I'm planning on brewing a big whiskey barrel aged imperial stout that I can set aside until next winter. I am hoping to achieve a lot of roast character as well as some toasty/nutty flavors. I want plenty of complexity but I don't want this beer to become too muddled.
I have never dealt with such a complex grain bill so any advice in that area would be appreciated. I plan to pitch A TON of yeast and oxygenate with pure O2 before pitching as well as about 12 hours into fermentation. Due to the large amount of grain, I also plan to make this my first ever reiterated mash. All that being said, this is my first experience with a beer of this size so any tips on managing that would be appreciated.
See the photos below for my recipe. Given the goals mentioned above, is there anything you'd change? Like I said, I want complexity without being muddled.
Thanks in advance for the help!
Cheers!
Casey
I have never dealt with such a complex grain bill so any advice in that area would be appreciated. I plan to pitch A TON of yeast and oxygenate with pure O2 before pitching as well as about 12 hours into fermentation. Due to the large amount of grain, I also plan to make this my first ever reiterated mash. All that being said, this is my first experience with a beer of this size so any tips on managing that would be appreciated.
See the photos below for my recipe. Given the goals mentioned above, is there anything you'd change? Like I said, I want complexity without being muddled.
Thanks in advance for the help!
Cheers!
Casey
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