Sweet RIS recipe (Dark Lord, Even More Jesus)

Hey guys,

I am planning a dense, sweet Imperial Stout based on what I have heard about Three Floyds' Dark Lord. Even More Jesus is a good reference too, I love that beer. They can do 14% ABV beers that does not feel too boozy, although overly sweet.

So the idea is to go deep on caramel/malty flavors, but also with coffee/chocolate hints. A stronger bitterness will balance the higher final gravity. Of course it must be as black as midnight.

Here is my recipe, would you give me your opinions, please?


+ brown sugar?
+ oats?


Thanks guys

start here is my opinion
http://www.boomchugalug.com/downloadables/recipes/how_to_all_grain.pdf

poptarts said:

start here is my opinion
http://www.boomchugalug.com/downloadables/recipes/how_to_all_grain.pdf

Click to expand...

Very nice recipe. Have you tried it? It seems to be a lot of roasted malts, wouldnt it come up like Evil Twin's Biscotti Break (too roasted, too ashy and licorish)?

I would sub out some of your crystal 150 for some roasted barley

fantomlord said:

I would sub out some of your crystal 150 for some roasted barley

Click to expand...

Is it too much crystal? Or is it the roasted malts that are lacking?

I tried some chocolate malt and all I get is an ashy/coffeey flavor.
Roasted barley, on the other hand, is more on the burnt side. It might add some complexity.

Thanks!

rafaelpinto said:

Is it too much crystal? Or is it the roasted malts that are lacking?

I tried some chocolate malt and all I get is an ashy/coffeey flavor.
Roasted barley, on the other hand, is more on the burnt side. It might add some complexity.

Thanks!

Click to expand...

you might be a bit high on the crystal malts overall, but I think a good stout, especially an imperial, needs some roast.

you could always ditch the dark crystal since you've already got C150 and special B in there.

fantomlord said:

you might be a bit high on the crystal malts overall, but I think a good stout, especially an imperial, needs some roast.

Click to expand...

Got it, Mr. Fantom Lord!

What about this adaptation? It went from 17.5% of Caramel to 15%; and from 10% black malts to 12%. Oats and brown sugar added. Is this a better recipe? I would not like it to be too roasted (as Biscotti Break, for example).

how did this come out?

poptarts said:

start here is my opinion
http://www.boomchugalug.com/downloadables/recipes/how_to_all_grain.pdf

Click to expand...

Just curious if anyone has brewed this recipe. I might be tempted to give it a shot...

pdm1982 said:

Just curious if anyone has brewed this recipe. I might be tempted to give it a shot...

Click to expand...

I did, scaled it cause I thought I was going to get 65% efficiency but ended up at 75%. Was worried it wouldnt finish dry enough since I got so much more sugar than expected... so I put in an additional lb of brown sugar. Fermented with a crap ton of 090 and got it down to 1.029. So she finished just shy of 14% ABV. Have it aging on some oak cubes on a keg right now. Last sample I pulled a week ago was pretty epic. Most likely will be brewing again.

That's awesome to hear. Now I just need to determine if I'm even capable of making a beer that big...