Imperial Chocolate Stout Critique

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

thamajam

Member
Joined
Feb 21, 2012
Messages
22
Reaction score
0
Looking for some thoughts guys! I'm looking to get a big ole' sweet chocolatey tasting imperial stout going for late winter.

Size: 5.5gal
OG: 1.112
FG: 1.030

14lbs - Maris Otter
3lbs - Pale LME
1lb - Chocolate Malt
1lb - Caramel 120
.5lb - Caramel 80
.5lb - Biscuit Malt
.5lb - Roasted Barley
.25lb - Debittered Black Malt

1oz - Galaxy - 60mins
1oz - Magnum - 60mins
1oz - Cascade - Dry
4oz - Cocoa Nibs - Secondary
2 Vanilla Beans - Secondary

2 packets of Wyeast 1084 - Irish Ale, with a starter.

Mostly questioning my grain bill. I don't want too much astringency obviously. Also wondering if cocoa powder in the boil will add anything?
 
Personally I wouldn't waste Galaxy hops for a 60 minute bittering addition. Save those bad boys for a late addition in an APA or IPA for maximum effect.
 
I think I have some Chinook sitting around, would probably make for a more effective bittering addition. I agree though, Galaxy do taste too damn good to be used that early.
 
I would think that a dry hop isn't going to do much for you and seems out of place to me and would skip that addition. The rest looks good though and sounds mighty tasty!
 
Back
Top