185 replies to this topic

[positiveContact]

Thinking of starting here:

https://www.google.c...imperial-stout/

He mentions using sugar or brown sugar but also not. Almost sounds like maybe he adds sugar with dry hops which is surprising. I wouldn't think to dry hop a beer like this.

Edited by Mando, 25 May 2020 - 07:25 AM.

[MyaCullen]

I'm thinking you likely have plenty of yeast to do it right now.

[HVB]

His recipe has no dryhops and 1.25#s of brown sugar in the 5g batch.

[positiveContact]

His recipe has no dryhops and 1.25#s of brown sugar in the 5g batch.

 

does he put the sugar in during fermentation?  I've often done that.

 

eta:  nm, found it!

 

https://beerandbrewi...ghammer-recipe/

Edited by Mando, 25 May 2020 - 11:33 AM.

[positiveContact]

I like the magnum for bittering but I might use EKG at 10 minutes.  I do have a little bit of perle left that drez gave me a long time ago but I'm not sure if I'd be able to tell if it's okay to use or not.

[positiveContact]

I'm thinking you likely have plenty of yeast to do it right now.

I actually saved some of my last starter so I could use that or some from the schwarzbier. I think making another starter might produce healthier yeast.

[positiveContact]

so I generally have not had dark munich on hand.  probably okay to use regular munich, right?

[positiveContact]

ritebrew has breiss dark munich.  not sure how i feel about using breiss for munich though...

[positiveContact]

hmmmmm - since I don't have dark munich or caramunich currently I'm wondering if I make subs or if I try to get some stuff from a sort of LHBS (I think they'll do curbside but that's probably 20+ mins of driving each way).  his grain prices are "OK" but his selection is pretty good.  one of the few places I can buy castle chocolate malt.

[HVB]

ritebrew has breiss dark munich.  not sure how i feel about using breiss for munich though...

 

 

Why?  I am 99% sure I used that in a dunkel and it was just fine.

[positiveContact]

Why?  I am 99% sure I used that in a dunkel and it was just fine.

 

I thought their stuff wasn't supposed to be that great.  I really only use their specialty malts which I only use in pretty small amounts.  I don't have a really strong feeling on it though.  the other thing is that I was kind of thinking of brewing on Friday which makes shipping a no-go 

my subs would probably be regular munich and C40.

Edited by Mando, 26 May 2020 - 10:58 AM.

[HVB]

I thought their stuff wasn't supposed to be that great.  I really only use their specialty malts which I only use in pretty small amounts.  I don't have a really strong feeling on it though.  the other thing is that I was kind of thinking of brewing on Friday which makes shipping a no-go 

my subs would probably be regular munich and C40.

I think in a beer like this the subs would be fine.  I would go C-60 but 40 is fine if that is what you have.

[positiveContact]

I think in a beer like this the subs would be fine.  I would go C-60 but 40 is fine if that is what you have.

 

looks like I have C40 and C80.  before I found recipes I was almost thinking of using special B in this but it might be too much.

 

I also have caravienne and carared.

Edited by Mando, 26 May 2020 - 12:11 PM.

[positiveContact]

I'm working on the recipe.

 

notable changes:

 

I used half as much C80 in place of the caramunich.

 

dark munich replaced with regular munich.

 

I also backed off the 2-row a little bit so my OG will probably be closer to 1.090 instead of 1.096.

 

I'm doing all of my magnum at 60 mins and I replaced the 10 minute magnum addition with 3.4oz of EKG (just emptying out the freezer on that one).

[HVB]

Sounds good to me.  I like the lower gravity... now you can have multiple in one sitting ..lol.

[positiveContact]

Sounds good to me.  I like the lower gravity... now you can have multiple in one sitting ..lol.

 

like 1.5 instead of 1? 

[MyaCullen]

like 1.5 instead of 1? 

1.066666666 more

[positiveContact]

okay - water...

 

Ca: 53 ppm

Na: 29 ppm

Sulfate: 58 ppm

Chloride: 77 ppm

Bicarb: 27 ppm

 

mash pH: 5.4

[positiveContact]

so I'm going to do my typical "007 starter" on this but maybe kick up the volume a little.  normally I'd do 2L for a 10 gallon batch.  maybe kick it up to 3L for this?

[positiveContact]

went with the 3L starter.  yeast was only a week old but I figure this beer needs the most active yeast possible.