BeerBorg

I am still playing around with the ingredients on this one. I plan on brewing it sometime this week so it can have some time to age before winter. I haven't decided if I want to use a full pound of Oat flakes or cut that in half. I will be adding a pint of whiskey as well.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's 2016 Imperial Whiskey Stout
Brewer: Roger
Asst Brewer: Ralph The Wonderdog
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.086 SG
Estimated Color: 32.6 SRM
Estimated IBU: 55.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
12 lbs Maris Otter (Crisp) (4.0 SRM) Grain 1 73.8 %
2 lbs Munich 10L (Briess) (10.0 SRM) Grain 2 12.3 %
1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 3 6.2 %
8.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 3.1 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 5 3.1 %
4.0 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 6 1.5 %
1.00 oz Chinook [12.50 %] - Boil 60.0 min Hop 7 37.6 IBUs
1.50 oz Sterling [8.10 %] - Boil 15.0 min Hop 8 18.1 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -
2.00 oz Oak Chips (Secondary 7.0 days) Flavor 10 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 16 lbs 4.0 oz

Looks tasty! Stick with 1lb of Oats.

Inkleg wrote:Looks tasty! Stick with 1lb of Oats.

Thankyou for your input. Much appreciated

Are the wood chips just a way of introducing a barrel aged flavor into the beer? This recipe sounds intense.


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philm00x wrote:Are the wood chips just a way of introducing a barrel aged flavor into the beer? This recipe sounds intense.


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That is exactly what they are for. I do this beer every year. This year I changed the recipe up a bit and made it stronger plus am adding the oatmeal flakes.

I should try something like this when I brew my tripel. But with rum, because I love rum.


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The Original gravity of this stuff came out 1.090

Today I opened the conical to add my whiskey and wood chips. The beer was at 1.020 and all the krauson has dropped. I could probably keg the stuff today if I wanted. The sample tasted great. That S04 is a beast. I will be kegging this stuff next week then I am going to store it and hope I can time things out to tap it on my Birthday in November. That will give it about 4 months to age. A beer like this would be better with a year or two. But oh well.