Ahopalypse Now - oak aged imperial IPA

[blissiictrl]

Hey guys, new member, reasonably new all grain brewer.

I've finished my first all grain, an American style amber ale (recipe to follow), but I'd like a bit of C&C on this - it's my own recipe

My intent is a huge, old school IIPA, aged in oak like they were in the 1700s and 1800s.
Intent is around 10% ABC and at least 150 IBU


Ahopalypse Now

Style: Imperial IPA OG: 1.103
Type: All Grain FG: 1.026
ABV: 10.09 %
IBU's: 168.44
Color: 14.8 SRM
Batch Size: 20.00 L
Preboil OG: 1.087
Boil Time: 90 minutes

Grains & Adjuncts
1000g Caraamber
1000g Corn Sugar (Dextrose)
500g Carafoam
1000g Munich
500g Amber Dry Extract
6.00 kg Briess Pale Ale Malt

Hops
Amount IBU's Name Time AA %
75.00 g 122.89 Apollo 90 mins 18.50
30.00 g 24.82 Chinook 30 mins 13.00
15.00 g 16.40 Citra 60 mins 13.20
30.00 g 4.32 Hallertauer 10 mins 4.80

Yeasts
Amount Name Laboratory / ID
1 act pkgs British Ale II Wyeast Labs 1335

Additions
Amount Name Time Stage
100.00 g Bourbon Barrel Chips 14 days Primary
1 sachet. Yeast Nutrient 14 days Primary
1.00 each Whirlfloc Tablet 15 mins Boil
100.00 g Bourbon Barrel Chips 21 days Secondary

Mash - Brew BIAB
Add 2.5 L/kg water
Up to strike
Mash in
60 min mash
Mash out
Sparge up to a 23 litre boil
Boil 90 min

Fermentation Steps
2 weeks primary
4 weeks secondary
4 weeks

 

[peas_and_corn]

A kilo of caraamber seems a little too high for me, it'll make it a tad too cloying for my liking. I'd have different hops, especially the late hops but that comes down to personal taste- hallertauer as a big part of th he flavor doesn't do much for me, I would go for something American or NZ. A four week secondary is longer than necessary, but it won't be a problem.

 

[DoctorBob]

I made a bourbon chip oaked porter a year or two back, which was loverly! .....but it got very oaked quite quikly. I used a sterilised nylon strainer bag to hold the oak in the keg, had a sample every few days, then pulled it out when I got the desired amount of flavour. About 7 days was enough for me, even with a dark flavourful beer like a porter the oak was starting to overpower other flavours

 

[GrumpyPaul]

I agree on the 7 days for the oak. I did an oaked scottish ale. Similar process, except I did it in second as rh not keg. Just taste it every day or so roll you get the desired taste.

Bear in mind the flavors blend and become a bit smoother or mellow as it ages.

I found it got a lot better with aging.

Also if you are soaking the chips in bourbon yourself, drain the bourbon off before tipping into the brew. I didn't, it was still very good but more bourbon than oak even though it was only about 30mls of bourbon

Good luck with it.

Sent from my GT-I9100T using Tapatalk

 

[blissiictrl]

Alright, I might play with the cara Amber a bit, this was made primarily to remove hops I have on hand, haha.

I was thinking of playing with it, as I said its an experimental at this stage

 

[blissiictrl]

Alright, I might play with the cara Amber a bit, this was made primarily to remove hops I have on hand, haha.I was thinking of playing with it, as I said its an experimental at this stage

Alright, revised the bill:

7kg 2 row
1kg Munich
1kg dextrose
500 Carafoam
250 cara Amber
250 amber DME
150 cara aroma

Thoughts?

 

[doon]

Not sure 250g of Amber dme is going to do much in that grain bill