Base for an Imperial Stout?

[harry-wang]

Batch Size: 11.00 gal
Estimated OG: 1.098 SG
Estimated Color: 36.4 SRM
Estimated IBU: 64.4 IBUs
Estimated ABV: 10%
Boil Time: 60 Minutes
Ingredients:
14 lbs Pale Malt (2 Row) 34.8 %
13 lbs Pale Malt, Maris Otter 32.3 %
6 lbs Dark DME 14.9 %
2 lbs 4.0 oz Oats, Flaked 5.6 %
1 lbs 8.0 oz Victory Malt 3.7 %
1 lbs 4.0 oz Caramel/Crystal Malt - 80L 3.1 %
12.0 oz Black Barley 1.9 %
12.0 oz Chocolate Malt 1.9 %
12.0 oz Chocolate, Pale 1.9 %


how does this sound as a base Imperial Stout? Ill be adding a bunch of flavors,
chocolate, coffee, etc...

 

[WestMichBrewer]

Sounds busy, but then I've never made an IS.

 

[GnenieGone]

That looks more like 8%. I use about 22lbs for a 6gal batch. Your efficiencies are much lower with these big beers. Personally I'd double the darks. I add about 25% dark to mash at first then rest about 20min into mash then start vorlauf about 10min later. Darks and long mashes give harsh tannins. Just my 2 cents.


EDIT:
Don't forget rice hulls since you're making oatmeal. I do oatmeal seperate, on the stove with a pasta strainer/pot, from the grains then add the liquid. One suck mash and you'll never forget. Otherwise I think you'll have a decent stout.

What's the yeast? What kind of water chemistry? How are you temp controlling?

 

[Dcpcooks]

Here is my base recipe. It’s been a winner for a few years now. You can add vanilla, coconut, coffee etc etc. this is a 10 gallon batch at 72% efficiency. I get 73-75% attenuation with Nottingham

 

[kevin58]

Denny Conn says use as many malts as you want but be sure you can justify using each one. Can you give a reason for using all of those in you Imperial Stout?

Courage Brewery in London only used English Pale Malt, Brown Malt and Black Malt in their 1914 Imperial Stout.

 

[harry-wang]

That looks more like 8%. I use about 22lbs for a 6gal batch. Your efficiencies are much lower with these big beers. Personally I'd double the darks. I add about 25% dark to mash at first then rest about 20min into mash then start vorlauf about 10min later. Darks and long mashes give harsh tannins. Just my 2 cents.


EDIT:
Don't forget rice hulls since you're making oatmeal. I do oatmeal seperate, on the stove with a pasta strainer/pot, from the grains then add the liquid. One suck mash and you'll never forget. Otherwise I think you'll have a decent stout.

What's the yeast? What kind of water chemistry? How are you temp controlling?

I have my efficiency at 65% I believe ill hit my O.G.
I might also do that with the darker malts; add them later in the mash.
I run a H.E.R.M.S. and my water chemistry ill do once i finalize the grain bill, but basic stout calcuations

Denny Conn says use as many malts as you want but be sure you can justify using each one. Can you give a reason for using all of those in you Imperial Stout?

I can justify all these malts... I was more wondering if I should Up/Lower some of the darker malts.

Thanks for all the quick responses

 

[GnenieGone]

I have my efficiency at 65% I believe ill hit my O.G.
I might also do that with the darker malts; add them later in the mash.
I run a H.E.R.M.S...

I'll be curious. For bigger beers I set Beersmith to 53%. Otherwise it's 65%.

 

[harry-wang]

I have mine set for 71% normally, and depending how big of a beer I am doing I throttle down. Since I'm using 6lbs of dark DME I feel like I'll be pretty good.