A really stupid stout. Should I brew it?

I don't brew big beers like this because I have a hard time enjoying more than one. I'm not a fan of lactose either. While that's a personal preference, do you think 2 lbs is too much? The beer is going to be plenty sweet and full-bodied without all that lactose? With the secondary additions, maybe do a little at a time, tasting along the way -- unless you already know what 5 vanilla beans (seems like a LOT of vanilla), 3 oz of coffee, and 2 barrel staves tastes like.

 

Sounds, rich, flavorful and delicious. Definitely a one and done pint, you'll need to invite friends. I say go for it

 

The thread title says it all . . .

 

Delete the lactose, not needed in a high gravity brew like this. Add more malt or brew smaller volume as your brewhouse efficiency will be about 40%.

 

Trust us on the lactose.

 

It may be too late, but another thought about lactose is that I have heard you can add it post fermentation. If so, it ay be another product that you could hold back on and add incrementally until you like it.

 

2 lbs in 5.5 (or 5) gallons isn't unheard of, if the goal is an imperial "pastry" stout.

@Wildflower what is the goal(s) for this beer?

 

This is the way i brew. Break all the rules. Your close to a really good recipe.Get rid of the lactose as mentioned and the pils and mash higher. Thought i boiled slow.

 

This...

 

Well, the style is definitely not in my wheelhouse, and perhaps it is a style where there is no such thing as excess. I have never had a milk stout that I thought would not be improved by removing the lactose. But in commenting, I was trying to put my personal preference for lactose aside and was thinking more about a 5 gallon recipe that has 35+ pounds of grain, including 3 pounds of a crystal malt. I think by virtue of the grains alone it will have a syrupy body and sweetness.

 

Carry on! You and I might disagree on the details of personal preferences, but the bigger picture is that you are having fun with the hobby.

 

So an Imperial Stout without black patent malt or roasted barley? And a shit ton of lactose and GNO on top? Doesn't sound like a stout to me, but... whatever floats your boat

 

Party on, wildflower. Let us know how it turns out

 

Evil Twin brewed a ridiculous imperial stout called Bozo - 17ish% abv, with all the diabeetus and it is absolutely delicious. I think your stupid stout idea is very similar to what they had in mind, so if you can pull it off, it’ll be a great beer

 

Don't listen to the people saying to drop the lactose, your FG in the first recipe is on for the type of beer you want. Angry Chair (the pastry stout kings IMO) finish between 1.048-1.052.

the 18% pils malt is unnecessary, I'd drop that and just increase the MO. I'd also maybe increase the amount of roasted grains, which will balance the sweetness a bit (pale chocolate malt would be nice for the kind of beer you're making). Chocolate rye instead of regular rye would be good. Working some malted oats into the grain bill will help you increase viscosity, and they're a bit easier to work with than the flaked.

Be prepared for your efficiency to tank with a beer like this. Have some DME on hand just in case. Longer boils are better. I do two separate mashes, and boil the first while i do the second so my boil times are usually around 6 hours. I've done a bunch of research on the big stouts and have brewed a decent amount in the 11-12% range, if you have any other questions hit me up.