Imperial Smoked Stout Recipe

[usbeertraders]

So just looking for some thoughts on this. This is what I am thinking, there are something's I am on the fence about.

Aiming for about
SG 1.120
SRM - Black
IBU - 75ish
Mash - 156 at 75min
60min boil

46% Maris Otter
12% Smoked Malt (not sure which one)
12% Rye
8% Extra Special Roast Malt
8% Chocolate
6% Munich
5% Biscuit
3% Carafa 3

1.5oz Chinook at 60min
1oz German Magnum 60min
1.5oz cascade 15min

Don't knock me to hard just looking for thoughts

 

[usbeertraders]

Not many people respond to these things

 

[m00ps]

I've done a few beers with smoked malt. The smoke character can very a lot with age and maltster. Try smelling and chewing on a few to decide how much youd like to add. I would do between 3-5lbs for a 5 gal batch if you are doing a Imperial Stout. I did 3lb in a pale ale and it seemed like a good amount but no overwhelming. Youll need more for an imperial stout since its got a ton of other flavors. Just be sure you are using smoked malt and not Peated Malt...

I think you might want to cut some of the other specialty malts. You've got about 30% specialty malts there. Combine that with the high mash temp, and you are looking at a lot of unfermentables and a very high FG. I try not to exceed 20% specialty grains by weight, even for Imperial Stouts. I'dm probably look at taking out the biscuit or munich first since you'll need the darker stuff for color anyway

 

[JKaranka]

Drop a few malts, consider Brown or Patent malt. Just had a good peaty RIS by Brewdog so that's got me on the mood for some peat malt rather than smoked malt.

 

[usbeertraders]

Sounds like I should have just trusted myself. I was debating on the biscuit. I am not a fan of Patent so I stay away from it.
I am going for big on the unfermentables. Why, I have had huge success with a Barleywine and Wee Heavy going into the 20%+ range and with that background I know I need a lot of unfermentables to balance what I am going to do later.

I did not mention this because I wanted info on the base recipe. I am going to do a triple fermentation with the second fermentation using WLP090 and some light DME and the third using WLP099 using honey and molasses.

First ferment should be about 12%
2nd 18-20%
3rd 24%

The unfermentables should help balance the high ABV.