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-   -   What a stout! (http://www.homebrewtalk.com/f36/what-stout-3815/)

rewster451 11-24-2005 08:56 PM

What a stout!
 
I just brewed up my Imperial stout.

First I toasted 1/2 lb. of Crisp Maris Otter.
I steeped it with 1/2 lb. of roasted barley,
1/3 lb. of dark crystal,
1/4 lb. black patent,
1/4 lb. Briess Special Roast,
1/4 lb. Chocolate Malt.

Strained, sparged.

Added 3.3 lbs. Dark Liquid Extract,
3.3 lbs. Light liquid extract,
3 lbs. Plain Light DME.

2 1/2 oz. Cascade pellets (bittering)
1 oz. Whole cascade at 30 min.
1/2 oz. cascade pellets at 30 min.

At 15 min. added 8 oz. Blackstrap Molasses,
1 1/2 tsp. gypsum,
1 tsp. Irish moss,
1 oz. whole cascade

At two minutes added 2 oz. whole fuggles.

Cooled, strained, sparged.

O.G. 1.087!!

Pitched Wyeast 1084.

Today it's bubbling slowly and there's already sediment. I'm happy.

SwAMi75 11-24-2005 11:33 PM

Sounds nice! I'll be interested to hear how you like the molasses. I've read that blackstrap has a very pronounced flavor. Report back in about a year, when it's ready. :D

DeRoux's Broux 11-25-2005 12:46 AM

that Bridgeport Blackstrap Stout is good. recipe sounds good too.
good luck!

rewster451 11-27-2005 12:38 AM

I've been watching this beer more closely than I usually do, because I'm so excited about it. It started bubbling slowly, but for the last two days it's been going over 120 bubbles a minute! The krausen is unbelievable, and so is the smell. My only concern is that it might be too hoppy. I wanted it to be hoppy, and because of all the malts I figured too much would be just enough. All I can smell right now is the hops though. Not too worried, but I thought I'd post this and see if anyone has any thoughts on that.

Porter fan 11-27-2005 01:02 AM

The hops give off a lot of aroma during fermention,Ageing will lesson the flavor as well you should be fine time is the key with this style.Looks like a tasty recipe to me.Good luck! :cross:

Dude 11-27-2005 01:49 AM

I'd agree--with an imperial stout it will need a long time to age to be "right", which will also mellow that strong hop bite as well.

Sounds like a good one!!!! http://www.dakuda.com/images/forums/rock.gif

rewster451 11-27-2005 01:52 AM

Thanks for all the help guys. I definitely want to give this one at least six months to mellow before I even try it. How much of that should be in the bottle and how much in secondary? And since I'm moving to california in August, if it really takes a year, will it travel? Having beer bombs in my U-haul is not something I want to deal with.

PeatReek 11-27-2005 02:31 AM

Quote:

Originally Posted by rewster451
How much of that should be in the bottle and how much in secondary? And since I'm moving to california in August, if it really takes a year, will it travel? Having beer bombs in my U-haul is not something I want to deal with.

Do your secondary in a Cornelius keg, you don't have to worry about it exploding or breaking. Then, what a reward when you get to Cali and bottle it!

(just a comment on convenience, dunno whether it's "better" to do secondary for 9 months rather than bottle conditioning for that period.)

rewster451 11-29-2005 06:59 AM

I started a thread on champagne yeast, and learned a lot about it from that, but for this beer in particular, I wanted to ask a specific question. When should I add it? When I rack to secondary? A few weeks before I bottle? And, like I asked in the champagne yeast thread, should I re-rack and let it settle again? Or maybe I shouldn't screw around with champagne yeast at all. I look forward to responses.

wild 11-29-2005 11:29 AM

For most all of the recipes in my database that use champagne yeast have it added 3 days before bottling.

Good luck,
Wild


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