Originally Posted by Brewpastor
I brewed it and like it OK. I have moved to use more roast then this recipe calls for, but the beer is a pretty good clone of Stone Imperial.
If you want a roastier brew let me know and I will pass on a couple ideas.
I came up with this and was looking around at some of your recipies to get an idea if I was on the right track or not.
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.100 SG
Estimated Color: 58.4 SRM
Estimated IBU: 182.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
17.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.95 %
1.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.14% 1.00 lb Chocolate Malt (350.0 SRM) Grain 4.76 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.38 %
0.50 lb Black Barley (Stout) (500.0 SRM) Grain 2.38 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.38 %
5.00 oz Warrior [16.40 %] (60 min) Hops 182.1 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
I'm trying to achieve a nice mix of caramel, roasted and coffee notes in the palate and the nose. I really like your idea of a single large hop addition, so I modified my recipe to fit that same mold.
I'm unsure if WLP007 will handle it, but it's one of my favorites and should lend to a somewhat dry finish.
I'd love to hear your ideas on getting more roaty tones in it.