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Old 09-27-2010, 05:21 PM   #1
aleiexjr
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Default Imperial Stout recipe, what do you think about it?

Hello again, I've finally got the recipe for the Imperial Stout i'm going to brew:


Coronel D.
Imperial Stout


Batch Size: 5.00 gal

Ingredients

5.51 lb Munich Malt
5.51 lb Vienna Malt
1.10 lb Carafa I
1.10 lb Melanoiden Malt
1.10 lb Smoked Malt

hops

1.00 oz Magnum (60 min)
1.00 oz Northern Brewer (60 min)
1.00 oz Fuggles (45 min)
1.00 oz Fuggles (20 min)
1.00 oz Spalter (10 min)
1.00 oz Spalter (5 min)

Others

2 Cinnamon Stick (Boil 5.0 min) Misc
80.00 gm Mexican chocolate (from oaxaca region) (Boil 5.0 min) Misc
1.10 lb Cane (Beet) Sugar (0.0 SRM) Sugar 7.1 %

yeast
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale [or maybe It'd be better with SafBrew Specialty Ale (DCL Yeast #T-58)]


Beer Profile (according to beersmith)

Est Original Gravity: 1.081 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 7.9 %
Bitterness: 56.2 IBU
Est Color: 36.7 SRM


---------------

Do you have any sugestions about this recipe?



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Old 09-27-2010, 08:33 PM   #2
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Seems a little light in the SRM. But I like mine black as midnight. And that is a lot of flavors competing against each other - spice, chocolate, big grainy malt flavor. I would throw some dark grains in there to boost color (roasted barley, black patent, hell even some chocolate). And if you can, get real cane sugar, beet is not the same. I would be interested to see how this one turns out though as written. Smoky, cinnamon, chocolate stout. I can't comment on those particular yeasts as I have not used them.

And what significance is the name Coronel D?



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Old 09-27-2010, 08:46 PM   #3
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I highly sensitive to smoked malt so I can tell from looking at it that it wouldn't be my cup of tea. I'm not sure that its really a stout without something giving a roast flavor. I have had some stouts where the base malts were the darker munich/vienna and that can turn out great. I also agree with superchunk that it sounds like a lot of flavors competing with each other.

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Old 09-27-2010, 08:55 PM   #4
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Actually I'm going to use cane sugar. I also love very very dark stouts, so I may take your sugestion and boost the color with more carafa I malt and more vienna.

Belmont, with which malt could I replace smoked malt?


About the name, it is in honor of General Porfirio Diaz who history has condemned because he became a dictator who boosted Mexican economy and infrastructure, but had no concern for human rights, so his dictatorship was very strong (in fact his government is known as the Porfirian peace). But I named it Coronel D. because when he was Coronel, he fought against Napoleon III's army on the 5 de mayo battle (which btw is NOT Mexican independence day).

He was a strong man and was born on the city I was born (Oaxaca, that's why I'm using chocolate from the region). Besides I chose many diferent flavors because I wish to emulate the feeling of Mole which is a typical dish made of a lot (and I mean a f*ing lot) of spices.

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Old 09-28-2010, 05:47 AM   #5
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Quote:
Originally Posted by aleiexjr View Post
Actually I'm going to use cane sugar. I also love very very dark stouts, so I may take your sugestion and boost the color with more carafa I malt and more vienna.
I would use roasted something. Not more carafa or vienna. Which would make it actually closer to a stout.
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Old 09-28-2010, 01:02 PM   #6
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These are the available specialty malts at my brewing store:

Carapils (Carafoam)
Carared (crystal 20L)
Caramunch (crystal 40L)
Caramunch III (Crystal 60L)
caraaroma (crystal 150L)
Carafa I (350L)
Carafa III (550L)
toasted barley (I'm not sure this is the english name)
Smoked malt

and these are the base malts available:

Pilsen
Pale ale
vienna
wheat
smoked
munich


So as you can see, I have a very narrow choice spectrum. Based on these malts which do you think I should add or substitute?

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Old 09-28-2010, 01:11 PM   #7
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I might add some coffee then if you don't have roasted barley available. The Carafa III will get you a lot of color points with a small addition but the Carafa malts lack some of the bitterness of roasted barley. Don't remove the smoked malt because of my suggestion. If you want a really complex beer go for it. I was just giving feedback based on what I know and like. But at around 7% of your grist is going to be high for a component that isn't typically in the style. In Wee Heavy's some people(I don't) use smoked malt at 3-5% and that's too much for my taste. Again that's just relative to what I like but wanted to give you something to compare against.

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Old 09-28-2010, 01:17 PM   #8
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hmm coffee sounds tempting... but how much can I add?

Since I haven't used smoked malt I think it would be a good idea to take advice from you, but still if it's going to help make a complex beer as I want, what about adding less roasted malt and perhaps more carafa or melanoiden?

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Old 09-28-2010, 01:24 PM   #9
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I thought roasted barley wasn't an option at your brew shop. A general rule of thumb is to limit your amount of specialty malts by percentage of grist to 10-15% max. If you are looking for more complexity then go with lower volumes of more variety. The different colored crystal malts can add a LOT of complexity and I love a touch of dark crystal in my darker beers. They can give a dark dried fruit flavor like prunes/raisins and even slightly burnt dark fruit like you get from an oatmeal raisin cookie. I like melanoiden malt and think it would go well in an imperial stout. Again, just try to keep your total specialty malts under 15% of the grist. I've heard of people adding a full pot of hot brewed coffee to a 5 gallon batch of porter before and it turned out nice. Other people say to cold steep some grains and you get less bitterness but you want some in an imperial stout.

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Old 09-28-2010, 01:27 PM   #10
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In your listed malts: it probably should be Roasted Barley, not toasted barley. And that IS what makes a stout (it is roasted, but not malted). So, definitely have at least 1/2 pound of roasted barley, then cut back the other dark malts if it is too dark.

I too despise smoked malt.
And I don't see a point for the Melanoiden malt with all that Munich malt in there.
This stout will be dry cause there is no crystal malt, but that's OK.
Be sure to let this malt concoction age for a while before drinking!!



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