So the brew I'm planning on tackling is a Russian Imperial Stout that will be aged on bourbon oak chips. Obviously this will be a very big beer. Due to my lack of equipment to accommodate this brew, I'm going to be doing partial BIAB/partial extract.
Here's my planned recipe:
6lbs. Light DME
4lbs. Amber DME
3lbs. Munich DME
2lbs Chocolate
1.5lbs Roasted Barley
1lbs. Caramel 60L
.5lbs Black Malt
I plan on mashing at 156*F for 1 hour.
4oz magnum hops (60 min boil)
I conjured up this recipe on the Brewer's Friend Recipe calculator, figuring about 70% efficiency, to get the OG and FG that I wanted.
The recipe calculator estimates an OG of 1.131 and a FG of 1.037. The OG is perfect, and I want a FG of about 1.040. Knowing that there will be unfermentables left from the extract I tried to take that into consideration.
My dilemmas:
1. Does 70% seem too high for an efficiency of this recipe?
2. I trust the site's prediction for OG, as I ran a couple of my tried and tested recipes through and got near perfect accuracy. But, I'm worried about the FG prediction. I've heard that to get this beer perfect, the FG should not go below 1.036 or above 1.040. Now, I had just expected to use the White Labs San Diego Super Yeast, but according to the calculator that will take the FG too low. Instead, safale US-05 seems to be the yeast to get this brew right where I want it. DOES THAT SEEM RIGHT?
3. Please offer critiques of the recipe and suggestions for changes. What can I do to help ensure I get the right OG and FG? (i.e., change mash temp, mash time, etc.?)
4. P.S.- For those of you who have aged on bourbon oak chips, how long would you allow the beer to remain on the chips? I'll be racking from primary onto the chips in a secondary.
Here's my planned recipe:
6lbs. Light DME
4lbs. Amber DME
3lbs. Munich DME
2lbs Chocolate
1.5lbs Roasted Barley
1lbs. Caramel 60L
.5lbs Black Malt
I plan on mashing at 156*F for 1 hour.
4oz magnum hops (60 min boil)
I conjured up this recipe on the Brewer's Friend Recipe calculator, figuring about 70% efficiency, to get the OG and FG that I wanted.
The recipe calculator estimates an OG of 1.131 and a FG of 1.037. The OG is perfect, and I want a FG of about 1.040. Knowing that there will be unfermentables left from the extract I tried to take that into consideration.
My dilemmas:
1. Does 70% seem too high for an efficiency of this recipe?
2. I trust the site's prediction for OG, as I ran a couple of my tried and tested recipes through and got near perfect accuracy. But, I'm worried about the FG prediction. I've heard that to get this beer perfect, the FG should not go below 1.036 or above 1.040. Now, I had just expected to use the White Labs San Diego Super Yeast, but according to the calculator that will take the FG too low. Instead, safale US-05 seems to be the yeast to get this brew right where I want it. DOES THAT SEEM RIGHT?
3. Please offer critiques of the recipe and suggestions for changes. What can I do to help ensure I get the right OG and FG? (i.e., change mash temp, mash time, etc.?)
4. P.S.- For those of you who have aged on bourbon oak chips, how long would you allow the beer to remain on the chips? I'll be racking from primary onto the chips in a secondary.