One beer is a small mild mannered beer (Jekyll) and the other is a beast(Hyde). The focus of this post will be on Hyde, because nobody really gives a shit about the good doctor. All I will say is Jekyll will be a 4.5% abv dry stout.
I made a few tweaks on last years version of the recipe for Mr. Hyde, adding Flaked Barley and boosting the amount of Flaked Oats. In total flaked products make up over 15% of the grist.
The mouth feel on this beer is going to be really huge. Additionally I added small additions of English Brown Malt, which I think provides really nice chocolaty richness. The base malt is still Maris Otter, with a small addition of Pils to help dry it out. In total the grist for the beer weighed in at just shy of 29 lbs, which is about the limit of my current mash tun.
For hops we are looking at about 70 ibu’s of Nugget, Citra, and Willamette hops. Big blast of Chocolate and Coffee at the end of the boil.
Hyde weighed in at 1.110 on the specific gravity scale. I am hoping to get the beer down into the 1.025 range. Either high gravity yeast or a pack of champagne yeast will be added towards the end of the week to ensure that the beer finishes ok.
At this point I am debating about trying to make a run at making this a very high gravity beer by adding additional sugars towards the end of the fermentation.