Anyone have a favorite (extract-based) imperial stout recipe?

[Joe Kool]

... that doesn't need 6+ months to age out? Altho, if it DOES need to age 6+ months, I can do that too, I suppose.

I'm thinking of attempting the following next friday (when my ferment bucket should be freed up, and it will have a nice juicy US-05 yeast-cake from a simple, 5% Amber Ale):

[3 gallons into the fermenter]

[45%] 3 lbs Briess Golden Light DME
[45%] 3 lbs Briess Sparkling Amber DME
[6%] 6 oz Bairds Roasted Barley 550L
[3%] 3 oz Briess Caramel 120L
[2%] 2 oz Briess Chocolate 350L

.6 oz Magnum @ 45 minutes (33 IBU)
.7 oz Willamette @ 30 minutes (12 IBU)
1 oz Kent Goldings @ 20 minutes (15 IBU)

Software predictions -- OG: 1.090, FG:1.018, ABV: 10.3%, IBU: 60, BU/GU: 0.66, Color: 37 SRM

Other dark roasts I have available for substitutions are:
Fawcett Dark Crystal
Briess Black Malt
Briess Midnight Wheat

Other hops I have on hand are: 2 oz Perle, 2 oz Cascade
Other yeasts I have are: S-04, and Nottingham

(And if you've been following any of my misadventure posts, I now have a good way to mill my specialty grains, no more hammers, cuz that was awful!)

Noob question: do the grains being used have to be crushed before adding to the boiling water?

 

[VikeMan]

Noob question: do the grains being used have to be crushed before adding to the boiling water?

Yes, grains need to be crushed. But they are not added to boiling water. In an extract plus steeped grains recipe, they should be steeped at about 160F-ish.

 

[Joe Kool]

Yes, grains need to be crushed. But they are not added to boiling water. In an extract plus steeped grains recipe, they should be steeped at about 160F-ish.

So in other words the grains need to be taken out before it comes to boil?

 

[tracer bullet]

So in other words the grains need to be taken out before it comes to boil?

Correct.

Crushed so you can get to the starches inside. Steeped in hot water (i.e. 160 as mentioned) to convert those starches to sugars. Do not boil the grain! You'll get unwanted flavors form them.

 

[IslandLizard]

So in other words the grains need to be taken out before it comes to boil?

They need to be crushed, then steeped for 20-some minutes in hot water between 160 and 175F.

How to Brew an abbreviated, online version of the 1st Ed.
There's a 4th Ed. available, highly recommended.

 

[Joe Kool]

They need to be crushed, then steeped for 20-some minutes in hot water between 160 and 175F.

How to Brew an abbreviated, online version of the 1st Ed.
There's a 4th Ed. available, highly recommended.

I don't think that link works anymore but I think I found it on Amazon.

 

[VikeMan]

Crushed so you can get to the starches inside. Steeped in hot water (i.e. 160 as mentioned) to convert those starches to sugars. Do not boil the grain! You'll get unwanted flavors form them.

But...steeping grains don't have much unconverted starches, or (in the absence of a base malt) the enzymes to convert them. So it's really (mostly) color, flavor, proteins, and already converted/transformed carbs that are extracted.

 

[IslandLizard]

I don't think that link works anymore

Hah, it worked when I linked it. the site has been temperamental recently.

Here's an article from BYO about steeping malts/grain:
https://byo.com/article/6-steps-for-steeping-grains/

I think I found it on Amazon

Make sure to get the 4th Ed.
The 3rd is still floating around too, but is a bit dated and doesn't have the newer updated (extract) procedures in it, and whatnot.

 

[BrewnWKopperKat]

we're in the Extract Brewing forum, but let's confirm that 'grains' are crystal, caramel, and/or roasted malts and not base malts.

Noob question: do the grains being used have to be crushed before adding to the boiling water?

Are you thinking of using grains other than crystal, caramel, or roasted malts?

 

[Joe Kool]

we're in the Extract Brewing forum, but let's confirm that 'grains' are crystal, caramel, and/or roasted malts and not base malts.


Are you thinking of using grains other than crystal, caramel, or roasted malts?

I'm trying to make a gluten free stout.

 

[BrewnWKopperKat]

I'm trying to make a gluten free stout.

Thanks!

I'll "stand aside" as I know nothing (in early 2023) about brewing gluten free beer.

 

[VikeMan]

I'm trying to make a gluten free stout.

You might want to ask your questions on the Gluten Free Brewing subforum. The recipe being discussed in this thread is definitely not gluten free. And the Gluten Free crowd will be much more knowledgeable about their ingredients and processes.

 

[tracer bullet]

But...steeping grains don't have much unconverted starches, or (in the absence of a base malt) the enzymes to convert them. So it's really (mostly) color, flavor, proteins, and already converted/transformed carbs that are extracted.

True, of course. Didn't notice the specific subforum. Was speaking too generically.

 

[Hoochin'Fool]

Just remembered I still have a case of this beer. Still no hint of carbonation, time to dump cuz I need the bottles...

 

[Jayjay1976]

I have a 7% stout recipe called Rhinestone Carboy, in both AG and extract versions. It started out as a riff on Mustache Envy and evolved over many batches to where it is today. I'm biased, but IMHO it's the best beer I've ever brewed. Use the search function.

 

[Hoochin'Fool]

https://www.brewersfriend.com/homebrew/recipe/view/1301406/rhinestone-carboy-3-mini-mash
@Jayjay1976, I gotta say your idea of having Ritebrew measure out all the specialty grain is genius! Once I stop changing my recipes so much, I'm definitely going to do the same!

 

[Jayjay1976]

https://www.brewersfriend.com/homebrew/recipe/view/1301406/rhinestone-carboy-3-mini-mash
@Jayjay1976, I gotta say your idea of having Ritebrew measure out all the specialty grain is genius! Once I stop changing my recipes so much, I'm definitely going to do the same!

Hey thanks, I just assumed they sell by the oz for exactly that purpose. My contribution was ordering only the specialty grains to save on shipping, and use base malt I already have on hand. Also makes it easy to order several "short kits" at a time, leaving out all the bulk.

 

[VikeMan]

@Jayjay1976, I gotta say your idea of having Ritebrew measure out all the specialty grain is genius! Once I stop changing my recipes so much, I'm definitely going to do the same!

It's convenient to have someone else measure your grains, and Ritebrew may be perfect at doing that. (I don't know...I've never used Ritebrew.) But my experience with some other online brewing stores who sell by the ounce (and by the pound) is that they are sometimes pretty sloppy. For that reason, I'd never order a premixed bag of grains.

 

[Jayjay1976]

It's convenient to have someone else measure your grains, and Ritebrew may be perfect at doing that. (I don't know...I've never used Ritebrew.) But my experience with some other online brewing stores who sell by the ounce (and by the pound) is that they are sometimes pretty sloppy. For that reason, I'd never order a premixed bag of grains.

I've had consistently good results with the 8 or so short kits of this recipe I've ordered from Ritebrew. YMMV.

 

[Rish]

time to dump

You could add more priming sugar to each bottle and recap. I always hate to waste beer!

 

[Mad Yakkas]

You might want to ask your questions on the Gluten Free Brewing subforum. The recipe being discussed in this thread is definitely not gluten free. And the Gluten Free crowd will be much more knowledgeable about their ingredients and processes.

Could you point me at the Gluten Free sub forum please....I have searched a few times with no luck using various search words.
Thanks

 

[DBhomebrew]

Could you point me at the Gluten Free sub forum please....I have searched a few times with no luck using various search words.
Thanks

https://www.homebrewtalk.com/forums/gluten-free-brewing.164/