Imperial Stout with cold steeping
I've been planning a big stout and thought I'd give cold steeping a go for the dark grains. I want to try for a smoother, less bitter flavor. The recipe I'm working with is...
20 lbs 2 row
2 lbs flaked barley
1.5 lbs crystal 80L
1.5 lbs special B
1.5 lbs carafa III (dehusked)
2 oz nugget - 60 minutes
2 oz cascade - 30 min
Wyeast 1728 washed yeast cake from a recent SMaSH
I have no idea of what the OG is supposed to be with the cold steep so... I'm not worrying... it'll be what it is..!
From what I've read, when cold steeping, the amount of grains needs to be doubled so... step 1:
3 lbs crystal 80L
3 lbs special B
3 lbs dehusked carafa III
finely ground and mixed into 3 gallons room temp water, cover and let sit overnight...
Will keep posting as things progress...