A hogshead, a firkin at a time
Posted: Mon Nov 28, 2011 3:25 pm
Gents,
Just packing up my car with my brew-rig now, I'm off into the wilds for a couple of days for my first ever collaborative brew.
I'm planning a Russian Imperial Stout along these lines...
Bordeaux Barrel Aged Imperial Stout
Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 16.532
Total Hops (g): 170.00
Original Gravity (OG): 1.090 (°P): 21.6
Final Gravity (FG): 1.023 (°P): 5.8
Alcohol by Volume (ABV): 8.84 %
Colour (SRM): 36.7 (EBC): 72.2
Bitterness (IBU): 80.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
Grain Bill
----------------
10.000 kg Pale Ale Malt (60.49%)
2.800 kg Munich II (16.94%)
1.380 kg Caramunich III (8.35%)
0.800 kg Wheat Malt (4.84%)
0.500 kg Chocolate (3.02%)
0.500 kg Coffee Malt from Soufflet (3.02%)
0.352 kg Flaked Oats (2.13%)
0.200 kg Black Patent (1.21%)
Hop Bill
----------------
100.0 g Northern Brewer Leaf (11.4% Alpha) @ 75 Minutes (Boil) (2.5 g/L)
40.0 g Northern Brewer Leaf (11.4% Alpha) @ 50 Minutes (Boil) (1 g/L)
30.0 g Hallertau Mittlefrueh Leaf (6.3% Alpha) @ 15 Minutes (Aroma) (0.8 g/L)
Misc Bill
----------------
20.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 70 Minutes.
That'll be a number of brews that after primary are getting racked into a old Bordeaux wine barrel. So, 225 litres worth... and hence the rough approximation on the name until we come up with something more noteworthy. I have a choice of recently emptied barrels... sticking my nose in the bunghole (!) was a revelation. I know plenty of people stateside made bourbon cask aged RIS beers... I'm hoping to pick up a little vanilla, oak and slightly sour vinous edge from the barrel. No idea what else might come with it in terms of bacteriological load of course but that's what I hope makes this beer a little unique.
Appreciate any suggestions on the recipe (Malt mixture, EBC, and IBU/hopping strategy) greatly received
I'm just about to go and weigh and crush my first set of grains and will be mashing in at 8am tomorrow.
Just packing up my car with my brew-rig now, I'm off into the wilds for a couple of days for my first ever collaborative brew.
I'm planning a Russian Imperial Stout along these lines...
Bordeaux Barrel Aged Imperial Stout
Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 16.532
Total Hops (g): 170.00
Original Gravity (OG): 1.090 (°P): 21.6
Final Gravity (FG): 1.023 (°P): 5.8
Alcohol by Volume (ABV): 8.84 %
Colour (SRM): 36.7 (EBC): 72.2
Bitterness (IBU): 80.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
Grain Bill
----------------
10.000 kg Pale Ale Malt (60.49%)
2.800 kg Munich II (16.94%)
1.380 kg Caramunich III (8.35%)
0.800 kg Wheat Malt (4.84%)
0.500 kg Chocolate (3.02%)
0.500 kg Coffee Malt from Soufflet (3.02%)
0.352 kg Flaked Oats (2.13%)
0.200 kg Black Patent (1.21%)
Hop Bill
----------------
100.0 g Northern Brewer Leaf (11.4% Alpha) @ 75 Minutes (Boil) (2.5 g/L)
40.0 g Northern Brewer Leaf (11.4% Alpha) @ 50 Minutes (Boil) (1 g/L)
30.0 g Hallertau Mittlefrueh Leaf (6.3% Alpha) @ 15 Minutes (Aroma) (0.8 g/L)
Misc Bill
----------------
20.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 70 Minutes.
That'll be a number of brews that after primary are getting racked into a old Bordeaux wine barrel. So, 225 litres worth... and hence the rough approximation on the name until we come up with something more noteworthy. I have a choice of recently emptied barrels... sticking my nose in the bunghole (!) was a revelation. I know plenty of people stateside made bourbon cask aged RIS beers... I'm hoping to pick up a little vanilla, oak and slightly sour vinous edge from the barrel. No idea what else might come with it in terms of bacteriological load of course but that's what I hope makes this beer a little unique.
Appreciate any suggestions on the recipe (Malt mixture, EBC, and IBU/hopping strategy) greatly received
I'm just about to go and weigh and crush my first set of grains and will be mashing in at 8am tomorrow.