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Old 06-20-2012, 10:36 AM   #1
slightlyoffbeat
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Default Oaked Chocolate Pumpkin Imperial Stout Recipe Critique

Hello everyone. I know there is a lot going on here. I don't usually brew recipes this complex, but ever since having Midnight Sun's oaked TREAT, I've wanted to try this. It is a balancing act and it will probably take a few tries. I'm also brewing now since aging is going to be a factor.

I want it to be big, and I want the flavors to play nice with each other. I know it can be done....I just need to start experimenting.

The recipe base is a combination of information from TREAT and Yeti:

5 Gallon Batch

16lb Pale 2-row
1lb Crystal 120
12oz Chocolate Malt
12oz Carafa I
10oz Roasted Barley
8oz Flaked Wheat
8oz Flaked Rye
3 Cans of pumpkin, Baked at 350*F for 60 minutes, cooled and added to mash
12oz rice hulls

1.25oz Chinook -- 60
.5oz Chinook -- 30
.5 Centennial -- 15
.5 Centennial -- 5
1 tsp, equal parts allspice, nutmeg and cinnamon - 1

For secondary, rack on to 6oz Cocoa Nibs, 1oz American Oak, 1oz of French Oak

age for a few months and then bottle (tasting occasionally)

I would really appreciate feedback. My biggest questions:

Hops. I love the American hops that punch through yeti oaked/chocolate, but perhaps it is too much for this recipe (especially late additions)?

Balancing between the cocoa, oak, and spices. Any suggestions?

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Old 06-20-2012, 11:08 AM   #2
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My only question really would be the nibs in the secondary? I have a recipe for founders imperial stout that i was going to try that has me putting them in the last 15 of the boil. It also has IBUs of 50 so I think you are fine for your hops.

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Old 06-20-2012, 06:07 PM   #3
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I've also read that some people prefer using cocoa powder and making a slurry and pitching on that instead. This is my first time brewing with cocoa, so I don't really have a preference yet.

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Old 06-20-2012, 07:12 PM   #4
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That is alot of different flavors...I'm guessing it will be hard to get the pumpkin to come through...but I love the effort and excited to hear how it turns out

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Old 06-20-2012, 07:55 PM   #5
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Ya, this sort of goes against my KISS method of brewing. I may add another can of pumpkin. A little bit of pumpkin flavor would be great, but I'd be happy if the spices at least pulled through.

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Old 06-20-2012, 08:12 PM   #6
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pumpkin is very difficult to get thru to the final beer.

instead, maybe use pumpkin spices (such as cinnamon, nutmeg, ginger, allspice) combined with the canned and cooked pumpkin?

i did a Black Pumpkin Saison last year, and while no pumpkin flavor came thru, the spices did, and were very reminiscent tof pumpkin pie.

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Old 06-20-2012, 08:12 PM   #7
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i am a moron, and did not see the spices under the hop additions.

sorry!

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Old 06-20-2012, 08:17 PM   #8
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Hah, no worries. I appreciate you posting your thread. I noticed you had spices in your pumpkin, boil and fermentation. How was the balance? Was the spice subtle in the end, or pretty in your face?

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Old 06-20-2012, 08:44 PM   #9
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honestly it was subtle to noticeable. i think with the crafa and saison yeast there was a lot to overcome. i also used way more spices than you are planning (1 tablespoon of each along with the spices in the pumpkin filling)

I would definitely suggest seasoning the pumpkin prior to the baking to give it a little extra.

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Old 06-20-2012, 08:45 PM   #10
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I've never had TREAT or oak-aged treat, but I don't think the pumpkin or any of the spices will come through with that much dark malt and so little spice. You have over 2 pounds of dark malt and then a pound of one of the darkest crystal malts. Personally, I would drop the oak and reduce the roasted barley and chocolate malt. I've had Pumking vs. oaked Pumking and I have to go with the original. I may be biased because I'm not a fan of oaked beers, but I thought it didn't add anything and just muddled the good flavors in the base beer.

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