Big Imperial Stout question

[Bartman]

I want to brew a 5 gal RIS. I just don't feel like mashing 20lbs of grain. Could I cut back a little and use maybe 3 lbs of dry extract in the boil?

 

[Nateo]

Sure!

 

[Bartman]

How does this sound?

13.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 59.09 %
1.50 lb Roasted Barley (300.0 SRM) Grain 6.82 %
1.25 lb Black (Patent) Malt (500.0 SRM) Grain 5.68 %
1.25 lb Chocolate Malt (350.0 SRM) Grain 5.68 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.55 %
0.50 lb Caramunich I (Weyermann) (51.0 SRM) Grain 2.27 %
0.50 lb Rye Malt (4.7 SRM) Grain 2.27 %


Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 23.75 qt of water at 170.5 F 158.0 F 10 min Mash Out Add 9.50 qt of water at 196.6 F 168.0 F

Sparge with 1.22 gal of 168.0 F water.

60 min 3.00 lb DME Golden Light (Briess) (4.0 SRM) Dry Extract
60 min 2.00 oz Nugget [13.00 %] (60 min) Hops
30 min 2.00 oz Williamette [5.50 %] (30 min) Hops
10 min 2.00 oz Williamette [5.50 %] (10 min) Hops

OG est 1.108

 

[Nateo]

Have you seen this?
http://beerdujour.com/Howtobrewabigbeer.htm

Ditch the cara malts. You'll get plenty of malt character from that much grain, and the cara malts will hurt your attenuation. The most important part of brewing big beers is targeting your FG.

 

[heywatchthis]

Personally, I like the malt bill, but you need to mash that much roasted/caramel malt A LOT lower...say 150 ish. You'll still have more than enough body with the combination/amount of malt you have, and it will be lots more fermentable.

 

[Nateo]

Good call on the mash temp, didn't notice that. 1.108 mashed @ 158 would give an insanely high FG, like 1.050.

 

[Bartman]

Thanks for the advice. I thought that mash temp would be too high. I am trying to get something similar to a Ten Fidy. I love that stout!
Any yeast suggestions???

 

[Nateo]

German Ale would be a good one, or Wyeast's Kolsch (which isn't really like other Kolsch strains). Whatever you do, pitch a large starter (4L+) and start the ferment around 55*, and let it warm up after the first few days. That'll help keep the fusels down.

Avery Brewing uses 3787 in their Demon series, including a 15% ABV Imperial stout. If you ferment it cold, it won't get overly fruity. 3787 is my workhorse yeast, and it'll make a wide range of beers if handled properly.

 

[pernox]

I'll second the mash temp. I just finally choked down the last of a RIS that I mashed at 157 with a similar grain bill that finished at 1.040. Not good. I was cutting it with a can of cheap swill with each pint for the last gallon or two because the sweetness was driving me nuts. Mash low, please.

 

[theover]

even with 20lbs you might still need the sugar I found the bigger the SG
the lover my efficiency I was aiming for 70% and only managed 66%

here is a link to the recipe
http://www.facebook.com/pages/Kalahari-Brewing/192013367480534