Imperial Stout recipe feedback (again)

Discussion in 'Homebrewing' started by PDXAmbassador, Aug 23, 2017.

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  1. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    With a beer that big it never hurts to get the troops ready for battle.
     
    #21 SFACRKnight, Aug 25, 2017
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  2. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    In a situation like this, making a starter would be more useful for acclimating the yeast to a the high osmotic pressure environment of a high gravity wort than to get them replicating, as yeast replicate to maximum cell density volumetrically, not in reference to the gravity of the solution that they are in. As has been said, there's enough yeast in one sachet of dry yeast to get fermentation going quickly even if some of the cells are not viable and if you're worried about viability just pitch another sachet. Dry yeast is cheap.
     
    #22 EvenMoreJesus, Aug 25, 2017
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  3. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Since the op is using a yeast cake from another beer and calling it a starter, I think we can put the whole thing to bed.
     
    #23 SFACRKnight, Aug 25, 2017
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  4. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    been going through @ryane's blog (ryanbrews.blogspot.com), and he states the he gets a ton of chocolate from boricha (a Korean roasted barley). Worth looking into
     
    #24 MrOH, Aug 27, 2017
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  5. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    Okay y'all edited slightly as per your comments and others elsewhere. Hopefully this'll be good. Brew day today! Hopefully drinking a liquid 70% chocolate bar in 6 months! Will report back if I remember. :-)

    30# Maris Otter
    2# oat Malt
    1# Flaked Wheat
    0.75# Roasted Barley
    0.5# Chocolate Wheat
    0.5# Chocolate Rye
    0.5# Pale Chocolate
    0.5# BlackPrinz
    0.5# Crystal 60
    0.15# CaraAroma (120L)

    --5 Gallon batch, 53% efficiency
    --OG 1.133, FG 1.049 (13.4% abv)
    --60 IBU Magnum at 60 minutes
    --some packets of US-05 + S-04
     
    #25 PDXAmbassador, Sep 3, 2017
  6. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    Okay y'all edited slightly as per your comments and others elsewhere. Hopefully this'll be good. Brew day today! Hopefully drinking a liquid 70% chocolate bar in 6 months! Will report back if I remember. :-)

    30# Maris Otter
    2# oat Malt
    1# Flaked Wheat
    0.75# Roasted Barley
    0.5# Chocolate Wheat
    0.5# Chocolate Rye
    0.5# Pale Chocolate
    0.5# BlackPrinz
    0.5# Crystal 60
    0.15# CaraAroma (120L)

    --5 Gallon batch, 53% efficiency
    --OG 1.133, FG 1.049 (13.4% abv)
    --60 IBU Magnum at 60 minutes
    --some packets of US-05 + S-04
     
    #26 PDXAmbassador, Sep 3, 2017
  7. graaaypes

    graaaypes Initiate (0) Feb 5, 2016 Florida

    Howd this come out?
     
    #27 graaaypes, Feb 13, 2018
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  8. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    It was indeed thick, but could use more cocoa character. The roast profile is nice but just overall somewhat lacking. So I'll use more roasted Malt next time. Maybe 1.25 lb? I might bump up the crystal too. Tho I wonder if with another 6 months the sweetness and cocoa bites will come out more, and it's still possibly too early to tell....
     
    #28 PDXAmbassador, Feb 13, 2018
  9. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Yeah, I,m curious as well.
     
    #29 GormBrewhouse, Feb 13, 2018
  10. CarolusP

    CarolusP Zealot (590) Oct 22, 2015 Minnesota

    A final gravity of 1.049? You could put that on top of pancakes.
     
    #30 CarolusP, Feb 13, 2018
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