First imperial stout

Originally posted by sharpe1987
If I wanted to replace the US-05 with a white labs liquid yeast, what could I use?

WLP001

Originally posted by sharpe1987
And what would be an all grain equivalent to the 9lbs DME?

This would be the all-grain analogue:

16 lbs Maris Otter Malt
1 lbs Roast Barley
1 lbs 2-Row Caramel Malt 120L
1 lbs Weyermann Carafa® III
1 lbs Chocolate

1 oz Magnum (Whole, 14.50 %AA) boiled 60 min.

Original Gravity 1.101 (it won’t be this high because highly kilned grains don’t have any fermentable sugar)

Terminal Gravity 1.024

Color 48.09 °SRM

Bitterness 55.2 IBU

Alcohol (%volume) 10.3 %

Originally posted by HornyDevil

Originally posted by Cliff
I would honestly recommend making a smaller beer and using the yeastcake for the Imperial Stout. Make a sessionable brown or porter then repitch on to the cake.

Or just pitch a packet of US05 or S04.

For an imperial stout, I would pitch two.

Originally posted by HornyDevil

Originally posted by sharpe1987
If I wanted to replace the US-05 with a white labs liquid yeast, what could I use?

WLP001

Originally posted by sharpe1987
And what would be an all grain equivalent to the 9lbs DME?

This would be the all-grain analogue:

16 lbs Maris Otter Malt
1 lbs Roast Barley
1 lbs 2-Row Caramel Malt 120L
1 lbs Weyermann Carafa® III
1 lbs Chocolate

1 oz Magnum (Whole, 14.50 %AA) boiled 60 min.

Original Gravity 1.101 (it won’t be this high because highly kilned grains don’t have any fermentable sugar)

Terminal Gravity 1.024

Color 48.09 °SRM

Bitterness 55.2 IBU

Alcohol (%volume) 10.3 %

It’ll still add gravity to the wort. The reduced gravity is a function of diminished efficiency, though.

Originally posted by HornyDevil

Originally posted by sharpe1987
If I wanted to replace the US-05 with a white labs liquid yeast, what could I use?

WLP001

Originally posted by sharpe1987
And what would be an all grain equivalent to the 9lbs DME?

This would be the all-grain analogue:

16 lbs Maris Otter Malt
1 lbs Roast Barley
1 lbs 2-Row Caramel Malt 120L
1 lbs Weyermann Carafa® III
1 lbs Chocolate

1 oz Magnum (Whole, 14.50 %AA) boiled 60 min.

Original Gravity 1.101 (it won’t be this high because highly kilned grains don’t have any fermentable sugar)

Terminal Gravity 1.024

Color 48.09 °SRM

Bitterness 55.2 IBU

Alcohol (%volume) 10.3 %

This is very close to a recipe I’ve had a lot of success with. I don’t use carafa and add around 150g of brown sugar, the brown sugar will add a licorice note if you want that.

Originally posted by NobleSquirrel

Originally posted by HornyDevil

Originally posted by sharpe1987
If I wanted to replace the US-05 with a white labs liquid yeast, what could I use?

WLP001

Originally posted by sharpe1987
And what would be an all grain equivalent to the 9lbs DME?

This would be the all-grain analogue:

16 lbs Maris Otter Malt
1 lbs Roast Barley
1 lbs 2-Row Caramel Malt 120L
1 lbs Weyermann Carafa® III
1 lbs Chocolate

1 oz Magnum (Whole, 14.50 %AA) boiled 60 min.

Original Gravity 1.101 (it won’t be this high because highly kilned grains don’t have any fermentable sugar)

Terminal Gravity 1.024

Color 48.09 °SRM

Bitterness 55.2 IBU

Alcohol (%volume) 10.3 %

It’ll still add gravity to the wort. The reduced gravity is a function of diminished efficiency, though.

I already struggle with efficiency, and like you said with this much grain the diminishing efficiency lowered my number even more.

If I brew this again soon I might consider doing two first runnings mashes to bring up my gravity.

My question is this: if I wanted to get a 1.100 OG beer from two first runnings mashes, is it as simple as getting 50 gravity points from each mash? (I.e. two 1.050 beers at 3.5 gallons each, for a pre-boil volume of 7 gallons)