I am planning to do a Samuel Smiths Imperial Stout next week from Graham Wheeler's book.
6170g Pale Malt
620g Crystal
300g Roast Barley
620g Sugar
60g Goldings
70g Fuggles
I have not done many big beers so any advice/tips would be grateful.Hoping to do a barley wine after this.
Do i need to use a special yeast that can tolerate high levels of alcohol or can i just use Safeale.
Also any alternative Imperial Stout/Barley Wine Recepies would be good.
6170g Pale Malt
620g Crystal
300g Roast Barley
620g Sugar
60g Goldings
70g Fuggles
I have not done many big beers so any advice/tips would be grateful.Hoping to do a barley wine after this.
Do i need to use a special yeast that can tolerate high levels of alcohol or can i just use Safeale.
Also any alternative Imperial Stout/Barley Wine Recepies would be good.