rafaelpinto
Well-Known Member
- Joined
- Nov 24, 2013
- Messages
- 246
- Reaction score
- 6
So, there is a recipe of a quite intense and complex imperial stout. It should be intense on the caramel/chocolate notes, fairly sweet, show evident signs of oak and a touch of cinnamon. Abv around 10%, IBUs around 50.
For that 5 gal recipe, I soaked 2oz of medium roasted french oak in whisky, which I plan to let there for 3 weeks. Should I add two or three cinammon sticks on the whisky too?
The recipe is quite confusing, I know. Too much different malts, but a lot of them are little variations of the same thing (the dark malts are similar, so are the caramel).
Do you think it is a good Russian Imperial Stout Recipe? I will mash it around 158-160 to keep it fairly sweet (Im thinking about and OG around 1035-1040).
___________
For that 5 gal recipe, I soaked 2oz of medium roasted french oak in whisky, which I plan to let there for 3 weeks. Should I add two or three cinammon sticks on the whisky too?
The recipe is quite confusing, I know. Too much different malts, but a lot of them are little variations of the same thing (the dark malts are similar, so are the caramel).
Do you think it is a good Russian Imperial Stout Recipe? I will mash it around 158-160 to keep it fairly sweet (Im thinking about and OG around 1035-1040).
___________
45% 2row
10% Munich
5% Oats
5% Brown Sugar
10% Carafa III
5% Chocolate
2.5% Black Malt
2.5% Torrified Barley
5% Crystal 60
5% Aromatic Malt
5% Special B
10% Munich
5% Oats
5% Brown Sugar
10% Carafa III
5% Chocolate
2.5% Black Malt
2.5% Torrified Barley
5% Crystal 60
5% Aromatic Malt
5% Special B