Help with high ABV Belgian Imperial Stout

[beerman123]

Ok so this is the first time I have made a Belgian Imperial Stout (and any stout for that matter) and I followed a recipe that I found online. Grain bill is as follows...

12lb Pale Malt
3lb Crystal 120
2lb Belgian Caramunich
1lb Belgian De-Bittered Black
1lb Aromatic Malt
1lb Belgian Chocolate
1lb Black Patent
1lb Flaked Wheat
1lb Flaked Barley
1lb Dark Belgian Candied Sugar


I also used a starter for the first time when pitching my yeast with WLP545. Fermentation went crazy for over a week and it has now slowed but is still bubbling away. Fermentation started at 68F and has gradually increased to 75F. 3 days from now it will have been in the primary for 2 weeks. For most of my other ales, I typically rack to secondary after 10 to 14 days in primary but I do not know what to do with this one. For those who Have experience with high ABV Stouts, should I leave it in the primary beyond 14 days, rack to secondary to age longer or bottle?


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[73standard]

I wouldn't rack it until activity is stopped. Take hydrometer readings until the reading has been the same for a few days. What was the OG and what is it now?

 

[beerman123]

OG was 1.074. I have not taken a second hydrometer reading yet. I have been out of town all this week and will take one when I get back home tomorrow.


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[beerman123]

OG after 12 days in primary is now 1.014


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[73standard]

That's a pretty decent place to be for final gravity. If you like how it tastes, I would rack it. If you think it's too sweet, I would let it sit for a few more days and take a gravity reading and see if it's still dropping.

 

[masonacoats]

Many people on this forum (from what I've read) leave their beer in primary for up to a month. Personally, I've left a beer with 1.078 OG in primary for 3 weeks and it came out very clean.

 

[beerman123]

I will be leaving mine in the primary for almost 3 weeks. I'm still deciding on how long I want to age it. Everything I read online about big beers like this one is that you need to be patient to let all the flavors work together.


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[snowveil]

Typically beers with dark malts and/or high gravity take longer to meld together. A healthy fermentation will certainly shorten the time it takes to mature.

Side note....that seems like a LOT of specialty malts. Where'd you find the recipe?

 

[beerman123]

Found it on Brewers Friend. I just googled Belgian imperial stout and it was one of the links that popped up. Wounded good and I had to give it a try. I missed my OG by a whopping .04 something. Recipe said it was supposed to be around 1.108 and mine ended up at 1.074. Regardless, it tasted fine the other day when I took a second gravity reading. This is only my 4th AG batch and I have never been able to hit my target gravity yet....BUT I'm never this far off. I can't figure out what I'm doing wrong but all my beers have been delicious. I know, I'm a noob....


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