Imperial stout and sour beer recipe help

[Rosmucman]

Hi I been brewing a couple of years.I'm from the west of Ireland.This is my first time posting here but I've been using the site for years . I'm looking for help on an imperial stout,this is the recipe.

Batch Size: 5.00 gal Style: Imperial Stout (13F)
Boil Size: 6.52 gal Style Guide: BJCP 2008
Color: 50.7 SRM Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 67.8 IBUs Boil Time: 60 min
Est OG: 1.100 (23.5° P) Mash Profile: Single Infusion, Full Body
Est FG: 1.025 SG (6.4° P) Fermentation: Ale, Two Stage
ABV: 9.9%
Ingredients
Amount Name Type #
1 lbs 1.6 oz Oats, Flaked (1.0 SRM) Grain 1
1 lbs 1.6 oz Oats, Malted (1.0 SRM) Grain 2
8.8 oz Special B Malt (180.0 SRM) Grain 3
8.8 oz Carafa III (525.0 SRM) Grain 4
10.6 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs 1.6 oz Wheat, Torrified (1.7 SRM) Grain 6
12.3 oz Chocolate Malt (450.0 SRM) Grain 7
13 lbs 3.6 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 8
15.9 oz Barley Hulls (0.0 SRM) Grain 9
4.9 oz Brown Sugar, Light (8.0 SRM) Grain 10
1.9 oz Chinook [13.0%] - Boil 60 min Hops 11
0.9 oz Willamette [5.5%] - Boil 30 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
125.00 g Chocolate (Boil 5 min) Misc 14
1.00 Vanilla (Boil 5 min) Misc 15
60.00 g cocoa nibs (Boil 5 min) Misc 16
0.5 oz Willamette [5.5%] - Boil 0 min Hops 17
60.00 g Coffee (Boil 0 min) Misc 18
1 pkgs California Ale (White Labs #WLP001) Yeast 19
2.00 oz Oak Chips (Secondary 7 days) Misc 20
I'm also think of doing a second running where I'd cap the mash with 2kg of Munich and ferment with Saccharomyces "Bruxellensis" Trois and then the Flemish Blend with some blackberries.
Any thoughts?

 

[Rosmucman]

I might also bump up the gravity on the second running with some candi sugar.
I've a two litre starter made for the stout; I m using white labs Californian ale. Hoping to get to this tomorrow.

 

[m00ps]

Instead of adding the coffee to the kettle, I'd highly recommend adding whole beans into the fermentor like you would a dry hop. Much better coffee flavor and it doesnt become astringent down the line like flameout additions do IME.

I was also wondering why you've got roasted barley, chocolate, and carafa III in there? I know imperial stouts can have more complex grain bills, but personally I'd pick 1 or 2 of those to include and adjust accordingly. Oh and if you feel like it, toasting some of your oats in the oven really makes them pop and gives a great oatmeal cookie character. I always keep a few pounds of home toasted oats on hand for this purpose.

 

[Rosmucman]

Instead of adding the coffee to the kettle, I'd highly recommend adding whole beans into the fermentor like you would a dry hop. Much better coffee flavor and it doesnt become astringent down the line like flameout additions do IME.

I was also wondering why you've got roasted barley, chocolate, and carafa III in there? I know imperial stouts can have more complex grain bills, but personally I'd pick 1 or 2 of those to include and adjust accordingly. Oh and if you feel like it, toasting some of your oats in the oven really makes them pop and gives a great oatmeal cookie character. I always keep a few pounds of home toasted oats on hand for this purpose.

Yeah I wasn't sure about the coffee think I'll take you're advice .
The reason I was using those three roasted malts was because this recipe was based on a Founders Breakfast Stout clone that's on the BYO website

 

[Rosmucman]

I Was more interested in my second runnings idea will the Brett and Flemish blend work together ?

 

[Rosmucman]

This is what I brewed in the end
13 lbs 3.6 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 3.3 oz Oats, Malted (1.0 SRM) Grain 2
11.3 oz Carafa III (525.0 SRM) Grain 3
10.2 oz Chocolate Malt (450.0 SRM) Grain 4
12.0 oz Roasted Barley (300.0 SRM) Grain 5
8.8 oz Special B Malt (180.0 SRM) Grain 6
5.3 oz Dark Candy Syrup (80.0 SRM) Grain 7
8.8 oz Carared (20.0 SRM) Grain 8
1.6 oz Chinook [13.0%] - First Wort Hops 9
5.3 oz Brown Sugar, Dark (50.0 SRM) Grain 10
5.3 oz Molasses (80.0 SRM) Grain 11
1.6 oz Willamette [5.9%] - Boil 20 min Hops 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
0.9 oz Amarillo Gold [10.0%] - Boil 10 min Hops 14
125.00 g Chocolate (Boil 1 min) Misc 15
100.00 g Coffee (Boil 0 min) Misc 16
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 17
Drinking a bottle now very tasty lots of dark chocolate and coffee
I ve the second running souring as we speak

 

[Rosmucman]

sorry also aged it on cocoa nibs and coffee beans