Here's my take on a end of the year Russian Imperial Stout. I've somehow yet to write a stout recipe of any kind so any advice here would be helpful. I'm targeting 65% efficiency which is on the lower end of the spectrum for our system and should land us somewhere between 1.090 and 1.100 with ~85 IBUs. Some friends and I are also tossing around the idea of cocoa nibs, oak and someone is pulling for some kind of hot pepper but I'm not so sure.
Amt Name Type # %/IBU
15 lbs Stout Malt (1.8 SRM) Grain 1 75.0 %
1 lbs 4.0 oz Chocolate Malt (450.0 SRM) Grain 2 6.3 %
1 lbs 4.0 oz Roasted Barley, NBer's English (550.0 SRM) Grain 3 6.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 5.0 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 3.8 %
12.0 oz Special B (147.0 SRM) Grain 6 3.8 %
2.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 87.4 IBUs
1.0 pkg London Ale Yeast with big starter.
1. Roasted malts: are there enough? a good balance?
2. Stout malt
: anyone use it before?
3. Mash Temp: I was thinking lower to get good fermentability. Maybe 150-152*.
4. do hot peppers equal a terrible idea? I'm pretty hesitant to mess with that but someone is pushing for it.