Critique my Imperial Stout Recipe

Hello All!

I'd like to get your thoughts on this recipe. Wondering if the specialty grains will be too much. Any opinions/suggestions welcome.

Also - Think it'll be ready to give away by Christmas?

Thanks.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Imperial Stout 1.0
Brewer:
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.89 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.102 SG
Estimated Color: 65.6 SRM
Estimated IBU: 73.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
19 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.2 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 2 4.2 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 3 4.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 4.2 %
1 lbs Special B Malt (180.0 SRM) Grain 5 4.2 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 6 2.1 %
8.0 oz Rye Malt (4.7 SRM) Grain 7 2.1 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 64.5 IBUs
1.00 oz Willamette [5.50 %] - Boil 30.0 min Hop 9 9.1 IBUs
3.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 24 lbs

1lb of black patent might be a bit much, but looks good otherwise. is the rye just for body/head retention? you won't be able to taste 8oz

dcp27 said:

1lb of black patent might be a bit much, but looks good otherwise. is the rye just for body/head retention? you won't be able to taste 8oz

Click to expand...

Hoping for a bit more body (and loosely followed the W Imperial Stout recipe posted)

Think the IBU's are in line? If anything I'd like it to be a bit sweeter...

How is this a stout without Roasted Barley?

MC

the IBUs look good, you could drop it more if you wanted even sweeter, but i wouldnt go much lower depending on intended FG

Misplaced_Canuck said:

How is this a stout without Roasted Barley?

MC

Click to expand...

from some malsters (like Briess) black barley = 500L roasted barley

I agree with backing off on the black patent, I get a lot of astringence from it and have stopped using it all together. I do like to incorporate a little chocolate wheat for body though, and sometimes a little dehusked carafa

If you want to stick to a traditional stout, I'd cut the black patent & rye. With a beer this big, you'll have plenty of body without the rye. I like to stick to about 10% roasted malts in my stouts & porters.

Another thing to consider is maybe adding some corn sugar. I used 1 lb in my imperial smoked porter to help hit my target FG. With that much sugar from the grain, the yeast could get stressed & not finish out all the way. The corn sugar gives the yeast some simple sugar which is easily consumed. Don't worry about it drying out the beer because you'll get a lot of alcohol sweetness to counter it.

The hops look good to me.

Thanks for the info!

Any idea if this behemoth will mellow out by Christmas to hand out? I plan on brewing either this weekend or next.

I'm sure it'll be good by Christmas. If you brew this weekend, bulk age for a month or two, bottle, it'll put the bottles at 2 months old by Christmas. The longer you let it sit the better, but i'm sure it'll be a tasty brew!

I think it will be better *next* Christmas...

If you're going to go through all the work to make a beer this big, I think you'd be crazy not to age at least some of it a year or more.
Also, you may be aware already, but oxygenation and big starter would be highly recommended!