So when I enter that into BeerSmith on my iPad, I get some different stats: 1.094 OG and 114.8 IBUs predicted 9.77 ABV.
Not sure why I get different numbers.. Maybe I just entered stuff wrong.. probably different AA estimates on the hops.
I'm sure it's a fine recipe; the following are only my opinions.
- That much roasted barley just tastes like ash.
- Too bitter. Cut back the hops.
- Too little vanilla. I would prefer to sanitize it in the booze and add it to secondary..
- is that 0.25 oz whiskey in 3 gallons? Why bother? 0.25 c. maybe..
So again, do what you like, but I think I would like this better...
Batch Size: 3.00 gal Style: Imperial Stout (20C)
Boil Size: 3.62 gal Style Guide: BJCP 2015
Color: 34.3 SRM
Bitterness: 83.6 IBUs Boil Time: 60 min
Est OG: 1.094 (22.2° P
Est FG: 1.020 SG (5.1° P)
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2.00 oz Roasted Barley (300.0 SRM) Grain 2
2.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
6.00 oz Chocolate Malt (350.0 SRM) Grain 5
10.00 oz Milk Sugar (Lactose) (0.0 SRM) Grain 6
1.00 oz Summit [17.0%] - Boil 60 min Hops 7
0.25 Whirlfloc Tablet (Boil 15 min) Misc 8
0.60 oz Cascade [5.5%] - Boil 0 min Hops 9
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 10
1-2 days before transfer split and quarter 1.5 vanilla beans, scrape the pods and add the pods and scrapings to .25 c scotch whiskey.
In secondary add 0.25 oz crushed coffee, Vanilla/Scotch mix - dump it all in.