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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Imperial Stout Critique
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Old 06-14-2008, 03:24 PM   #1
newkarian
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Default Belgian Imperial Stout Critique

12C. Barleywine And Imperial Stout, Russian Imperial Stout All-grain

Stats
OG 1.127
FG 1.019
IBU 90
ABV 13.9 %
SRM 50

Specifics
Boil Volume 7 gallons
Batch Size 5.5 gallons
Yeast 85% AA

Style Comparison
Low High
OG 1.075 1.127 1.095+
FG 1.018 1.019 1.030+
IBU 50 90 90+
SRM 20 50 40
ABV 8 13.9 12+

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
47.5 % 12.00 Belgian Two-row Pale 56.5 6.5
23.8 % 6.00 Belgian Wheat 29.0 2.0
2.0 % 0.50 Belgian Roasted Barley 1.9 52.3
4.0 % 1.00 Belgian Chocolate 3.7 90.5
4.0 % 1.00 British Crystal 135-165L 4.2 27.3
4.0 % 1.00 Belgian Carmel Pils 4.3 1.5
3.0 % 0.75 Belgian Special B 2.8 30.1
11.9 % 3.00 Belgian Candi Sugar Dark 24.5 150.0
25.25 127.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 5.00 Willamette Pellet 5.5 27.5 60
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 20
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 5
10.00 90 IBU
Single infusion Batch sparge 148F for 70min
Thinking about using either Wyeast 3787 or 1762
Will either make a massive starter or pitch onto a cake

This recipe is loosely base on BP's dark soul of night. I added some Belgian twists and a few of my own. Let me know what you guys think of it.

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Old 06-18-2008, 01:03 AM   #2
Parker36
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Cool idea, I've been toying around with adding Belgian twists to other styles, but you beat me to the punch on this one. You might want to also look into White Labs 500 for your yeast also, I'm a big fan of it and use it for almost all my Belgian styles. I also might cut down on the chocolate and British Crystal and add a little more Special B and Caramunich/vienne

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Old 06-18-2008, 03:56 AM   #3
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Good idea. Thats why I asked for input. How about dropping the chocolate and Crystal to 0.5lbs each and upping the Special B to 1lb. Also could add 1lb of carmunich. One other things what about some Belgian Aromatic in this recipe as well? Im also toying with maybe Bretting part or all of this recipe in the secondary and letting it go for 6mo-1yr.

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

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Old 06-18-2008, 04:00 AM   #4
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Also thinking about substituting the bittering hops for something clean and high alpha instead of the Willamette. I know the Willamette will be good but thats about $30-$40 for hops if I do it this way. Was thinking may 1-2oz of Brewer's gold or maybe Northern Brewer.

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

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Old 06-18-2008, 04:14 PM   #5
count barleywine
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+1 on the higher AA hops, too dang pricey for 5oz. Personally I would cut the chocolate back as mentioned, but also up the roasted barley to 1lb. Maybe lengthen the mash time due to the enormous grain bill. Looks awesome though, I'm gonna do a 4% Belgian stout this week and am really psyched to see how it turns out. Good luck!

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Old 06-18-2008, 08:37 PM   #6
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Building a mash tun this weekend. Last thing I needed for AG. And yes this is my first AG. Go big or go home.

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

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Old 06-19-2008, 02:50 AM   #7
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Default Updated recipe

Ok heres my final recipe Im going with. Will probably be a month or so till I brew this because Im building my MLT/HLT right now. Any more suggestions are helpful. Thanks for your input guys.

12C. Barleywine And Imperial Stout, Russian Imperial Stout All-grain
Stats
OG 1.109
FG 1.016
IBU 74
ABV 12.0 %
SRM 50

Specifics
Boil Volume 7 gallons
Batch Size 5.5 gallons
Yeast 85% AA

Style Comparison
Low High
OG 1.075 1.109 1.095+
FG 1.018 1.016 1.030+
IBU 50 67 90+
SRM 20 50 40
ABV 8 12.0 12+



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
53.3 % 12.00 Belgian Pils 57.3 3.9
17.8 % 4.00 Belgian Wheat 20.7 1.3
4.4 % 1.00 Belgian Roasted Barley 4.1 104.5
2.2 % 0.50 Belgian Chocolate 2.0 45.3
5.6 % 1.25 Belgian CaraMunich 5.6 17.0
5.6 % 1.25 Belgian Special B 4.9 50.2
2.2 % 0.50 Belgian Aromatic 2.0 2.3
8.9 % 2.00 Belgian Candi Sugar Dark 12.3 100.0
22.50 109.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Horizon Pellet 12.5 25.0 60 0.167 57.0
25.0 % 1.00 Brewers Gold Pellet 8.5 6.9 15 0.083 7.8
25.0 % 1.00 Styrian Goldings Pellet 5.5 5.5 5 0.033 2.5
4.00 67.3

90 minute single step Mash @ 148F
Pitch on 1/2 gal or cake of Wyeast 3787 Trappist High Gravity
Primary 3-4wks
Secondary 3-6months
Bottle with Fresh yeast

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett


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Old 06-19-2008, 02:55 AM   #8
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this sounds great. fine tuning that monster is a little over my head but i think brewing it sounds like fun.

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Old 06-19-2008, 02:48 PM   #9
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It looks interesting, but you would probably need it to finish quite dry or else it could be too sweet. You seem to recognize that in your mash temp and length - 'twill ferment quite dry once you control fermentation temps. Start at 68 for a week or so, then slowly raise the temps into the 70s, then up to about 80 towards the end.

Someone else may be better able to give you more specifics on the exact temps and time periods for your fermentation.

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Old 06-19-2008, 04:21 PM   #10
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Yes I realize that it needs to be dry. Hence the mash temp and candi sugar. If it doesnt dry out enough I may even try some Brett. I have a belgian Dark strong Ale that started out @ 1.100 and is now down to 1.016 with Wyeast 1762 Abbey II. I was thinking either using that or the 3787 which was recommended by several people. I believe Avery uses the 3787 in all their belgians and the Mestophiles stout.

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In process: Belgian Wit
Primary:
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett

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