here is my current recipe for a belgian imperial stout that i will be brewing in a week or two. all comments welcome.
variations i'm considering:
- dropping the MO and going all pilsner as my base malt
- replacing chocolate with chocolate rye
- replacing some of the initial base malt with post-fermentation sucrose (table sugar) additions
this will be bulk-aged with oak chips.
Code:
Belgian Imperial Stout (witty name forthcoming)
Batch Size (fermenter): 6.0 gal
Boil Time: 120 min
Brewhouse Efficiency: 80%
OG: 1.101
IBU: 60.1
Color: 42.3 SRM
Mash Ingredients
Amt Name Type # %/IBU
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 38.6 %
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 19.3 %
3 lbs Munich Malt (9.0 SRM) Grain 3 14.5 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 4 7.2 %
12.0 oz Caramunich Malt (56.0 SRM) Grain 5 3.6 %
12.0 oz Chocolate (Dingemans) (340 SRM) Grain 6 3.6 %
12.0 oz Special B Malt (130.0 SRM) Grain 7 3.6 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 8 2.4 %
8.0 oz Roasted Barley (300.0 SRM) Grain 9 2.4 %
Boil Ingredients
Amt Name Type # %/IBU
1 lbs D-180 Candi Syrup (180.0 SRM) Sugar 10 4.8 %
2.00 oz Legacy [7.80 %] - Boil 60 min Hop 11 42.2 IBUs
1.50 oz Legacy [7.80 %] - Boil 30 min Hop 12 24.3 IBUs
Yeast: Wyeast Canadian/Belgian 3864 (cake from a previous batch, washed)
FG: aiming for 1.028, but who knows... i'm flexible.
ABV: 9.7% @ 1.028.- dropping the MO and going all pilsner as my base malt
- replacing chocolate with chocolate rye
- replacing some of the initial base malt with post-fermentation sucrose (table sugar) additions
this will be bulk-aged with oak chips.
Hope it turns out well whatever way you go!
