Imperial stout extract recipe help

Discussion in 'Homebrewing' started by ipas-for-life, Sep 27, 2012.

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  1. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    Just looking for some feed back on the following recipe. What would you change and why? Thanks in advance.

    Imperial Stout- 5gal 1.094 OG IBU 54.90
    Steeping Grains
    3/4lb Chocolate Malt
    1/2lb English Medium crystal
    1/4lb Roasted Barley
    1/4lb Black Malt

    Hops
    1oz Columbus 60 Min
    1oz Cascade 20 Min
    1oz Cascade 5 Min

    Yeast-3 Packs of US-05
    3 Weeks Primary
    2 Months Secondary (4 oz Coca Nibs and 2 Vanilla Beans)
     
  2. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    Forgot to add I'm using 10lb's of Light DME
     
  3. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    Do you have temperature control? I brewed something very similar and with that gravity and that amount of yeast, you can expect a very "healthy" fermentation. A blowoff tube is a must but I would suggest trying to keep the wort at about 60F because the internal temp is really going to rise.

    Regarding the recipe, you might want to add a bit of steeping grain that is going to give you some thicker mouthfeel, maybe some oats? Thin and sweet is not to my liking. I also like the effect that rye has in an Imperial Stout but that is really a personal preference.
     
  4. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    I think Oats would be a great addition but on the other hand (to my experience at least) the DME won't ferment out as much as the all grain equivalent would so the OP might be ok.
     
  5. cmmcdonn

    cmmcdonn Initiate (0) Jun 21, 2009 Virginia

    I'm not a fan of black malt, so I usually nix it.

    3 packs of US-05 is a bit much. Even if they were a year old, Mr. Malty still recommends only two (11.5g). It likely won't hurt anything. Just tryin to save you a few bucks.
     
  6. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    Also 2 Vanilla Beans might be excessive. I have not used them myself but from what I've read that seems like a lot. On the other hands if it's too vanilla forward you can always age it 6 months and let it die down.
     
  7. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    This recipe is woefully short on the dark roasted grain for an imperial stout IMO. You've got less roasted barley/black malt than I'd use in a 1.045 dry stout, and you're brewing a 1.094 imperial.
     
    warchez likes this.
  8. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    If you were going to the use the following three malts for steeping what amounts would you use? I'm new to making recipes so I need some guidance. Thanks
    Dark Chocolate Malt
    Roased Barley
    Caramel (How much and what Caramel would you use?)
     
  9. SeaOfShells

    SeaOfShells Initiate (0) Feb 22, 2011 California

    Don't oats need to be mashed in order to be utilized in any capacity?

    In any case, I've used these grains in the past in conjunction with 8lbs. of DME for an RIS, and it came out quite delightful. Have you considered a partial mash? It painfully easy to do.

    1.5lbs. Crystal 60L
    1.5lbs. Crystal 120L
    1lb. American Chocolate
    .5lb. Roasted Barley
    .5lb. Black Patent
     
  10. warchez

    warchez Zealot (545) Oct 19, 2004 Massachusetts

    I agree with homebrew42.
    I wouldn't hesitate to go to a full pound of roast, a full pound of chocolate.
    The debate about the black malt is a personal choice. I'd go to half pound and see what happens.

    I'd go with at least two crystals 3/4 each. The two types just for complexity.
     
  11. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    They need to be mashed (along with an enzymatic base malt) in order to yield sugars instead of starches. So steeping is not ideal.
     
  12. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    But if they are being used strictly for mouthfeel (vs. fermentables) then steeping would be sufficient, right?

    With that said, I would agree that a partial mash might be a better choice for a larger more complex beer.
     
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    As long as you don't mind starch in your beer, yes.
     
  14. ipas-for-life

    ipas-for-life Savant (1,041) Feb 28, 2012 Virginia

    I just started brewing in late June and have 6 completed extract batches. I am starting to feel a lot more comfortable with the whole process. I have started reading up on partial mash and all grain and plan to move on in the near future. Thanks for your recipe. After reading everyones advice I am going to change things up a little bit. I am going to lower my OG to 1.083 and use two packs of US-05. Here are my revised steeping grains.

    1 lb Choclate Malt
    1 lb Roasted Barley
    3/4 lb Caramel 60L
    3/4 lb Caramel 120L
     
  15. warchez

    warchez Zealot (545) Oct 19, 2004 Massachusetts

    Looks good. Let us know how it turns out for you.
     
  16. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    Yeah but he's using a DME, not an LME.
     
  17. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    And what does that have to do with the appropriate amount of roasted barley/black malt for a 1.094 imperial stout?
     
  18. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    DME does not mean Dark Malt Extract, if that's what you're thinking, it means Dry Malt Extract, and LME does not mean Light Malt Extract, it means Liquid Malt Extract. Both DME and LME come in light, amber, and dark varieties and the OP stated that he's using LIGHT DME, not dark.
     
  19. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    I realized that a day or so after I posted it. I was thinking dark, instead of dry at the time. My mistake. I've been doing all grain and forgot the acronym.
     
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