Hi all!
I am a partial mash brewer, and I want to brew an imperial stout (11%abv or so), and let it sit until at least fall.
I plan on using my 7.5 gal kettle to mash as much as I can, and top it off with extract (late addition?)
I would like any general tips in regards to making such a big beer as well as answer to some of my concerns:
1. Is a 60 min boil still OK?
2. I normally use 6 gallons of drinking water and a 7th to top off. Do I need to consider a pH strip, RO water, and any additives for this endeavor?
3. Can I get away with double pitching some liquid yeast and a nutrient in the boil, or is a starter mandatory in this case?
4. I made a 8% ABV white stout with 1lbs oats and 1lbs flaked barley, body was a little thin (did use alot of crystal). How much flaked barley should I use and any other tips on how I can make this big guy nice and "chewy"?
Thanks!!
I am a partial mash brewer, and I want to brew an imperial stout (11%abv or so), and let it sit until at least fall.
I plan on using my 7.5 gal kettle to mash as much as I can, and top it off with extract (late addition?)
I would like any general tips in regards to making such a big beer as well as answer to some of my concerns:
1. Is a 60 min boil still OK?
2. I normally use 6 gallons of drinking water and a 7th to top off. Do I need to consider a pH strip, RO water, and any additives for this endeavor?
3. Can I get away with double pitching some liquid yeast and a nutrient in the boil, or is a starter mandatory in this case?
4. I made a 8% ABV white stout with 1lbs oats and 1lbs flaked barley, body was a little thin (did use alot of crystal). How much flaked barley should I use and any other tips on how I can make this big guy nice and "chewy"?
Thanks!!