DrinksWellWithOthers
Well-Known Member
I'm planning on brewing up an Imperial Stout soon and since this will be my first attempt I'd like to see what you guys think of it first.
6.00 gallons
75% efficiency
1.095 OG
80 IBUs
16.50 lb Marris Otter 79.52%
1.50 lb Roasted Barley 7.23%
1.00 lb Special B 4.82%
0.50 lb Brown Malt 2.41%
0.75 lb Chocolate Malt 3.61%
0.25 lb Crystal 120L 1.20%
0.25 lb Crystal 40L 1.20%
1.50 oz Magnum - 60 min
2.00 oz EKG - 10 min
Pitch on either an American Ale 1056 or British Ale 1098 cake
Mash at 154F
Now a few questions...
1. How do my specialty grain %'s look?
2. Should I bother adding an aroma addition at flameout?
3. What are your yeast preference? 1056 vs 1098?
4. Is mashing at 154 going to leave me with too many unfermentables? I'd like to get this down to 1.025.
Thanks in advance!
6.00 gallons
75% efficiency
1.095 OG
80 IBUs
16.50 lb Marris Otter 79.52%
1.50 lb Roasted Barley 7.23%
1.00 lb Special B 4.82%
0.50 lb Brown Malt 2.41%
0.75 lb Chocolate Malt 3.61%
0.25 lb Crystal 120L 1.20%
0.25 lb Crystal 40L 1.20%
1.50 oz Magnum - 60 min
2.00 oz EKG - 10 min
Pitch on either an American Ale 1056 or British Ale 1098 cake
Mash at 154F
Now a few questions...
1. How do my specialty grain %'s look?
2. Should I bother adding an aroma addition at flameout?
3. What are your yeast preference? 1056 vs 1098?
4. Is mashing at 154 going to leave me with too many unfermentables? I'd like to get this down to 1.025.
Thanks in advance!