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Old 03-19-2011, 11:14 PM   #1
eanmcnulty
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Default Imperial Stout

I'm going to brew this recipe. I want it to have a creamy richness. Can anyone help determine if there is anything I should add to get that?

Batch Size: 3.00 gal
Boil Size: 3.90 gal
Estimated OG: 1.100 SG
Estimated Color: 36.3 SRM
Estimated IBU: 80.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 91.67 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.08 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.08 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.08 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.08 %
1.00 oz Nugget [13.00 %] (90 min) Hops 59.2 IBU
0.75 oz Centennial [9.90 %] (20 min) Hops 19.1 IBU
0.25 oz Centennial [9.90 %] (5 min) Hops 2.1 IBU
1 Pkgs SafAle American Ale US-05 (DCL Fermentis #Yeast-Ale

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Old 03-20-2011, 02:56 AM   #2
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it's definately gonna be a big beer. i'm a rookie, but maybe some malto-dextrin or oatmeal, not so much to turn it into an oatmeal stout. i might have to try this recipe, sounds good. stouts are definately my favorite.

i haven't used safale s-05. will it handle that high alcohol content, i ran the numbers, you're gonna be just over 10%

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Old 03-20-2011, 03:50 AM   #3
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I would add toasted rolled oats for creaminess and a nice extra roast note

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Old 03-20-2011, 04:09 PM   #4
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I'd use 2 packs of the S-05 yeast for a beer that big.

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Old 03-22-2011, 04:52 AM   #5
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Thanks for the help!
I am going to add a some oats. I usually only use half a pack of the US-05 in my 2.5g batches, or a whole smack-pack if I'm using Wyeast. I will probably use a whole pack of the 05 in this beer.

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Old 03-22-2011, 12:09 PM   #6
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Use .25 lb of flaked barley for more body. Make sure you mash at like 149 for 90 mins at least if not 120 minutes to make sure you don't miss your gravity. If your conversion is incomplete it may not be as big (or efficient) as you're aiming for. Plus it will throw your IBUs through the roof if your gravity is much lower than expected. Speaking from experience here...

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Old 03-23-2011, 03:29 AM   #7
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Quote:
Originally Posted by 1Mainebrew
Use .25 lb of flaked barley for more body. Make sure you mash at like 149 for 90 mins at least if not 120 minutes to make sure you don't miss your gravity. If your conversion is incomplete it may not be as big (or efficient) as you're aiming for. Plus it will throw your IBUs through the roof if your gravity is much lower than expected. Speaking from experience here...
Okay, I have used flaked barley before, but why do I need to mash for so long? Is it the flaked barley that needs it? And why mash so low? I thought 154 might be better. I appreciate your help.
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Old 03-23-2011, 05:01 AM   #8
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You need to mash low for fermentability on a beer that big to make it a little easier on your yeast, and a 1.100 beer at 154 will feel like syrup even without the oats or flaked barley in your mash. Your FG would likely be >1.030 if you mash at 154. You mash longer to complete your conversion. At a lower temperature the enzymes just take longer to finish conversion.

The other option is to mash at like 152 and leave out the oats/FB.

Also, make sure you pitch according to mrmalty.com for a healthy amount of yeast on that big a beer.

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Old 03-23-2011, 10:57 PM   #9
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I see. So if I mash at 149, I need to mash a little longer because it won't convert as quickly as at 154.
I will adjust the mash.
I have flaked barley already. Does it matter whether I use that or oats? How different will the flavor change be?
And, with my small batch, .25oz is enough? Do I want to adjust any of the other grains due to adding the flaked barley?
I am going to brew this in early April. I want to leave it in primary for a month or so, then move it to secondary for another month or so before I bottle it. Not planning on drinking it until December.

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Old 03-24-2011, 12:36 AM   #10
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flaked barley should help out, maybe half a pound.

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