Brewdog Lumberjack Stout Suggestions?

[fishjam45 (Colin)]

I'm going to give this a go, well a slightly toned down version anyway.
I've been experimenting a lot with recent brews and this is going to be my next one. 

I will be reducing the grainbill enough for my yeast starter to handle. Their recipe stated 15.95kg so I'll knock a couple of kilos off this.  A double mash will be the only way to handle such a high grainbill. I did an 11.75kg grainbill recently this way and was happy with the OG so im confident with high grainbills using my Grainfather.
I have Wyeast Labs #1272 and I plan on doing a 3ltr starter.

Has anyone used Blueberries before? Im thinking of following the recipe for use during the boil then racking onto more for secondary.

I'm sure there are lot of people here debating/thinking about having a go at some of the Brewdog high abv recipes, let this be thread for knocking around ideas and suggestions if needs be too.

[fishjam45 (Colin)]

Heres a version of the grainbill.

[nigel_c]

I made a blueberry porter last year. Quite happy with it. You need a fair amount to get much flavour in return. I found it added some acidity to the finished beer. If I was doing the batch again I'd mash slightly higher to leave some sweetness to counter this.

[fishjam45 (Colin)]

With reference to mashing, they mash 65degrees - what temp would you mash at?

[fishjam45 (Colin)]

Heres the grainbill that I'm going to go with:

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9.36 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        69.1 %       
1.50 kg               Oats, Flaked (2.0 EBC)                   Grain         2        11.1 %       
1.00 kg               Carafa III (Weyermann) (1200.0 EBC)      Grain         3        7.4 %         
0.63 kg               Smoked Malt (Weyermann) (3.9 EBC)        Grain         4        4.6 %         
0.56 kg               Extra Dark Crystal (385.0 EBC)           Grain         5        4.1 %         
0.25 kg               Black Malt (Thomas Fawcett) (1300.2 EBC) Grain         6        1.8 %         
0.10 kg               Chocolate Malt (1060.0 EBC)              Grain         7        0.7 %         
0.10 kg               Fruit - Blueberry 30MINS (0.0 EBC)       Grain         8        0.7 %         
0.05 kg               Maple Syrup 0MINS (69.0 EBC)             Sugar         9        0.4 %         
50.00 g               Admiral [14.00 %] - Boil 60.0 min        Hop           10       33.1 IBUs     
40.00 g               East Kent Goldings (EKG) [5.70 %] - Boil Hop           11       2.1 IBUs     
1.0 pkg               American Ale II (Wyeast Labs #1272) [124 Yeast         12       -           

I'll be doing a 3ltr starter too.

What temp would you guys mash at?

[fobster]

With the strength of all the other flavours, 50g of maple syrup at the end seems like a waste to me, I put 8oz at the end of the boil of a smoked porter and then carbonated for 2.0 vols of CO2 with 120g maple syrup, simmered with a cup of water for 10 minutes. To get the appropriate amount of maple syrup to use, get the amount of table sugar required and multiply by 1.4.

Just had the first bottle yesterday and the flavours are coming together nicely. It's nowhere near 15% though

If you do use more than 50g I'd mix the syrup with some wort to thin it out and then pour the mixture back into the kettle while stirring, it's not quite LME but you don't want it sinking to the bottom either.

[fishjam45 (Colin)]

Cheers for that, I'd say you are right - 50g will probably be lost.
I didn't want to add too much either because I already had to reduce the grainbill to reduce my expected OG.

I haven't decided on how much blueberries and or maple syrup to add to secondary, I reckon I'd get more flavour coming through using them in secondary anyway.

[fobster]

I didn't add any to the bucket myself but it may well be a better way of having the maple syrup come through that bit more and would allow you to use less of the stuff. I'd just simmer it for 10-15 minutes, then cover and cool prior to adding.

[fishjam45 (Colin)]

Sound, thanks.

I still havent decided on a mash temperature, might just play it safe at 67. Brewdog say that did this recipe at 65 though ...

[fobster]

I just spotted in the Beersmith PDF that the maple syrup is set as 0.5kg/500g.

As to mash temp, I haven't done anything that strong but I'd wonder about the alcohol tolerance of the yeast to consume all the fermentables.

[fishjam45 (Colin)]

That's why I'm doing a 3ltr starter 
I'll mash at 66 degrees.

This will be another double mash on my grainfather, splitting the grainbill in two and mashing twice with the same wort.