Imperial Stout Recipe - any advice

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permo

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I am going for a really big, hoppy, west coast influenced imperial stout. This is my first imperial stout. I am running the gammut of big beers, belgian strong dark, imperial IPA, belgian tripel, and now I want an imperial stout.

I am still trying to decide what to do for yeast, I will have a pacman cake at my disposal in about 3 weeks...or I could use a crapload of nottingham slurry.

Here is what I came up with....

19.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 4.42 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.42 %
0.33 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.46 %
0.33 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.46 %
0.33 lb Caramunich Malt (56.0 SRM) Grain 1.46 %
0.33 lb Chocolate Malt (350.0 SRM) Grain 1.46 %
0.30 lb Victory Malt (25.0 SRM) Grain 1.33 %
0.50 oz Summit [18.00 %] (60 min) Hops 18.8 IBU
1.00 oz Chinook [11.50 %] (60 min) Hops 24.0 IBU
1.00 oz Chinook [11.50 %] (45 min) Hops 22.0 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 8.8 IBU
1.00 oz Chinook [11.50 %] (15 min) Hops 11.9 IBU
1.00 oz Cascade [4.80 %] (10 min) Hops 3.6 IBU
1.00 oz Cascade [4.80 %] (5 min) Hops 2.0 IBU
1.00 oz Williamette [5.50 %] (1 min) Hops 0.5 IBU



Beer Profile

Est Original Gravity: 1.100 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.80 %
Bitterness: 91.6 IBU Calories: 461 cal/pint
Est Color: 40.0 SRM

Mash at 154 to get that thick mouth feel and enhance the heavy grain bill.
3 weeks in primary and then at least 2 months in secondary before bottling...probably dose with some fresh yeast at that time.
 
1.00 lb Special B Malt (180.0 SRM) Grain 4.42 %
0.33 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 1.46 %
0.33 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.46 %
0.33 lb Caramunich Malt (56.0 SRM) Grain 1.46 %

2lbs of Crystal type malt is going to lead to a very sweet beer I would think. I would drop those amounts, and increase Chocolate malt. Good luck!
 
it sounds like a very solid beer. a few too many IBUs in a thick stout like that for my taste, but that doesnt mean anything. The grain bill alone looks amazing, very good, it reminds me of a few clones I know I have stashed around here somewhere.

Also, as ODaniel said, all those cara/crystals will lead to a sweet beer which may give more of a barleywine or quadruple like finish.

What yeast are you planning on using? I would look for one that finished fairly dry to counter all the cara/cystals
 
Goin to either rack unto pacman cake from fat tire clone or use a ton of nottingham slurry.. maybe cut the special b in half?
 
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