lwcm

Recipes 

Howdy,

I only have a 4 gallon pot at the moment but I wanted to do something more complex with a partial mash recipe for a belgian imperial stout.

Here's the recipe:

Fermentables:

To mash:
7 lbs Warminster Floor Malted Maris Otter
0.5 lbs English Black Roast
0.5 lbs Belgian Special B
0.5 lbs Chocolate Malt
0.5 lbs Carafa III

Also
6 lbs Light DME
1 lb Corn sugar

Hops:
1 3/4 oz Summit (60 min)
2 oz Cascade (0 min)

Yeast:
Trappist High Gravity Wyeast 3787

What does the hive mind think?

RobertRGeorge

Recipes 

If you can get some extra dark belgian aromatic sugar to substitute for the corn sugar I think that would add more complexity. Brewer's Garden by Brewcraft sells it. Otherwise, rock on.

ReverseApacheMaster

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Looks like too much carafa and too much black malt for me. Are you trying to make an imperial stout with belgian yeast or an imperial stout that's all belgian? Your recipe is very American/British imperial stout-inspired, aside from the special b. The only thing really making it belgian is the yeast. If you want more of that belgian flavor, look at subbing in some dark candy syrup, darker crystal grains, etc.

bleme

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We rarely agree on anything here. On very rare occasions, if we have a specific and simple question, we can reach a consensus with a few dissenters. Hardly a hive mind....

Brulosopher

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Just brew it!

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NuclearRich

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Agree with the dissension, and will add my own. Less specialty. Simple.

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billl

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Have you tried to mash 9lbs of grains in a 4 gallon pot before? That would basically be a full mash for a lot of styles. I suspect you are going to need to cut that down and make up for it with some more DME.

bleme

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+1 - Good point by Billl. The max that pot will mash is 9.6 lbs and your efficiency is going to suck at that. Better to drop 3 lbs of MO for 2 lbs of DME.

I would also look at each of your specialty grains and list why they should be there. It seems like Belgian Debittered Black Malt could easily replace the English Black Roast and the Carafa III.

Whattawort

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I'll throw my $.02 in and say a little less on the cara and special b and consider some roasted barley

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lwcm

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Thanks for all the feedback! My goal is to smash a belgian dark strong ale and a RIS together and make a baby. One of my very favorite commercial beers is Weyerbacher's Tiny so I'm trying to semi-clone it.

I've never done PM or AG so it's good to know that I'm a wee bit optimistic in my mash plans. I may sub the light DME for Northern Brewer's MO LME since I wanted MO as the base malt anyhow. I could just make it all extract but I wanted to try PM for the first time.

Honestly the only grain I really want in there is the Special B as I find that in most dark belgian recipe's in one amount or another. I definitely want the raisin flavor mixing with the more traditional RIS ingredients. I still want the bite of a stout so perhaps some roast barley. Still VERY new to going out on my own recipe-wise so the feedback is appreciated.

How about:

0.5 Lb Special B
0.5 lb Roast barley
1 lb dark belgian candi sugar (does this actually do anything that regular sugar won't?)
0.25 lb Carapils

What I'm looking for is a rich and layered taste from the different malts. Am I on the right track?