So, I'm gonna brew a bitter after the holidays and everything around it is done, and then I am thinking about having a go at an Imperial stout, nothing fancy, just an old school RIS style beer.
Thinking something like this:
10 liter batch, 70% eff( my for normal strenght beer is 75%, did a OG 1.065 where I would guesstimate the eff at 73% so 70% feels plausible)
est OG: 1.083
est FG 1.014
abv: 9.2%
IBU: ~65
Grain bill:
3.17kg 78% Maris otter
320g 8% Crystal 400/UK dark crystal(~460 ebc)
240g 6% Carafa 1 special
160g 4% UK black malt
160g 4% Rolled oats
hops:
19.3g Challenger 60 min
15.6g Fuggles 60 min
10g Whitbread golding 20 min
10g Bramling cross 20 min
Mash at 66c for 90 min and 2hr boil.
Ferment at 18 or 19c with mangrove jacks m42 new world strong ale.
Beersmith estimates the attenuation will be at the max capacity of that yeast, but I suspect my FG will be a little higher and abv a bit lower than it says.
Does anything look way off or is it a decent stout? I was thinking if the amount of dark crystal might make it a bit on the harsh side, but on the other hand I want the raisin/dried plum flavor that malt gives. should i reduce it and/or mix it with some lighter crystal?
Thinking something like this:
10 liter batch, 70% eff( my for normal strenght beer is 75%, did a OG 1.065 where I would guesstimate the eff at 73% so 70% feels plausible)
est OG: 1.083
est FG 1.014
abv: 9.2%
IBU: ~65
Grain bill:
3.17kg 78% Maris otter
320g 8% Crystal 400/UK dark crystal(~460 ebc)
240g 6% Carafa 1 special
160g 4% UK black malt
160g 4% Rolled oats
hops:
19.3g Challenger 60 min
15.6g Fuggles 60 min
10g Whitbread golding 20 min
10g Bramling cross 20 min
Mash at 66c for 90 min and 2hr boil.
Ferment at 18 or 19c with mangrove jacks m42 new world strong ale.
Beersmith estimates the attenuation will be at the max capacity of that yeast, but I suspect my FG will be a little higher and abv a bit lower than it says.
Does anything look way off or is it a decent stout? I was thinking if the amount of dark crystal might make it a bit on the harsh side, but on the other hand I want the raisin/dried plum flavor that malt gives. should i reduce it and/or mix it with some lighter crystal?