Hi, I am a fan of the great American barrel-aged Imperial Stouts. I like them full-bodied, almost chewy and with obvious hints of cocoa and coffee (much less licorice). I've been thinking about this recipe and at least 3 or 4 months in a mixed oak/acacia ex-wiskey barrel. How does it sound?
imperial stout barrel aged recipe
- Thread starter Vicjuve79
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Seems pretty awesome. Good ratio of dark malts, balance of flavors, and so on. I've found the crystal dark to be very raisin-like, and dial it back in mine. But I also like a little black malt and there's actually a little overlap there I think on those flavors and that could be why I choose to dial it back.
If you're nervous about raisin-like flavors (not licroice, but maybe beginning to head that way) you could potentially skip the dark crystal and move on, probably no need to substitute it either.
That's a lot of crystal 60, it's sort of a naturally sweeter beer and less could be OK. But if you love C60 then by all means go for it. If you decide to keep the crystal dark you might take off a similar amount or more of the C60.
If you're nervous about raisin-like flavors (not licroice, but maybe beginning to head that way) you could potentially skip the dark crystal and move on, probably no need to substitute it either.
That's a lot of crystal 60, it's sort of a naturally sweeter beer and less could be OK. But if you love C60 then by all means go for it. If you decide to keep the crystal dark you might take off a similar amount or more of the C60.
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