Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Imperial Stout Clone Recipe Help, Please

Reply
 
LinkBack Thread Tools
Old 09-30-2007, 01:33 AM   #1
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default Imperial Stout Clone Recipe Help, Please

I am planning to brew tomorrow, but......

My recipe calls for 8oz brown malt and I forgot to order it.
It's an extract so it will only be steeped. So I was wondering
if I can substitute 8oz of chocolate malt?

Will this work or be a bit of an overload of chocolate malt?

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2007, 01:39 AM   #2
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

I love chocolate malt, although it's a little different than brown, which is smoother, nuttier and has less of a burnt flavor. If you have some pale ale malt on hand, you can make brown malt, kinda like this: pale ale malt is placed in pan lined with foil, baked 45min at 230F, 30min at 300F, and around 30min at 350, or until malt looks brown. It's a bit of a hassle, I would just stick with some chocolate. RIS are supposed to be really roasty and once it's aged for half a year it will mellow out and become very complex.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 09-30-2007, 02:08 AM   #3
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default

It's the Old Rasputin Clone from Brew magazine. They say that it is supposed to be drinkable as soon as any other ale. Would the addition of more chocolate then need it to age longer? If so, how long? Six months will be way too long for me to wait.

Maybe I should just omit the brown malt and go from there.

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2007, 05:25 AM   #4
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default

Well, it's been brewed. And with a heafty washed yeast cake my Imperial is already bubbling like crazy. Gonna go plug in the blow off tube and hit the hay.

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2007, 05:29 AM   #5
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Brown malt is not like chocolate. It's a base malt. I would have swapped maybe 6 oz of biscuit or something like that. There is a recipe for Old Rasputin in Beer Captured that I have made that came out pretty close.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2007, 01:09 PM   #6
david_the_greek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 245
Liked 1 Times on 1 Posts

Default

So brew smith did you find the statement that it was "drinkable" in two weeks to be accurate? Obviously aging it would be the preferred but sounds interesting if they formulated a big beer like that and it was drinkable so early. I wonder if it does not taste as complex as some other RIS's

__________________
david_the_greek is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2007, 01:34 AM   #7
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

Brown malt used to be a base malt, not too many breweries would use it for the main portion of their grist because it doesn't contain the DP of pale ale or pils malt, plus it's not as neutral.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2007, 09:35 PM   #8
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Quote:
Originally Posted by david_the_greek
So brew smith did you find the statement that it was "drinkable" in two weeks to be accurate? Obviously aging it would be the preferred but sounds interesting if they formulated a big beer like that and it was drinkable so early. I wonder if it does not taste as complex as some other RIS's
My guess would be no, but I don't know. I let mine sit for months before trying it. I mean I sampled it after fermentation (at least 2 weeks) and letting it sit in a secondary (several more weeks) and then at bottling (a few months in the bottle). I would give it a minimum of about 2 months before I would consider it "drinkable." Everything that I have made with that high of a starting gravity has been harsh before that.
__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2007, 01:25 AM   #9
mrb
Feedback Score: 0 reviews
 
mrb's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Santa Clarita, CA
Posts: 200
Default

Just how long should I let it sit in secondry?

__________________

Have A Day,

Mr. B

Primary:Empty Today Full Tomorrow
Secondary One: Old Rasputan Clone
Secondary Two: Empty
Conditioning: nothing yet
Drinking:Wheat Ale, Brown, Imperial Honey IPA, A couple of HB IPAs, a whole lot of Stone, Sam Adams Winter Pack, and plenty of BevMos 22oz stock beers

mrb is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2007, 01:36 AM   #10
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

I'd say at least a month, then you can bottle. I would probably give it 3 months.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Samuel Smith's Imperial Stout clone wyo220 Recipes/Ingredients 1 03-19-2014 05:02 PM
Old Rasputin Imperial Stout clone gresc Recipes/Ingredients 10 12-22-2012 04:04 PM
Old Rasputin Imperial Stout Clone? HOP-HEAD Recipes/Ingredients 28 10-08-2012 04:35 AM
looking to clone Samuel Smith Imperial Stout stale General Beer Discussion 6 06-21-2011 04:11 PM
BYO Dec 2006 Yeti Imperial Stout Clone Toilet Rocker Recipes/Ingredients 2 12-16-2006 01:00 AM