Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Imperial Stout Recipe
Reply
 
LinkBack Thread Tools
Old 09-22-2009, 04:26 PM   #1
KingPin461
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Sugar Land, TX
Posts: 11
Default Imperial Stout Recipe

Hey guys, had a couple of questions regarding this stout recipe....Imperial Bastard Stout.

This will only be my second attempt at brewing (the first was a canned Cooper's IPA, hey, it was free when I bought my equipment)

I really would like to try it out, but would like to do a full boil instead of the partial 2 gal. How would I adjust the recipe? Or am I being too ambitious by trying to brew this?

Thanks in Advance

__________________
KingPin461 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 04:34 PM   #2
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default

I don't think you'll really have to adjust the recipe at all. There are a few things to consider.

You MAY need less hops, because you'll have better isomerization of your hop oils in the lower gravity boil. IMO though, I like my stouts pretty bitter, so I probably wouldn't adjust this. I don't have the tools or the time to make the IBU calculations here at work, but it's something to consider.

Also, unless you have 40 quart kettle or something, you're probably going to have to do at least a little bit of a partial boil. You're probably going to lose 1 - 2 gallons during the boil, so, unless you start off with 6 - 7 gallons of boiling water, you're going to have to top off your wort a little bit with fresh water.

DRoyLenz is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 04:40 PM   #3
broadbill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Southern Maine
Posts: 3,367
Liked 312 Times on 220 Posts
Likes Given: 220

Default

I would call this an "advanced style" with its high OG. It is sometime difficult to get yeast to ferment hight OG brews out completely. High OG worts can stress yeast cells. Going with a big starter and aeration would be my suggestion.

If you are planning on doing a full boil, then you will want to adjust the hop additions to account for better utilization. Take the target IBUs and your hop AA% and use brewing software to adjust accordingly.

Another option would be to make the wort without adding the extra dark DME and brown sugar and instead add after the the first round of fermentation is finishing up. This way, you aren't stressing the yeast by adding them to a wort with a high OG. Just a thought.

__________________
broadbill is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 04:49 PM   #4
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default

Quote:
Originally Posted by broadbill View Post
Another option would be to make the wort without adding the extra dark DME and brown sugar and instead add after the the first round of fermentation is finishing up. This way, you aren't stressing the yeast by adding them to a wort with a high OG. Just a thought.
That's interesting, I'm not familiar with that technique. I've heard of adding half of your fermentables at the end of the boil, but never after primary. Do you lose anything from not boiling the extract and sugars?
DRoyLenz is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 05:15 PM   #5
broadbill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Southern Maine
Posts: 3,367
Liked 312 Times on 220 Posts
Likes Given: 220

Default

Quote:
Originally Posted by DRoyLenz View Post
That's interesting, I'm not familiar with that technique. I've heard of adding half of your fermentables at the end of the boil, but never after primary.
Its different. As an extract brewer, you might add the majority of your fermentables at the end of the boil to prevent carmelization and color changes.

By adding fermentables after fermentation started, you avoid stressing the yeast by pitching them into a wort that has a high OG. What you are effectively doing is "feeding" them throughout fermentation.

Quote:
Originally Posted by DRoyLenz View Post
Do you lose anything from not boiling the extract and sugars?
Maybe. Boiling extract/sugars promotes carmelization/Maillard reaction that might be a desirable flavor in a style like a stout. You might have that covered already by using roasted barley.

What you will be doing is boiling a lower OG so you might have to adjust your IBU again to account for this.
__________________
broadbill is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 06:04 PM   #6
KingPin461
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Sugar Land, TX
Posts: 11
Default

Quote:
Originally Posted by broadbill View Post
High OG worts can stress yeast cells. Going with a big starter and aeration would be my suggestion.
The recipe calls for an Irish Ale yeast, what is the best way to prepare a big starter for something this high in OG?

Quote:
Originally Posted by broadbill View Post
If you are planning on doing a full boil, then you will want to adjust the hop additions to account for better utilization. Take the target IBUs and your hop AA% and use brewing software to adjust accordingly.
I am looking into a brewing software right now, any suggestions other than Beersmith? Also, since I do not currently have software, are there manual calculations I can make? Thanks again for the guidance
__________________
KingPin461 is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 06:09 PM   #7
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default

I used JP's How To Brew as a reference last time I did these calculations by hand. Since his online version is different than the hardcopy I own, I can't guarantee you this has exactly what you need.

http://www.howtobrew.com/section1/chapter5-5.html

I'm going try and run these calculations myself, just to keep myself sharp, but this is definitely worth the read.

__________________
D

All-Grain Brewing with Extract Brewing Equipment
DRoyLenz is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 06:10 PM   #8
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default

Quote:
Originally Posted by KingPin461 View Post
I am looking into a brewing software right now, any suggestions other than Beersmith? Also, since I do not currently have software, are there manual calculations I can make? Thanks again for the guidance
I used JP's How To Brew as a reference last time I did these calculations by hand. Since his online version is different than the hardcopy I own, I can't guarantee you this has exactly what you need.

http://www.howtobrew.com/section1/chapter5-5.html

I'm going try and run these calculations myself, just to keep myself sharp, but this is definitely worth the read.
__________________
D

All-Grain Brewing with Extract Brewing Equipment
DRoyLenz is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 06:11 PM   #9
DRoyLenz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Chicago
Posts: 738
Liked 4 Times on 3 Posts
Likes Given: 4

Default

sorry about the double post....

__________________
D

All-Grain Brewing with Extract Brewing Equipment
DRoyLenz is offline
 
Reply With Quote Quick reply to this message
Old 09-22-2009, 06:24 PM   #10
KingPin461
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Sugar Land, TX
Posts: 11
Default

Thanks for the link, I'll read into it. I'm headed down to the LHBS to pickup the items I need for this batch.

I don't have a 40qt kettle, but I do have a 30qt, might be cutting it close for a full boil I guess.

I do have one more question regarding carbonation levels (v/v of CO2) for a stout like this. Would I have to run it on mixed gas (75% N and 25% CO2) like Guinness? Or will straight CO2 be ok?

BTW I plan on kegging

__________________
KingPin461 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Stout recipe recommendation Graeme Extract Brewing 4 09-21-2009 11:03 PM
Yeti Imperial Stout, recipe? MVKTR2 Recipes/Ingredients 3 04-24-2009 12:17 AM
Help With Imperial Stout Recipe? secinarot Beginners Beer Brewing Forum 6 02-13-2009 08:35 PM
Imperial Stout recipe alemonkey Recipes/Ingredients 4 06-08-2006 02:46 AM