Recipe critique needed.

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Brewster2256

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Frukost

Brew Type: All Grain Date: 4/18/2010
Style: Imperial Oatmeal Stout Brewer: Donny
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.13 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: My Equipment
Actual Efficiency: 69.5 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 55.7 %
3.00 lb Oats, Flaked (1.0 SRM) Grain 15.2 %
2.00 lb Munich Malt - 20L (20.0 SRM) Grain 10.1 %
2.00 lb Toasted Malt (27.0 SRM) Grain 10.1 %
1.00 lb Toasted Oats (30.0 SRM) Grain 5.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.5 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.3 %
2.00 oz Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops 48.2 IBU
0.33 cup Coffee (Secondary 5.0 min) Misc

Beer Profile
Estimated Original Gravity: 1.101 SG
Estimated Final Gravity: 1.025 SG
Estimated Color: 30.7 SRM
Bitterness: 48.2 IBU
Estimated Alcohol by Volume: 9.9 %

Mash Grain Weight: 19.75 lb

Name Description Step Temp Step Time
Step Add 20.26 qt of water at 105.0 F 100.0 F 10 min
Step Heat to 148.0 F over 45 min 148.0 F 0 min
Step Add 10.13 qt of water at 148.0 F 148.0 F 60 min
Step Heat to 168.0 F over 10 min 168.0 F 10 min

Notes
Toasted oats and barley made at home in the oven for 10-15 minutes held at 350F, all roughly 1 week prior to brewday. 1/3 cup coffee put in mason jar, and held chilled for a week before being run through a coffee filter and added to secondary.


Thanks
 
4 lbs of oats is probably more than I would do, although I doubt it will cause too much of a problem. I've read you can get a harsh flavor from oats if you go over 20%, but I have never experienced it myself.

You are probably low on the dark malts for an imperial stout, you are probably closer to an imperial brown or porter as is. I would probably up the roasted barley to a pound, chocolate is fine where it is.

I've never heard of cold steeping coffee for more than 24 hours. I've acutally had the best luck adding the beans directly to the beer 12-24 hours prior to bottling.

Otherwise looks good (I think you have enough malt complexity and body to skip the crystal and I think the simple hop bill will work well with the oats/coffee). Hope that helps, good luck.
 
I like the idea of having a SRM backbone without the use of crystal and with a low quantity of roasted grains for a more complex, nutty stout. I agree the color is too light for a imperial stout, but I don't want to increase the roasted barley if I can help it. How about taking the first runnings of the mash and caramelizing a portion of the wort until black? That or I could use 4-6 ounces of dark molasses.
 
I like the idea of having a SRM backbone without the use of crystal and with a low quantity of roasted grains for a more complex, nutty stout. I agree the color is too light for a imperial stout, but I don't want to increase the roasted barley if I can help it. How about taking the first runnings of the mash and caramelizing a portion of the wort until black? That or I could use 4-6 ounces of dark molasses.

debittered black malt?
 
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