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Old 06-30-2009, 05:29 PM   #1
Brewster2256
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Default imperial oatmeal stout

Imperial oatmeal stout
Brew Type: All Grain Date: 6/26/2009
Style: Russian Imperial Stout Brewer: Brewster
Batch Size: 5.00 gal
Boil Volume: 5.72 gal Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.8 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 11.9 %
2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 11.9 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.0 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 6.0 %
0.75 lb Roasted oats (200.0 SRM) Grain 4.5 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.0 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.0 %
0.25 lb Black Barley (Stout) (500.0 SRM) Grain 1.5 %
1.00 oz Centennial [10.00%] (60 min) Hops 28.1 IBU
1.00 oz Centennial [10.00%] (30 min) Hops 21.6 IBU
1.00 oz Centennial [10.00%] (10 min) Hops 10.2 IBU
1.00 lb Honey (1.0 SRM) Sugar 6.0 %
0.50 lb Maple Syrup (35.0 SRM) Sugar 3.0 %
0.25 lb Molasses (80.0 SRM) Sugar 1.5 %
1 Pkgs London Ale (White Labs #WLP013) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.090 SG (1.075-1.100 SG)
Estimated Final Gravity: 1.025 SG (1.018-1.034 SG)
Estimated Color: 46.1 SRM (30.0-45.0 SRM)
Bitterness: 59.8 IBU (50.0-95.0 IBU) Alpha Acid Units: 4.0 AAU
Estimated Alcohol by Volume: 8.6 % (8.0-13.0 %)


Just playing with the idea for my next recipe. Any thoughts/advice/comments?

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Old 06-30-2009, 05:50 PM   #2
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Holy crap... emptying out the cupboard, heh?

I have to say I love it, but then I am always dissapointed in stouts without some complexity. I think you will have complexity.

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Old 06-30-2009, 06:41 PM   #3
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I am still enjoying my Imperial Oatmeal Stout that I made a little while ago. It was very similar to what you're about to do, but I did not have any honey/molasses/maple syrup. The firm American hop bitterness, mixed with a high ABV really gives you a extremely complex and balanced beer without being overly sweet, even at a 1.025 FG.

Is there a particular reason for the belgian 2-row? Or are you really just going to walk by your cupboard with your arm out and let everything fall in (not that there's anything wrong with that)? I would say that if you're buying this grain bill new you could easily get away without the bel 2-row and not miss it at all.

Make sure you mash very low or choose a more attenuative yeast. I used S-05 and mashed at 152F and still only ended up at about 72% attenuation. Good luck!

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Old 06-30-2009, 06:51 PM   #4
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It looks a little heavy on the simple sugars. You are deriving about 10.5% of your fermentables from them. I'd say knock that down to only the .25lbs of molases.

I think 1 lb of crystal is a little too much for a RIS. With an OG so high, you don't need too much crystal to help with the sweetness. It might not hurt to go a little higher on some of the roasted grains too.

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Old 06-30-2009, 06:52 PM   #5
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At my LHBS, they just take out the grains and put it all in one giant bag anyway, so any complexity in my beer is just more work for them. I suppose any difference in taste between American and Belgian 2-row would be completely lost in a stout, and in that sense I'll probably just step up the American 2-row instead. Otherwise like you said, I already have maple syrup, molasses and honey, heck I think I even have some agave sugar I could throw in.

Just cleaning out the cupboard.

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Old 06-30-2009, 07:35 PM   #6
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11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 57.9 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 10.5 %
1.00 lb Roasted oats (200.0 SRM) Grain 5.3 %
1.00 lb Wheat, Flaked (1.6 SRM) Grain 5.3 %
0.75 lb Roasted Barley (300.0 SRM) Grain 3.9 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.6 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.6 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.6 %
0.50 lb Rye Malt (4.7 SRM) Grain 2.6 %
1.00 oz Centennial [10.00%] (90 min) Hops 28.1 IBU
1.00 oz Centennial [10.00%] (20 min) Hops 15.9 IBU
1.00 oz Centennial [10.00%] (10 min) Hops 9.5 IBU
0.50 lb Honey (1.0 SRM) Sugar 2.6 %
0.50 lb Maple Syrup (35.0 SRM) Sugar 2.6 %
0.25 lb Molasses (80.0 SRM) Sugar 1.3 %
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale

Estimated Original Gravity: 1.100 SG (1.075-1.100 SG)
Estimated Final Gravity: 1.027 SG (1.018-1.034 SG)
Estimated Alcohol by Volume: 9.6 %

Revised recipe. I want to keep the maple syrup and even some of the honey for flavor complexity, and because they're laying around and not being used. Changed the yeast to accommodate the extra grains I added for that extra warmth during the harsh So.Cal winter. Added Rye malt; not quite sure how that fits in there, but its flavor profiled seemed interesting. Stepped up the other roasted grains, should I increase it more?
I've tried the Rasputin imperial stout once, and I'm not sure I want that level of roasted grains.

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Old 06-30-2009, 07:47 PM   #7
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The honey is really not going to add anything, as the flavor of honey is very delicate, and even in a pale ale, you need quite a bit in order to properly pick it up. Any little subtle honey flavor is going to be completely hidden in an enormous stout like this one, so I say drop it. I'd probably use Notty for the yeast, but YMMV.

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Old 06-30-2009, 07:50 PM   #8
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Holy hell this'll get you drunk. What kind of price tag you looking at?

You sure that starter is big enough? I'd be tempted to do a 2L starter.

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Old 06-30-2009, 07:54 PM   #9
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This was the grain bill for my IOS (OG=1.097, FG=1.027). The roastinesss was definitely more prominent than Samuel Smith's Oatmeal stout but still very moderate. It has a very definite dark chocolate flavor. For my tastes it was the perfect level of roast. Hopefully this helps give you a good starting point.
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Old 06-30-2009, 08:27 PM   #10
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Quote:
Originally Posted by petep1980 View Post
Holy hell this'll get you drunk. What kind of price tag you looking at?

You sure that starter is big enough? I'd be tempted to do a 2L starter.
For a 5 gallon batch and keeping in mind that I already have 3 oz centennial on hand, all the adjunct sugars, and that I have my own grain mill, around 25$. It would cost me less then 20$ if I could used one of my previous yeasts.

A 2L starter is a good idea
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