Repugnant Imperial Stout - thoughts?

[Jakemo]

Hello all!

Putting together a recipe for an Imperial Stout with a lil bit o' everything in it, started as an Old Rasputin clone recipe that I brewed a few months ago, then made lotsa changes.

Repugnant Imperial Stout (Partial Mash)
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Batch Size: 5.00 gal
Calc. OG: 1.084
Calc. FG: 1.023
Calc. SRM: 59
Calc. IBU: 76.2
Eff%: around 75% - 80%
Boil: 60 min

Grains
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7# Light LME (late addition)
2# 8oz American 2-Row
12oz Quaker Quick Oats
12oz Chocolate Malt
8oz Crystal 120L
8oz Midnight Wheat
8oz Brown Malt
6oz Belgian Special B
6oz Roasted Barley - 550L
2oz Cherrywood Smoked Malt

Hops
--------------------------------
60min 2oz Cluster, pellet, 6.8%AA
40min 1oz Cluster, pellet, 6.8%AA
10min 1oz Northern Brewer, pellet, 8.5%AA
05min 1oz Centennial, pellet, 9.2%AA

Mash
--------------------------------
60min @ 154-155 @ 1.5 q/lb (working with a stoneware ceramic pot in an oven as my partial mash, I try real hard but it's really tricky to get exact temperatures to stay put...)

Yeast
--------------------------------
Yeast: Safale S-04

Fermentation
--------------------------------
Primary: 14-20 days @ 68F (depending on how fast the yeast wants to be done )
Secondary: A good, long while, probably draw a sample every week or couple weeks to taste...
2 tbsp vanilla extract***
0.5# cocoa nibs***
a few oak chips***

***maybe?


Thanks for any thoughts and feedback!

 

[Jakemo]

Anybody?

 

[Jakemo]

Is it just guaranteed to be so good that nobody has any input?

 

[Hefanatic]

Looks dang good to me! Let us know how it turns out. Have you considered soaking a fresh vanilla bean or 2 in vodka instead of extract? With such a good looking recipe you should go for perfection! Maybe even use fat free cocoa in the last 10 mins of the boil? Geeez, now I am getting thirsty. It's 5 o'clock somewhere right?...right?

 

[Jakemo]

Thought about the vanilla beans, but I have some super high quality organic vanilla extract to use first.
When you soak beans in vodka, what's being extracted is the "vanillin." The concentration of the vanillin is what makes a good extract
But trust me, as soon as I'm out, I'm gonna make some!

 

[Jakemo]

Anybody else have thoughts?

 

[dannypo]

I would say lose the late hops. With all that malt plus chocolate and vanilla you either won't taste them or they will clash. Otherwise looks tasty.

 

[Jakemo]

Ahh... Makes sense, I was just using the basic hop schedule of an Old Rasputin clone. I'll adjust for just flavor and bitterness... Thanks!

 

[Jakemo]

Changed the name and finalized the recipe, brewed this past weekend.

"Repugnant Unperial Stout"
Unperial: all the character of an Imperial, without the booze.

5# light LME
2# 2-row
10oz Flaked Oats
8oz Crystal 120
8oz Chocolate Malt
8oz Belgian Special B
8oz CaraBrown
8oz Midnight Wheat
8oz Roast Barley (500L)
2oz Briess Cherrywood Smoked Malt

1oz Cluster 6.9%

 

[Jakemo]

Gah. Interrupted myself on the Android app by hitting the wrong button.

50min: 1oz Cluster (6.9%)
40min: 1oz Cluster (6.9%)
15min: 1oz Centennial (9.2%)
Total: 67ish IBUs

Mashed at 156 for 45 min for lotsa body

OG measured at 1.062ish... Coulda been temp and not mixed well enough. No biggie. Color is awesome. Black, black, black. The head is gonna be dark mocha, check out the kettle post-mash, pre-boil.

Fermenting at 65-68 w/Safale S-04. Looking good.

 

[Gduck]

Nice looking color. Looks like your on the right track to tastiness!