Imperial Chocolate Stout Critique
Looking for some thoughts guys! I'm looking to get a big ole' sweet chocolatey tasting imperial stout going for late winter.
14lbs - Maris Otter
3lbs - Pale LME
1lb - Chocolate Malt
1lb - Caramel 120
.5lb - Caramel 80
.5lb - Biscuit Malt
.5lb - Roasted Barley
.25lb - Debittered Black Malt
1oz - Galaxy - 60mins
1oz - Magnum - 60mins
1oz - Cascade - Dry
4oz - Cocoa Nibs - Secondary
2 Vanilla Beans - Secondary
2 packets of Wyeast 1084 - Irish Ale, with a starter.
Mostly questioning my grain bill. I don't want too much astringency obviously. Also wondering if cocoa powder in the boil will add anything?
Personally I wouldn't waste Galaxy hops for a 60 minute bittering addition. Save those bad boys for a late addition in an APA or IPA for maximum effect.
I think I have some Chinook sitting around, would probably make for a more effective bittering addition. I agree though, Galaxy do taste too damn good to be used that early.
I would think that a dry hop isn't going to do much for you and seems out of place to me and would skip that addition. The rest looks good though and sounds mighty tasty!
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