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Old 03-01-2012, 01:10 AM   #1
brooksy
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Default Imperial Stout Recipe

Hello! I've lurked here for a while, and decided that its time to post. This is a recipe I'm working on for an imperial stout, I was wondering if you guys could give me a critique.

3 gallon batch 4 gallon pre-boil
OG 1.108
IBU 64
SRM 40+

9 lbs pale 2-row
1.5 lbs caramel 60
.45 lbs black malt
.6 lbs chocolate malt
.5 lbs toasted flaked oats
infusion mash at *154 for and hour then *172 for mashout

1 oz northern brewer 60 min
1 oz east kent goldings 30 min
1 oz east kent goldings 10 min


I basically took a clone recipe for slow elk oatmeal stout, and doubled the fermentables while bumping up the dark malts a little. Please let me know what you think, cheers!



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Old 03-01-2012, 01:30 AM   #2
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Looks really delicious! The only change I might make, would be to bring the black malt down a smidge, but that's just my personal preference. Also, the IBUs are a little more than I like in a stout, but I think it will turn out great the way it is!



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Old 03-01-2012, 01:48 AM   #3
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Im thinking that with the expected high FG it will round out the bitterness... hopefully. I dont mind a hoppy beer, and with 6 months aging 60 IBUs shouldnt be that harsh should it?

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Old 03-01-2012, 01:52 AM   #4
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Quote:
Originally Posted by brooksy View Post
Im thinking that with the expected high FG it will round out the bitterness... hopefully. I dont mind a hoppy beer, and with 6 months aging 60 IBUs shouldnt be that harsh should it?
I think that should be great.
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Old 03-01-2012, 02:17 AM   #5
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Cool. This will be the longest fermentation I have done yet, so I dont want to eff it up.

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Old 03-01-2012, 11:50 AM   #6
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I retract my previous statement. Aging for six months should make that beer very well rounded. I usually primary for a month and age in the keg for two weeks on the stout I normally brew.

In six months you should mail me a bomber of that. :-)

That recipe is going into my queue for this spring.

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Old 03-01-2012, 10:16 PM   #7
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Hellz yez. My only experience with drinking imperial stout is from laughing dog brewery, they bourbon barrel aged it for 6 months, and I couldn't get enough of it! If the recipe doesnt need to much fiddling then I think I'll do some bourbon oak chips for the next batch!

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Old 03-01-2012, 10:26 PM   #8
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What yeast are you using?

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Old 03-01-2012, 11:07 PM   #9
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I'm planning to try it with 1056 with nice hefty starter. Ive heard it doesn't mind being above 10% abv if you pitch well and oxygenate. If I get the recipe down good I might experiment with some English strains, maybe see if I can push some wlp002 to get me 10-11%. May or June will be my brew day for this, so it will be nice and aged for x-mas 2012!

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Old 03-02-2012, 06:32 PM   #10
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You could mash lower, 150 - 152 F with that huge OG and still end up with a beer that finishes high >1.020. Mashing at 154 F may result in a cloyingly sweet beer. The 6 months of aging isn't going to do anything to FG of the beer, after a few weeks in the primary its going to hit the FG. The aging will help round the beer (which will be awesome if you handle the fermentation well).



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