imperial stout recipe -- thoughts?

Discussion in 'Homebrewing' started by witschen, Apr 15, 2015.

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  1. witschen

    witschen Initiate (0) Apr 1, 2015 New York

    Good color. I am definitely not going for raw wood. I just worry about the flavor of the toasted oak resulting in a overly overall toasted or burnt flavor.
     
    #21 witschen, Apr 17, 2015
  2. Naugled

    Naugled Pooh-Bah (1,944) Sep 25, 2007 New York
    Pooh-Bah

    I think you'll be ok with the medium toast. You shouldn't get any burnt flavors until you get to the heavy/char toast level.
    If you mean toast like 'bread toast', I've never experienced that type of flavor in any of the oak toasts.
     
    #22 Naugled, Apr 17, 2015
  3. witschen

    witschen Initiate (0) Apr 1, 2015 New York

    UPDATE:

    Basically, just moved a half pound of DME to the Maris, added a pound to Munich, changed Carafa 2 to 3 special (dehusked) and added a late hop addition.

    9.5 lb Maris Otter
    3.5 lb light DME
    5 lb Borlander Munich
    1.25 lb Caramel 60
    1 lb Roasted barley
    1 lb Chocolate malt
    .5 lb Carafa III Special
    .5 lb Choc Rye Malt
    .5 lb Debittered Black

    2.5oz magnuim for 60 min
    1oz Willamette for ~5 min

    wyeast 1028 starter and WOW its going to be a bit one. By my calcs I need about 750bln cells. So will need a 4 liter starter with just under a pound of DME and 3 packs of 1028 to get it going.

    I just picked up a Corning 410 stirrer for an incredibly good deal off Ebay and I have a 5000ml erlynmeyer - will use some pure o2 in the starter wort and maybe again at 12 hrs or so. will let it do its thing for 48hrs ahead of pitching
     
    #23 witschen, Apr 17, 2015
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