Luovahulluus
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The idea is to make a smooth and strong imperial stout with lots and lots of taste (using the malts I have in my inventory). It's not supposed to be too easy to drink. The plan is to overdo everything and then age the beer for two or more years to blend the taste into a harmonic experience. I will be using lots (too much?) of dark malts and bittering hops. In addition to this I want to add some oak and juniper berries to give the beer some edge.
Beyond the Death Ray
Style: Imperial Stout
TYPE: All Grain
Batch Size (fermenter): 13,00 l
Estimated OG: 1,110 SG
Estimated Color: 139,2 EBC
Estimated IBU: 106 IBUs
Brewhouse Efficiency: 62,00 %
Boil Time: 60 Minutes
4,56 kg Pale Malt (2 Row) Bel (5,9 EBC) 60,0 %
0,76 kg Rye, Flaked (3,9 EBC) 10,0 %
0,53 kg Aromatic Malt (51,2 EBC) 7,0 %
0,53 kg Pale Chocolate Malt (500,0 EBC) 7,0 %
0,30 kg Caramel/Crystal Malt -100L (200,0 EBC) 4,0 %
0,30 kg Dark Caramel Rye Malt 4,0 %
0,30 kg Chocolate Malt (886,5 EBC) 4,0 %
60 g Simcoe [13,00 %] - First Wort 60,0 min 106 IBUs - I have 100g left over from previous ipa 60°C additions
0,30 kg Molasses (157,6 EBC) 4,0 % (or maybe some dark sugar?)
20,00 g Juniper berries (Boil 5,0 mins)
2 pkg SafAle English Ale (DCL/Fermentis #S-04)
1 pkg Pasteur Champagne yeast - If needed after the english ale yeast.
100 g Oak, toasted at 200°C for 3 hours, surface charred (Primary 4 months) - This is what they do with Jack Daniels barrels before using them.
Mash Schedule: Single Infusion, Medium Body, Batch Sparge with 3 steps
Total Grain Weight: 7,59 kg
I'm considering leaving out all the late hop additions.
What would you do differently and why?
Too much caramel?
Does anyone have experience using juniper berries in a strong dark ale? How much should I use? The guideline for sahti seems to be 1g/liter, but they also use the foliage (or whatever it's called in english) and sahti is very different beer from imperial stout.
Beyond the Death Ray
Style: Imperial Stout
TYPE: All Grain
Batch Size (fermenter): 13,00 l
Estimated OG: 1,110 SG
Estimated Color: 139,2 EBC
Estimated IBU: 106 IBUs
Brewhouse Efficiency: 62,00 %
Boil Time: 60 Minutes
4,56 kg Pale Malt (2 Row) Bel (5,9 EBC) 60,0 %
0,76 kg Rye, Flaked (3,9 EBC) 10,0 %
0,53 kg Aromatic Malt (51,2 EBC) 7,0 %
0,53 kg Pale Chocolate Malt (500,0 EBC) 7,0 %
0,30 kg Caramel/Crystal Malt -100L (200,0 EBC) 4,0 %
0,30 kg Dark Caramel Rye Malt 4,0 %
0,30 kg Chocolate Malt (886,5 EBC) 4,0 %
60 g Simcoe [13,00 %] - First Wort 60,0 min 106 IBUs - I have 100g left over from previous ipa 60°C additions
0,30 kg Molasses (157,6 EBC) 4,0 % (or maybe some dark sugar?)
20,00 g Juniper berries (Boil 5,0 mins)
2 pkg SafAle English Ale (DCL/Fermentis #S-04)
1 pkg Pasteur Champagne yeast - If needed after the english ale yeast.
100 g Oak, toasted at 200°C for 3 hours, surface charred (Primary 4 months) - This is what they do with Jack Daniels barrels before using them.
Mash Schedule: Single Infusion, Medium Body, Batch Sparge with 3 steps
Total Grain Weight: 7,59 kg
I'm considering leaving out all the late hop additions.
What would you do differently and why?
Too much caramel?
Does anyone have experience using juniper berries in a strong dark ale? How much should I use? The guideline for sahti seems to be 1g/liter, but they also use the foliage (or whatever it's called in english) and sahti is very different beer from imperial stout.