Imperial Stout Recipe: Feedback request

Discussion in 'Homebrewing' started by PDXAmbassador, Dec 10, 2015.

Tags:
Thread Status:
Not open for further replies.
  1. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    On my tiny setup I'm attempting a four gallon batch, bulked up with a lot of extract:

    Estimated 1.117 OG
    Estimated FG 1.030
    ABV 13.0%
    IBU 50

    35% (5lb) Maris otter
    21% (3lb) Dark dry extract (40 lov)
    21% (3lb) Light liquid extract (40 lov)
    9% (1.25lb) oats
    4% (.5lb) aromatic
    3% (.43lb) chocolate malt (350 lov)
    3% (.43lb) roasted barley
    2% (.25lb) crystal 120
    2% (.25lb) crystal 60
    1% (.18lb) pale chocolate malt (215 lov)

    2oz fuggles at 90 minutes
    1oz jarrylo at 90 minutes

    I formulated based on the Jamil show's "imperial stout," and some clone recipes I found online for KBS/CBS and BCBS. Going for an emphasis on chocolate, and some coffee, notes. Our drinkers dislike overt bitterness, and want to drink this relatively fresh (within several months) instead of long aging, so we're aiming low on the IBUs.

    Side note: I know many folks say to use Light extract only, but after communicating with Munsons personally about their product, I was told that their "extra dark" extract is comprised of merely Ale Malt and Black Malt (to bring it to 35-45 lovibond). If that's true then its fermentability should be the same as the light (since black malt contributes no fermentables - just color and flavor - anyway). By my estimation the Extra Dark Extract will contribute about 2% black malt to my total recipe. That makes for a near optimum 9% total black/roasted/chocolate malts.

    I'm considering adding 1 or 2 pounds of real grade A maple syrup in secondary. Would that amount make for fusels and alcohol heat? Should I add it instead at high krausen? Would I be able to taste the maple with everything else going on in there?

    Also plan to add 0.25 pounds of whole coffee beans (after reading many experiments on different coffee additive methods, this seems like it'll contribute what I desire in flavor and aroma).
     
    #1 PDXAmbassador, Dec 10, 2015
  2. VikeMan

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

    Fermentability will not be the same. Black malt contributes unfermentable and fermentable gravity. I really don't know where the conventional wisdom that black patent, roasted barley, etc, do not affect gravity got started. But it's persistent.
     
    #2 VikeMan, Dec 10, 2015
    PDXAmbassador likes this.
  3. BeerMaverick

    BeerMaverick Zealot (718) Dec 14, 2010 Connecticut

    Maybe people are getting that confused with the fact that those dark grains don't need to be mashed since they were effectively mashed in the hull during malting. They provide fermentables, but they've already been converted during malting. I'd up the oats slightly (if you want a more viscous stout) - I was at about 18% of the grain bill for my previous stout without any lauterability issues (though I did a mash out) and I think it could have been more viscous still. They say a cereal mash isn't needed with oats unless it's over 20% of the bill though.
     
    #3 BeerMaverick, Dec 10, 2015
    WertMaker and PDXAmbassador like this.
  4. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    Since you are already planning on adding roasted malts, I don't see the point in using Dark DME. Why not just use a little bit more roasted malts and all light DME? Why the LME vs. DME?
     
    #4 wspscott, Dec 10, 2015
  5. PDXAmbassador

    PDXAmbassador Initiate (0) Sep 16, 2015 Florida
    Trader

    You're right on that one! I ordered the dark extract already, but should've probably done what you said. Yep.
     
    #5 PDXAmbassador, Dec 10, 2015
    WertMaker likes this.
  6. RogelioRodriguez

    RogelioRodriguez Initiate (0) Nov 7, 2015 California

    Make it 3LBS pale chocolate and half pound of black patent :slight_smile: You folks are too conservative with malts...make em roasty toasty and rich.
     
    #6 RogelioRodriguez, Dec 10, 2015
    WertMaker and MostlyNorwegian like this.
  7. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,236) Feb 5, 2013 Illinois
    Pooh-Bah

    You have plenty of room to pick up some deliciousness if you ramp up some of your >5%< grains, and give them a better stage to sing on. Other than limited mash tun space. I really don't see much point in adding such a large addition of you grain bill as extract when you already have a fairly complex grain bill that has plenty of room to grow and become its own excellent RIS.
     
    #7 MostlyNorwegian, Dec 10, 2015
Thread Status:
Not open for further replies.