Russian Imperial Stout Advice/Critique

[harry-wang]

This is my attempt at formulating a Russian Imperial Stout. I really just want advice if I should change anything before I brew it. I plan on adding oak chips soaked in bourbon for 1-2 months. I really want that dark fruit flavor to shine. Any advice on oak chips would be helpful as well, Ive never used them.

All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 60 min
Est Original Gravity: 1.114 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 12.4 %
Bitterness: 88.8 IBUs
Est Color: 67.4 SRM

Ingredients
Amt Name Type # %/IBU
21 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.5 %
2 lbs Roasted Barley (300.0 SRM) Grain 2 7.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 3.6 %
1 lbs Black (Patent) Malt (550.0 SRM) Grain 3 3.6 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6 2.7 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 5 2.7 %
12.0 oz Special B Malt (180.0 SRM) Grain 7 2.7 %

2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 55.6 IBUs
2.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 9 27.6 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 10 5.5 IBUs

2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
Unsure what yeast I want to use. I'll probably make a 2-3L starter

Mash at 150


Thanks everyone for your help

 

[MaxStout]

Wow...that's an awful lot of dark, roasted malts. Take a look at this recipe and compare.

Edit: If you plan to oak for a couple months, use oak cubes, not chips, so you don't get as much tannins. Soak the cubes in your favorite bourbon for a couple weeks, then dump them in, along with the bourbon.

 

[Hoosierbrewer]

Agree I stopped using black patent in my stouts. Debating to add a little back.
I use equal parts barley Munich and chocolate. I use crystal where you are using special b. I use about a third of the amount of crystal 60 as other grains. So if I use .75 of each of the three, then I will use .25 lbs crystal.

Black patent is really my only concern at that level. Is it there for color or strong flavor?

 

[harry-wang]

Ok cool, cubes it is. How much bourbon should I use?

Est Original Gravity: 1.111 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 12.1%
Bitterness: 90.2 IBUs
Est Color: 45.7 SRM

21 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.3 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 2 5.6 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 3.7 %
1 lbs Special B Malt (180.0 SRM) Grain 4 3.7 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6 2.8 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 5 2.8 %
4.0 oz Crystal Malt - 60L (60.0 SRM) Grain 7 0.9 %


What do you think of this?

 

[fantomlord]

grain bill looks fine to me for an imperial...maybe drop the black patent a bit. I've used oak chips in the past. I weighed them, added into a small mason jar, and added enough bourbon to cover...probably a cup or so for 5 gallons.

 

[Shred]

Are you force carbonating or bottle conditioning? At 12% ABV you're really going to be pushing the tolerance of those 3 yeast choices.

For oak, I've switched exclusively to spirals now. You get the depth and complexity of cubes but the surface area of chips. Complete extraction at 6 weeks typically.

If you're looking for a Bourbon barrel quality, I'd go American oak. Probably medium or even dark toast.

 

[harry-wang]

I dropped the black patent from the grain bill. As for the Spirals is there any issue aging them longer then 6 weeks? I am kegging so ill be force carbing. Is there a better yeast to use then the ones listed.

 

[Shred]

I don't think letting it go longer will achieve much from the oak. Will it hurt? I don't think so. You may get slightly more tannin extraction. If that's a concern, just toss it in after you've let it ride in secondary for a few weeks and start the timer then.

I like Nottingham, personally. Make sure you pitch plenty (2-3 packs) and have a blow-off tube, though.

 

[harry-wang]

Perfect! thanks everyone for the advice. rehydrate the yeast?

 

[Shred]

I don't. I sprinkle it on top of the foam. It rehydrates there and has the time it needs to avoid sugar shock.

 

[harry-wang]

A new situation just a rose. This is the biggest beer I've ever done. I'm doing a 5 gallon batch, My grain bill is so large it ask for 10 gallons of mash water for 1.5 ratio. At 10 gallons I don't have any water for my sparge. Is that when I substitute my base malt for DME?

 

[Shred]

You could do that or reduce the mash water to just over 1 quart/lb.


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[Shred]

Are you using bottled water? I might be concerned you'll miss your target volume.


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[harry-wang]

Distilled & Filtered Tap

Normally 9.5 gallons split between Mash and Sparge gets me right on target.

 

[Shred]

I tend to make more sparge water than necessary just in case. Either way, you're good to reduce your mash down to as low as 1 quart per pound safely.

 

[Hoosierbrewer]

Would Maris fit the bill better? Or splitting the 2 row with some Munich or Vienna?