Here is the recipie i just came up with for my imperial stout im looking for a balanced flavor between roasty and chocolatey with a nice rye character. any tips and suggestions would be greatly appreciated.
16lbs pale 2 row malt US
3lbs flakes barley
3lbs chocolate malt 420L
3lbs chocolate rye 250L
3lbs roasted barley 300L
Mash in at 154F for 60 mins then mash out at 168F for 10 mins
90 minute boil
3oz columbus 90min
1oz wilamette 20min
1oz wilamette 10min
1oz wilamette 5min
1oz wilamette flame out
extended age on cocoa nibs, vanilla beans, oaxacan pasilla and medium toasted french oak aged in whisky.
estimated og 1.109
16lbs pale 2 row malt US
3lbs flakes barley
3lbs chocolate malt 420L
3lbs chocolate rye 250L
3lbs roasted barley 300L
Mash in at 154F for 60 mins then mash out at 168F for 10 mins
90 minute boil
3oz columbus 90min
1oz wilamette 20min
1oz wilamette 10min
1oz wilamette 5min
1oz wilamette flame out
extended age on cocoa nibs, vanilla beans, oaxacan pasilla and medium toasted french oak aged in whisky.
estimated og 1.109