Plan on doing this later this year! Gonna brew up a slightly modified version (may drop the rye and add a touch more caramunich), and then do as a first run on my rye whiskey/maple syrup barrel.Anyone ever stuck this in a barrel to age it?
Plan on doing this later this year! Gonna brew up a slightly modified version (may drop the rye and add a touch more caramunich), and then do as a first run on my rye whiskey/maple syrup barrel.
Recipe: Double-W Imperial Stout
Estimated OG: 1.124 SG??? something is not right here..... seems low.
Actual OG = 1.113... the estimated OG seems low.
If you've had Great Lakes Edmund Fitzgerald porter, that's kind of what I'm looking for.
It's been a few years since I've brewed this and I tinkered a little when I did. But, from notes this is a tasty brew I wish I hadn't tinkered with, it was great in the fermenter, the additions I made I feel weren't good.How does this beer compare to ten Fidy (one of my favorites)? What about Stone RIS? Yeti?
I'm not asking which one is better, but how do they compare taste wise, mouthfeel, etc? More on the roasty side? Sweet and caramely? Spicey from the Rye or fruity from the Special B?
I might brew this in the future but am curious how it compares to others I've tried. It looks awesome and it has definitely piqued my interest.
Willamette is a triploid Fuggles - the extra set of chromosomes makes a small difference, the fact that it is typically grown in much sunnier conditions makes more of a difference. So if you were being purist about it, Savinjski Goldings is probably the closest European match.
In the real world, imperial stout is a British style where the hops play second fiddle to the malt and alcohol. So anything British will be fine - although personally I'd save the prize varieties like EKG and BX for a beer where they can shine.
Thanks for the response, I appreciate the info. After looking at the grainbill, I kind of figured it would be as you described. Definitely on my short list of beers to try.It's been a few years since I've brewed this and I tinkered a little when I did. But, from notes this is a tasty brew I wish I hadn't tinkered with, it was great in the fermenter, the additions I made I feel weren't good.
As far as comparing to Ten Fidy or Stone RIS...
Ten Gift I feel is fuller than Stone, Stone tens to have a more carbonation that other breweries, except with Xcoveza Stout, making this allows you to control the carbonation though. I think this recipe is more similar to Ten Fidy than Stone, but if you like either you'll like this. This might have a little more roast to if that Ten Fidy, bit for my taste I like that, if you age it that will fade.
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