Hey guys,
I am doing the Imperial Bastard Stout recipe that can be found in the recipe section. I have 2 questions:
1) The recipe calls for the grains to be steeped for 15 minutes. Most recipes I have come across for a stout say 45 minutes. Would I be safe steeping for 30 or 45 minutes instead of the 15 called for? The recipe can be found below.
2) The boil time called for is 60 minutes. Would I be safe boiling this for 90 minutes? I was told by LHB that 90 minutes would pull out the toffey flavors more...which I would definitely not mind. Again...recipe can be found below.
Thanks in advance!!
evans5150
6.6lbs dark syrup malt
3lbs dark DME
1/4lb black patent
1/2lb crystal
1/4lb chocolate malt
1/2lb roasted barley
1lb Dark Brown Sugar
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
1/4tsp Irish moss
Irish ale yeast (White Labs) or equivalent
Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF.
I am doing the Imperial Bastard Stout recipe that can be found in the recipe section. I have 2 questions:
1) The recipe calls for the grains to be steeped for 15 minutes. Most recipes I have come across for a stout say 45 minutes. Would I be safe steeping for 30 or 45 minutes instead of the 15 called for? The recipe can be found below.
2) The boil time called for is 60 minutes. Would I be safe boiling this for 90 minutes? I was told by LHB that 90 minutes would pull out the toffey flavors more...which I would definitely not mind. Again...recipe can be found below.
Thanks in advance!!
evans5150
6.6lbs dark syrup malt
3lbs dark DME
1/4lb black patent
1/2lb crystal
1/4lb chocolate malt
1/2lb roasted barley
1lb Dark Brown Sugar
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
1/4tsp Irish moss
Irish ale yeast (White Labs) or equivalent
Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF.