you.

 

[mtnagel]

whatever recipe you choose just for the love of god do not mash at 155

Why?

 

[MrNic]

Why?

Because you'll end up with your beer finishing at 1.040 like mine did.

 

[mtnagel]

Mine finished at 1.023. I would have actually liked it a little higher.

 

[MrNic]

Mine finished at 1.023. I would have actually liked it a little higher.

You mashed at 155?

 

[mtnagel]

Yep

 

[ggriffi]

Just bottled my first batch of this. Can't wait to try it!

 

[Tomcat0304]

View attachment ImageUploadedByHome Brew1416624359.415027.jpg
Made back in May, split the batch and put on oak soaked bourbon cubes. Still young, but delicious! Excellent recipe!

 

[winstonia]

What did you carb this at if batch priming?

 

[Clankenbrew]

View attachment 237397
Made back in May, split the batch and put on oak soaked bourbon cubes. Still young, but delicious! Excellent recipe!

Mmm.. Pumpkin seeds!

 

[Tomcat0304]

What did you carb this at if batch priming?

I carbed to 2.2 volumes per the Northern Brewer Priming Calculator.

 

[Tomcat0304]

Mmm.. Pumpkin seeds!

Haha, yep! A batch of salted, one with seasoned salt, and one ranch. They didn't last very long...

 

[pagrider]

Brewed this and its great. Kegged after three weeks. Hard to tell the difference from this and my four pack of the original. Just a great beer. Was going to let to age a bit but thats not going to happen.

 

[BigDaddyBeard]

Bottled this after 6.5 months in the tank. Smells and tastes great, can wait for it to carb up. F.G. was 1.027

 

[ThirstyPawsHB]

Well, my first attempt is now kegged. OG was 1.090. FG at 1.028. About 3 weeks in primary. Sample was alcohol, roasty, sweet malt, tad bitter from hops and black as can be. Obviously needs to mellow and age, but should be good. Thanks for the recipe!

 

[pagrider]

I was very close to your numbers 1.089 and FG 1.020. Mine is close to 4 weeks old now and taste great. It would benefit from some aging but is an awesome beer right now. Shared some with my local brew club tonight and everyone was stoked

 

[ThirstyPawsHB]

I was very close to your numbers 1.089 and FG 1.020. Mine is close to 4 weeks old now and taste great. It would benefit from some aging but is an awesome beer right now. Shared some with my local brew club tonight and everyone was stoked

Good for you man! I'm really not a wait for 8 months kind of guy myself. My 23yr son loves it after only 4 weeks also...my best critic.

 

[ThirstyPawsHB]

Got a sweet stout with wlp002 English going. Thinking about brewing another fidy on top of it. Like that yeast character.

 

[pagrider]

Plano man LOL. 4 weeks is a long time for me to wait.

 

[ThirstyPawsHB]

Plano man LOL. 4 weeks is a long time for me to wait.

Agreed!

So my neighbor just gave me about 2 pints of Makers Mark. Thinking about 1oz light oak and 8oz of MM adding to secondary. I don't want oak/bourbon to be overwhelming. Tad more then a hint. Anyone with this experience?

 

[pagrider]

yes i would add half that to 5 gallons. i just put 3.5 ounces in a plastic sandwich bag than add enough oak so that its covered. Let it soak for a week and just poor the liquid in the keg or bottle bucket

 

[ThirstyPawsHB]

Thank you. Sounds like a plan!

 

[ire2661]

I'm giving this a go this weekend. I've never done a beer with this big of a grain bill and am nervous that it won't fit into my 10 gal pot. I'm also trying to figure out a strategy for how much water to start with and to sparge with because I'm a BIAB brewer. I usually brew with around 9 lbs of grains, mash in 5 gal of water, and then sparge with 2.5 gal of 170 degree water. I doubt 5 gal of water will be enough for this grain bill. Anyone have any ideas?

 

[poptarts]

your going to have to mash thick and get poor efficiency.

 

[Tomcat0304]

Split the grain bill in half and do two separate mashes.

 

[ire2661]

Huh? Do you mean split it up into 2, mash the 1st batch of grains, and then mash the 2nd batch in the wort from the 1st mash?

 

[Tomcat0304]

Not necessarily. Mash as usual, just use half the amount if grain as the recipe calls for in each mash. Collect wort from the first mash, set it aside while the second mash is going, collect the second, proceed as usual.

Or partigyle as the second mash is going if you have an extra kettle/bucket available.

 

[Rcbandl]

Brewed this yesterday. Made a few variations. Used maris otter as the base, used a little less of the chocolate and barley and slightly increased the base and lighter specialtys. For yeast I am using wyeast 1450 Dennys Favorite 50. and I first wort hopped 30% of the hop additions keeping the estimated IBUs the same.

I also made a kitchen sink out of the final runnings after I got my volume. Threw together some leftover hops I had in my freezer, and some wlp 090 i just harvested from a previous brew. Ended up with 2.5 Gallons @ 1.030 OG. Should be an interesting session stout.

 

[ThirstyPawsHB]

I have a 10 gallon cooler. Only thing i did different was mash 2lbs of oatmeal separate in a pot and strainer then add the liquid to the cooler. Otherwise all 20+lbs grain and water just barely fit.

 

[drumnart]

O