I'm looking to brew a big stout for the fall/winter. I want a creamy, viscous delicious stout. Here's what I have so far. Any suggestions/improvements? Recipe Specifications -------------------------- Batch Size (fermenter): 5.00 gal Estimated OG: 1.095 SG Estimated Color: 39.5 SRM Estimated IBU: 70.8 IBUs Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 % 1 lbs Chocolate (Briess) (350.0 SRM) Grain 2 5.9 % 1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 3 5.9 % 1 lbs Roasted Barley (300.0 SRM) Grain 4 5.9 % 2 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 5 11.8 % 1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 6 34.2 IBUs 1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 36.6 IBUs 1.0 pkg California Ale (White Labs #WLP001) Mash at 155F for 60 minutes and boil for 90.
I'd use a more characterful base malt, perhaps Maris Otter. 5% dark crystal would also be nice. Neither of these are really necessary though. What are you going for as far as flavor is concerned? Make sure you pitch the appropriate amount of yeast. Your notes say 1 pkg of WLP001, which is woefully inadequate for a 1.095 beer.
I'm looking for a thick, creamy mouthfeel and a rich chocolate and coffee notes in the taste. I didn't mention it but I am planning on a 2L starter.
Looks fine as is. I do not use crystal malt either. You may consider 3-5 % brown malt for a hint of chocolate.
I'd use the more common 500L roasted barley (also called black barley) instead of the Briess 300L roasted barley. With 300L roasted barley & 350L chocolate, I don't think this will be dark & roasty enough for an imperial stout.
My base recipe has what you are looking for (IMHO) and is: 66.7% 2 row 8.3% flaked barley 8.3% caramel 60 6.7% chocolate malt 5.7% roasted barley 4.2% carafa II 60 minute mash @ 154F 75 minute boil
Looks good...a RIS is one of a few styles that might even benefit from a little diacytl...fuck it up good
Ummmm... That is meaningless. How old is your pack? What is your OG? How are you making it? Check http://www.yeastcalc.com or http://mrmalty.com 's pitching rate calculator to be sure.
http://www.austinhomebrew.com/produ...10129&osCsid=e382be5ac93f9dd3f276a7b007911375 Check this stuff out. I am drinking a porter right now that used some of this coffee malt and it really added a great chocolate/coffee character. I am also a fan of golden naked oats in my dark beers that i want a nice mouthfeel with.
I support keeping the recipe simple but I would add some other middle character malt to give it more complexity/full flavor. Something like a crystal or brown as mentioned above.
So I've changed the recipe up a little bit. Added some 120L, switched to 500 SRM black barley and used golden naked oats as per some suggestions in this thread. Thanks for the help! 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 62.5 % 1 lbs Black Barley (Briess) (500.0 SRM) Grain 2 6.3 % 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 6.3 % 1 lbs Chocolate (Briess) (350.0 SRM) Grain 4 6.3 % 1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 5 6.3 % 2 lbs Light Dry Extract (8.0 SRM) Dry Extract 6 12.5 % 1.00 oz Magnum [14.00 %] - Boil 60.0 min Hop 7 35.7 IBUs 1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 38.3 IBUs Also, in response to the starter, when I said a 2L starter, I meant that this was my total volume and I would be following the instruction as per Mr. Malty. Cheers!
I would use some late addition hops too, maybe something at 20 minutes and at flameout. And I would also go back to at least 12 pounds of base malt, maybe even 15.
You may want to do a 2L starter, let ferment for 24 hours, chill for 24 hours, decant the liquid off the yeast and add another 2L of wort onto the yeast cake to step it up. That will be closer to the amount of yeast that you'll need for that big of a stout. I plan on doing that for a 1.085 Impy Stout with that I'll be brewing next month with Wyeast 1098 British Ale Yeast.
