BoitAHL
Well-Known Member
Hello all,
I have been extract or partial mash brewing for a few years (always buying a kit or following an online recipe) and would like to attempt this extract recipe from BYO. I do have some questions/concerns before starting. Any advice would be greatly appreciated.
Imprint Beer Co.’s Black Forest Cake Stout clone - Brew Your Own
Imprint Beer Co.’s Black Forest Cake Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.127 FG = 1.033
IBU = 65 SRM = 69 ABV = 14.6%
Ingredients
11 lbs. (5 kg) extra light dried malt extract
1 lbs. (0.45 kg) Munich dried malt extract
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor)
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)
Step by step
Bring 4.9 gallons (18.5 L) of water to approximately 162 °F (72 °C) and hold there. Steep milled specialty grains in grain bags for 15 minutes. Remove the grain bags and let drain fully. Add dried malt extract while stirring and stir until completely dissolved. Bring the wort to a boil.
Boil for 60 minutes, adding hops according to the ingredient list.
After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.
Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing the Cholaca and vanilla beans, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.
1. Most of the kits/recipes I have used recommended steeping for at least 30 minutes. This one only for 15 minutes. Would steeping longer change the taste/profile that much?
2. Having trouble finding the Munich DME especially with stores that carry most of the other ingredients (I don’t want to pay shipping charges for 1lb of DME or spend hours searching). What is a good DME substitution or can I use Munich LME?
3. The recipe says to add DME before boil. I usually steep, bring to boil, take off burner, then add DME/LME and bring back to boil. Sometimes add DME/LME late in boil if recipe states. What are your opinions?
4. I have attempted to brew a couple high ABV beers in the past without much luck getting the FG anywhere near where it is supposed to be. I have researched/read/talked to local brew stores but just do not seem to get it right. With this attempt (OG 1.127 FG 1.033) which of the three yeast options do you think would work best for this high gravity beer and how many should I use? Any specific procedures other than a starter and just pitching?
Thank you.
I have been extract or partial mash brewing for a few years (always buying a kit or following an online recipe) and would like to attempt this extract recipe from BYO. I do have some questions/concerns before starting. Any advice would be greatly appreciated.
Imprint Beer Co.’s Black Forest Cake Stout clone - Brew Your Own
Imprint Beer Co.’s Black Forest Cake Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.127 FG = 1.033
IBU = 65 SRM = 69 ABV = 14.6%
Ingredients
11 lbs. (5 kg) extra light dried malt extract
1 lbs. (0.45 kg) Munich dried malt extract
1 lb. (0.45 kg) Carafoam® malt
1 lb. (0.45 kg) British chocolate malt (350 °L)
1 lb. (0.45 kg) British crystal malt (65 °L)
1 lb. (0.45 kg) roasted barley
12 oz. (0.34 kg) Carafa® Special III
3 lb. (1.4 kg) Vintner’s Harvest sweet cherry puree
16 AAU Magnum hops (90 min.) (1 oz./28 g at 16% alpha acids)
1.5 lbs. (0.68 kg) Cholaca liquid cacao (original flavor)
5 Madagascar vanilla beans
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) or Lallemand London ESB English-Style Ale yeast
2⁄3 cup corn sugar (if priming)
Step by step
Bring 4.9 gallons (18.5 L) of water to approximately 162 °F (72 °C) and hold there. Steep milled specialty grains in grain bags for 15 minutes. Remove the grain bags and let drain fully. Add dried malt extract while stirring and stir until completely dissolved. Bring the wort to a boil.
Boil for 60 minutes, adding hops according to the ingredient list.
After the boil, turn off heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. There should be 5 gallons (19 L) of cooled wort in the fermenter. Be sure to have room in your fermenter for the cherry puree.
Ferment at 66 °F (19 °C) for 10 days (adding the fruit puree on day 6), then raise the temperature to 70 °F (21 °C) for 3–4 days. Carefully rack into a secondary vessel containing the Cholaca and vanilla beans, and age to desired taste. Crash the beer to 35 °F (2 °C) for 48 hours. Bottle or keg the beer and carbonate to approximately 2.25 volumes.
1. Most of the kits/recipes I have used recommended steeping for at least 30 minutes. This one only for 15 minutes. Would steeping longer change the taste/profile that much?
2. Having trouble finding the Munich DME especially with stores that carry most of the other ingredients (I don’t want to pay shipping charges for 1lb of DME or spend hours searching). What is a good DME substitution or can I use Munich LME?
3. The recipe says to add DME before boil. I usually steep, bring to boil, take off burner, then add DME/LME and bring back to boil. Sometimes add DME/LME late in boil if recipe states. What are your opinions?
4. I have attempted to brew a couple high ABV beers in the past without much luck getting the FG anywhere near where it is supposed to be. I have researched/read/talked to local brew stores but just do not seem to get it right. With this attempt (OG 1.127 FG 1.033) which of the three yeast options do you think would work best for this high gravity beer and how many should I use? Any specific procedures other than a starter and just pitching?
Thank you.