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Old 04-25-2006, 09:56 PM   #1
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Default 50th Birthday Imperial Stout - HELP!

OK, in 3 1/2 years I will turn 50. I am sure I will need a beer that day, so why not a great big, strong beer to erase what little mind I will have left anyway? Something very dark for the event I believe. Something I can brew and lay down until then, so it can mellow out and make up for my rough edges.

So here is my recipe. I haven't thought this through too far - that is where you all come in - it is designed to be strong and complex. It is meant to be aged for 3 years in the bottle. The efficiency rating has been dropped in anticipation of the loss of extract in this large a brew. Also a 3 hour boil is scheduled.

18,250 Nights
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 97.50
Anticipated OG: 1.11310 Plato: 26.587
Anticipated SRM: 49.9
Anticipated IBU: 70.2
Brewhouse Efficiency: 63 %
Wort Boil Time: 180 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 Gal
Pre-Boil Gravity: 1.09614 SG 22.91 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
25.6 25.00 lbs. Munich Malt Germany 1.03700 8
30.8 30.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
30.8 30.00 lbs. Pilsener Germany 1.03800 2
5.1 5.00 lbs. Roasted Rye France 1.03000 95
4.1 4.00 lbs. Chocolate Malt Belgium 1.03000 500
3.6 3.50 lbs. Crystal 150L Great Britain 1.03300 150
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 oz. Columbus Pellet 15.00 70.2 60 min.

Yeast
-----
WYeast 1388 Belgian Strong Ale

Mash Schedule
-------------
Mash Name: Single Decoction
Total Grain Lbs: 97.50
Total Water Qts: 128.52 - Before Additional Infusions
Total Water Gal: 32.13 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 70.00 F

Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Low Mash 60 40 146 146 Infuse 157 128.52 1.32
High Mash 20 30 156 156 Decoc 202 28.37 1.50 (Decoc Thickness)
Mash Out 5 30 176 176 Direct --- ------- ----

Total Water Qts: 128.52 - After Additional Infusions
Total Water Gal: 32.13 - After Additional Infusions
Total Mash Volume Gal: 39.93 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

Bring on the comments and suggestions!



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Old 04-25-2006, 11:05 PM   #2
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i think some special b could be called for here. it is such a wonderful malt when youre looking for complexity, and is right at home with belgian yeast. the recipe sounds interesting, i'm not sure what you are looking for with the pilsner malt, but i would like to know. i dig the roasted rye, but i would personally be using EKGs or NBs in it, with some flavor additions as well, just small ones though. my personal favorite imperial stout, yeti from great divide, has tons of hops (70 IBUs i believe, right on line with yours), but they blend exceptionally well with the humungous malt backbone. i'm not sure if they use flavor additions, but i would be inclined to add a little more hops (maybe an oz. of a lower AA hop) at 15 minutes. columbus is a great call though, i think they'll work perfectly with it. the belgian yeast will be sure to step this one up from the 'average' imperial stout.

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Old 04-26-2006, 03:57 AM   #3
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I was considering some special B, but didn't want it to show too much, maybe a subtle back note. That is the reason for the pilsner malt as well. I like the combination of base malts and really like the tones that Moravian malt adds, once again in subtle ways. In my mental palate I am figuring/counting on the round sherry tones from aging and alcohol, along with the rich malt from the decoction and 150L crystal. I had thought the bitterness would be a background balance without the frontend notes. But perhaps I should reconsider... As I said, this is a work in process. MORE IDEAS - PLEASE!

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Old 04-26-2006, 04:01 AM   #4
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What about some melanoidian malt as well? I had also considered some specialty sugar, like maybe palm sugar. I really want to push this one!

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Old 04-26-2006, 04:05 AM   #5
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I like the roasted rye addition. I would agree on the addition of a little flavor/aroma hops and the special b, but like you said, just a little in the background. I would put in a little flaked barley, but with a beer that size, maybe it doesn't need it.

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Old 04-26-2006, 07:29 PM   #6
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I am still looking for input, other thoughts?

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Old 04-26-2006, 07:34 PM   #7
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Quote:
Originally Posted by Brewpastor
What about some melanoidian malt as well? I had also considered some specialty sugar, like maybe palm sugar. I really want to push this one!
I would skip the melanoidin if you're doing a decoction as it's basically simulated decoction malt. BYO ran a feature article on RIS's last year (or early this year)...I'll see if I can find my issue and see if it offers any pertinent wisdom.

And, oh yeah, I'd add another 2.5# of grain somewhere. Might as well have a round 100lber.
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Old 04-26-2006, 07:39 PM   #8
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Really, it should be 18,262.5 nights. You're not accounting for leap years.

Or are you going to drink this a few days early?

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Old 04-26-2006, 07:45 PM   #9
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Quote:
Originally Posted by Cheesefood
Really, it should be 18,262.5 nights. You're not accounting for leap years.

Or are you going to drink this a few days early?
Those are those lost days back in my college years...

Damn leap years, now I have to change my files and everything else...

Thanks, it should be accurate.
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Old 04-26-2006, 07:48 PM   #10
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Quote:
Originally Posted by Baron von BeeGee

And, oh yeah, I'd add another 2.5# of grain somewhere. Might as well have a round 100lber.
Actually, I don't think I need 20 gallons of this stuff. So if I cut the recipe to 10 gallons and add another 1.25#, I'll have a 50#er for my 50th.
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