General Category > All Grain Brewing

Hochkurz double decoction AND a really long boil for an impy stout?

(1/7) > >>

phillamb168:
Is it going overboard to do a Hochkurz and a 150 minute boil?

Here's the recipe overall:
Cuvée J+D
   Style: Imperial Stout   OG: 1.123   
   Type: All Grain   FG: 1.031   
   Rating: 0.0   ABV: 12.05 %   
   Calories: 401   IBU's: 115.29   
   Efficiency: 70 %   Boil Size: 42.29 L   
   Color:   49.6 SRM     Batch Size: 37.80 L   
      Boil Time: 150 minutes

Grains & Adjuncts
Amount   Percentage      Name   Time   Gravity
18.00 kg   79.12 %      Fawcett Maris Otter Pale Malt   60 mins   1.038
500.00 g   2.20 %      Briess Caramel 120L   60 mins   1.032
1.50 kg   6.59 %      Dingemans Special B   60 mins   1.030
500.00 g   2.20 %      Black Barley (Stout)   60 mins   1.025
250.00 g   1.10 %      Black (Patent) Malt   60 mins   1.025
1.50 kg   6.59 %      Aromatic Malt   60 mins   1.036
0.50 kg   2.20 %      Barley, Flaked   60 mins   1.032
 
Hops
Amount   IBU's      Name   Time   AA %
0.10 kg   44.19      Nugget   60 mins   13.00
75.00 g   38.23      Warrior   60 mins   15.00
90.00 g   15.18      Centennial   15 mins   10.00
90.00 g   8.35      Williamette   15 mins   5.50
50.00 g   0.00      Centennial   0 mins   10.00
50.00 g   9.35      Williamette   60 mins   5.50
 
Yeasts
Amount   Name   Laboratory / ID
1.00 pkg   Safale US-05   Fermentis US-05
 
Additions
Amount   Name   Time   Stage
1.00 oz   Oak Chips   15 mins   Secondary


Full Body Infusion In   25 min @ 55.0°C
 Add 60.28 L ( 2.96 L/kg ) water @ 62.8°C
Full Body Infusion   5 min @ 62.0°C
 Add 12.85 L water @ 100.0°C
Protein Rest Decoction   60 min @ 70.0°C
 Decot 17.39 L ( 0.00 L/kg ) mash & heat to 100.0°C
Protein Rest Decoction   30 min @ 75.0°C
 Decot 13.77 L ( 0.00 L/kg ) mash & heat to 100.0°C

Pawtucket Patriot:

--- Quote from: phillamb168 on March 13, 2012, 03:39:34 am ---Is it going overboard to do a Hochkurz and a 150 minute boil?
--- End quote ---

IMO, yes.  I can't imagine that Fawcett MO has a Kolbach index or S/T % that would warrant a protein rest at 55C.  What would you be aiming to accomplish with the separate beta/alpha rests?  I've done a fair amount of research (non-scientific) on the benefits of separate beta/alpha rests and it sounds like brewers use them to create a subtly complex and enhanced mouthfeel.  With an impy stout grainbill, I really doubt you would be able to perceive those benefits.

As for the 150 boil, I'm not sure you'd be able to perceive much of a difference in this beer if you boiled for, say, 60-90 minutes vs. 150.

Keep it simple and enjoy your brew session.  Maybe smoke some bacon and watch a Cubs game while you're at it.   ;)

hopfenundmalz:
You will need to boil a long time to get that OG.

The decoction might get you a little more from your grains, as it makes more starch available for conversion, and will be only .001 to .002 on the OG.

Its your beer and time, so your decission.

phillamb168:
Re the decoc temps and times, I'm going mainly off of wikipedia and iBrewMaster, so the mash schedule is probably a mess. I didn't find any examples of double decoction mash schedules for imperial stouts, so I had to wing it a bit. Any suggestions on a better schedule?

hopfenundmalz, What's out-of-bounds about the OG? Is that the sort of thing that can be fixed by more grain? Or do I have to go the sugar addition route?

hopfenundmalz:
If you want to go big, go real big. The bjcp says 1.115, but it is your beer.

I really don't think that yours is out of bounds, but you will only get in the 1.080 to 1.090 range using first runnings.  You add DME or other sugars to bump it up, or boil a long time.

Fred has some good advice on his site.  Look under thoughts on making a big beer.
beerdujour.com

Navigation

[0] Message Index

[#] Next page