- Ale Malt 73% 6.2Kg
- Light Crystal Malt 10% 0.9Kg
- Light Chocolate Malt 5% 0.5Kg
- Aurora Malt 4% 0.4Kg
- Dark Candi Sugar 3% 0.2 Kg
- Brown Malt 2% 0.2 Kg
- Red Back Malt 2% 0.2Kg
- Wyeast 3522 Belgium Ardennes MFG 24 Jul 13 (Your could use GY048 Golden Pear GigaYeast )
- 30g Sweet Orange Peel
- 1.5 Vanilla Beans (Madagascar)
Post Boil/Whirlpool/Immersion Chilling:
Sun 3 Nov took a hydrometer reading of 1.014 and noticably big Krausen all around the rim of the fermenter. Small bubbles still rising inside. Racked 17L into a secondary fermenter and set temp controller at 20-2C and poured out 2L of Muscat that has been conditioning the 5L Oak port cask. Boiled up 200g of Light DME with 500ml water and added in 4.5L of BIPA to create DOBIPA (Double Oak Belgium Imperial Porter Ale) – how truly epic! Put 17L Keg back in fridge and turned down on Tue to 2C to condition.
Sat 9 Nov no sign of any noticeable ferment in the Oak cask 5l so pitched 7g of dried Cooper’s IPA ale yeast into the 5L oak cask.
Also soaked 18g of French Oak chips in a glass of Jura single malt whisky and dropped that into the 17L cold conditioning in the fridge.
Fri 15 Nov dry hopped the DOBIPA with 11g of Northern Brewer to make the DHOBIPA Dry Hop Oak Belgium Imperial Ale – that’s bloody epic!
Tasted prior to dry hopping and it was a deep rich port nose tone and lots of wood on the nose and mouth. Colour was daks woody borwn and taste was smooth and rounded.
Bulk primed the 17 L in plastic fermenter with 145 g of Light DME and had a minor spillage while racking for the bulk priming – Doh!
Emptied the Oak cask into 11 bottles – 10 stubbies and 1x500ml priming with 1/2 tsp of white sugar per stubbie and 3/4 tsp for the 500m.. Tasted some and it was very grassy as well as woody.
Time will tell what this truly epic home brew tastes like 🙂