Belgian Imperial Stout Help - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Imperial Stout Help

Reply
 
Thread Tools
Old 12-20-2010, 08:45 PM   #1
CTownBrewer
Recipes 
 
Oct 2010
Cleveland, Ohio
Posts: 316
Liked 10 Times on 10 Posts



I've been doing a lot of research on these forums on a Dark Lord RIS clone & came up with what I think is a decent recipe. The problem I just ran into is that I tried Weyerbacher Belgian Imperial Stout this past weekend & loved it. Now the wheels are turning in my head about adding some Belgian characteristics to the Dark Lord clone recipe.

I'd prefer not to alter my fermentables that much since I already have the ingredients. I'm just wondering how any of you more experienced brewers think using some Belgian Dark Candi Sugar & Wyeast 3787 Trappist High Gravity Yeast will mesh with a 15 minute licorice addition, plus adding some vanilla & bourbon aged oak chips to the secondary? I've never worked with licorice or oak chips, & only used vanilla once, so I'm a little nervous.

I honestly have no idea if the flavors will work or if this would potentially be a disaster. This is my first high gravity beer, so I don't want to bite off more than I can chew.

I was also thinking of making a Belgian Dark Strong Ale & then pitching the new wort on that leftover Trappist yeast cake. Is this a good/bad idea?

Any help/suggestions would be great!

 
Reply With Quote
Old 12-20-2010, 09:29 PM   #2
SpencerSZ
Recipes 
 
Apr 2009
Posts: 16
Liked 1 Times on 1 Posts


I had a similar thought a few months ago and brewed a RIS with WL 530 (I think the same strain as yours) and added 1# of dark candi sugar after about 5 days when fermentation slowed. It's currently racked onto some french oak cubes and some port wine so I haven't been able to try the finished product yet but for what its worth the samples have tasted more like a belgian strong dark ale than RIS, not that I mind. 530 gave me 81% attenuation so it might be a little thinner than most Imperial stouts, going from 1.098 to 1.017.

 
Reply With Quote
Old 12-21-2010, 03:15 AM   #3
marc06
Recipes 
 
Sep 2008
Wilmington, NC
Posts: 246
Liked 3 Times on 3 Posts


I just made a RIS and did it partiglye style. My second runnings (OG 1.069) were used to make a stout with WLP 570. I did a sugar addition during fermentation and it is still fermenting away.

 
Reply With Quote
Old 12-21-2010, 03:26 AM   #4
permo
Recipes 
 
Sep 2009
North Dakota
Posts: 2,940
Liked 55 Times on 48 Posts


I can tell you about some of the flavors...I just made a 1.085 OG to 1.018 FG belgian imperial stout with WLP500 (actually I cultured chimay), I used 2# DARK candi sugar added icrementally. I split the 9 gallon batch.

1 batch sat for 2 months of 4 oz toasted oak chips soaked in 10 oz bourbon
1 batch was racked unto 5# blackberries purried with a bottle of merlot

both beers are quite good, but the imperial bourbon oak belgian stout is really, really good. To be honest, the belgian yeast really didn't bring that much to the table, maybe a slight earthiness that works well with the oak......I fermented at 65 and graduated it to 73 degrees. I think the big roasty, toasty flavors mask the yeast a bit.

 
Reply With Quote
Old 12-21-2010, 04:26 AM   #5
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Personally I don't get into dumping Belgian yeasts into anything, but I know it's all the rage right now...

I think you're putting way too many flavors together. You have the dark candi flavors, malt, hops, esters, vanilla, oak, licorice and burbon. That is a lot of flavors to try to blend together. I think you're risking a disaster, especially if you don't have experience working with several of them. If I were you, I would probably brew the imperial stout, add the dark candi as fermentation slows and then add one addition at a time to make sure you let the flavor blend and you can see if something else would taste good in it or if you should stop there.

 
Reply With Quote
Old 12-21-2010, 11:39 AM   #6
Houblon
Recipes 
 
Dec 2009
Hot & sticky Fla.USA
Posts: 706
Liked 17 Times on 16 Posts


Quote:
Originally Posted by ReverseApacheMaster View Post
Personally I don't get into dumping Belgian yeasts into anything, but I know it's all the rage right now...
Go sit in the back of the classroom

Quote:
Originally Posted by ReverseApacheMaster View Post
I think you're putting way too many flavors together. You have the dark candi flavors, malt, hops, esters, vanilla, oak, licorice and burbon. That is a lot of flavors to try to blend together. I think you're risking a disaster, especially if you don't have experience working with several of them.
What he said, you have too much going on at once and add the syrup the last 5-10mins of boil.
__________________
MyPics

 
Reply With Quote
Old 12-22-2010, 01:44 PM   #7
CTownBrewer
Recipes 
 
Oct 2010
Cleveland, Ohio
Posts: 316
Liked 10 Times on 10 Posts


Thanks for the suggestions! I appreciate it.

I think I'll make the imperial stout with dark candi sugar additions & Trappist yeast, minus the licorice addition since I've never used it before. Then once it's time for the secondary, I'll split the batch & rack one over the vanilla & bourbon soaked oak chips & leave the other as is. That way, I'm only out half the beer if it doesn't turn out well.

I asked SWMBO for two 3-gallon glass carboys for Christmas, so lets hope she comes through! Unfortunately, she wants me to brew a fruit beer (maybe a raspberry brown) before the stout, so I don't know when I'll get to this one.

Cheers

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial stout verses Imperial porter Brewpastor Recipes/Ingredients 20 03-26-2015 02:57 PM
Belgian Imperial Stout Critique newkarian Recipes/Ingredients 16 03-13-2012 11:20 PM
Belgian Style Imperial Stout Critique permo Recipes/Ingredients 6 10-10-2010 05:45 PM
Stout VS Russian Imperial Stout Bru Recipes/Ingredients 3 09-06-2009 03:54 PM
Belgian Imperial Stout (?) BrewDey Recipes/Ingredients 6 01-08-2009 01:36 AM


Forum Jump