Hi all,
I recently tried a Big Bad Baptist Imperial stout by Epic, and was really taken with the style. It was borderline sweet, strong chocolate flavors, light coffee flavors, Neutral bitterness, or possibly leaning towards Malty, sort of like a sweet milk stout, but not exactly. They also aged in a whiskey barrel I think.
Anyway I'm not trying to make a clone, as much as capture the style. So I started to put together a recipe, but this is definitely a new direction for me. I've never brewed anything this big before, nothing darker than a porter(og 1.060), and never used adjuncts like coffee and cocoa nibs, oak cubes etc. I normally brew 10 gallons, but my 10 gallon mash tun won't handle that much grain, so this is a 5 gal recipe.
Anything I should be aware of as far as process on a big beer like this? Thanks for the guidance.
So Here is what I have, OG 1.111, predicted abv 12.4%, IBU 46, SRM 66
Grains- I'm sort of guessing on how these are divided.
Mash at 152 for 75min?
8.5 lbs Maris Otter
8.5 lbs 2 row
1lb Crystal 80
1lb Munich
1lb Chocolate 350
1lb Black patent
1lb Roasted Barley
Hops - Not sure on times, but per my calculator this puts the batch on the neutral/malty side of things.
Nugget .75 oz for 60min
Chinook .75oz for 30 min
Cascade .75oz for 15 min.
Adjuncts
Sumatra coffee 1/2lb steeped in cold water for a couple of hours and then added to mash before sparge. - ? - Is this to much coffee? I want a light coffee flavor, but mostly chocolate.
Cocoa Nibs 6oz soaked in vodka, and added to fermenter for the last 4 or 5 days?
Oak Cubes - How much - How to prepare - How to add? I've never used them before.
Yeast - WLP007 - Dry english Ale, maybe I've never used it. I'm open to suggestions.
It occurred to me to try a party gyle with this brew after the stout is done to Simply sparge another 5 gallons. Thoughts?
I recently tried a Big Bad Baptist Imperial stout by Epic, and was really taken with the style. It was borderline sweet, strong chocolate flavors, light coffee flavors, Neutral bitterness, or possibly leaning towards Malty, sort of like a sweet milk stout, but not exactly. They also aged in a whiskey barrel I think.
Anyway I'm not trying to make a clone, as much as capture the style. So I started to put together a recipe, but this is definitely a new direction for me. I've never brewed anything this big before, nothing darker than a porter(og 1.060), and never used adjuncts like coffee and cocoa nibs, oak cubes etc. I normally brew 10 gallons, but my 10 gallon mash tun won't handle that much grain, so this is a 5 gal recipe.
Anything I should be aware of as far as process on a big beer like this? Thanks for the guidance.
So Here is what I have, OG 1.111, predicted abv 12.4%, IBU 46, SRM 66
Grains- I'm sort of guessing on how these are divided.
Mash at 152 for 75min?
8.5 lbs Maris Otter
8.5 lbs 2 row
1lb Crystal 80
1lb Munich
1lb Chocolate 350
1lb Black patent
1lb Roasted Barley
Hops - Not sure on times, but per my calculator this puts the batch on the neutral/malty side of things.
Nugget .75 oz for 60min
Chinook .75oz for 30 min
Cascade .75oz for 15 min.
Adjuncts
Sumatra coffee 1/2lb steeped in cold water for a couple of hours and then added to mash before sparge. - ? - Is this to much coffee? I want a light coffee flavor, but mostly chocolate.
Cocoa Nibs 6oz soaked in vodka, and added to fermenter for the last 4 or 5 days?
Oak Cubes - How much - How to prepare - How to add? I've never used them before.
Yeast - WLP007 - Dry english Ale, maybe I've never used it. I'm open to suggestions.
It occurred to me to try a party gyle with this brew after the stout is done to Simply sparge another 5 gallons. Thoughts?