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knowitman · 11-03-2010, 04:00 AM

I have a few extract batches under my belt and decided to try and formulate my own new recipe. I have lately been a fan of the imperial stout and decided to try creating a recipe for one using Ray Daniels' "Designing Great Beers" as my guide. Any inputs on something that seems far out of the norm would be greatly appreciated.

Quote:

Bailey Imperial Stout
Imperial Stout

Recipe Specs
----------------
Batch Size (G): 5.0
Total Grain (lb): 12.500
Total Hops (oz): 4.00
Original Gravity (OG): 1.103 (°P): 24.4
Colour (SRM): 52.6 (EBC): 103.6
Bitterness (IBU): 82.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
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10.000 lb Dry Malt Extract - Light (80%)
1.000 lb Chocolate (8%)
1.000 lb Roasted Barley (8%)
0.500 lb Brown Sugar, Dark (4%)

Hop Bill
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3.0 oz Target Pellet (9% Alpha) @ 60 Minutes (Boil) (0.6 oz/Gal)
1.0 oz East Kent Golding Pellet (4.7% Alpha) @ 15 Minutes (Aroma) (0.2 oz/Gal)

Misc Bill
----------------

Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with WLP004 - Irish Ale

Recipe Generated with BrewMate

Nateo · 11-03-2010, 04:08 AM

You might consider scaling up the sugar and scaling down the DME. I don't have hard numbers, but the FGs on extract brews tend to be high. 80 IBUs will definitely help balance a high FG, but I bet it'll turn out pretty thick the way it is written up now.