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Imperial stout recipe

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Eltenchiz

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Joined
Aug 11, 2011
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Location
Hawthorne
Hi all,
I'm making an imperial stout and wanted to get a consensus about the recipe. I am posting this from iPhone and hope these images I uploaded actually show up.
The only thing I have changed from the images is instead of 1/2 pound of chocolate malt I am going to use 3 pounds of chocolate malt. I am going to do a 90 min boil and going to use WLP002 English ale yeast. Thanks for the feedback all!

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3lbs of chocolate malt is way too much. I wouldn't use more than a pound in any dark beer, even an imperial one. I'm assuming you're adding DME because you can't mash enough grain to get your desired OG? Don't think a 90 min boil is necessary.
 
+1, 3lbs is too much chocolate malt. 3lbs is probably a good upper limit for all the dark malts combined. id up some of the roasted barley or black patent instead of jacking the chocolate up that high, 0.5lb combined is awfully low for an imperial stout.

what are you hoping to gain with the 45min add of centennial? you're getting almost no flavor returns, and its not quite fully utilized.
 
Thanks a lot guys! So if I add the DME the last 5 min it will raise the gravity by it will also add a dryness to the flavor, right?
 
Thanks a lot guys! So if I add the DME the last 5 min it will raise the gravity by it will also add a dryness to the flavor, right?

no, DME will not add dryness, regardless of when you add it. using sugar, honey, or another highly fermentable adjunct or mashing lower or using a higher attenuating yeast would tho
 
So if I replace the DME with clear candi it would be dryer. If I do that tho will the beer get any strange flavors?
 
5lbs would be way too much sugar. i wouldnt use more than 1lb in an imperial stout, you dont want it too dry. i wouldnt use clear candi sugar, its not worth the extra money in something like this. any sugar really would work tho. id probably go with turbinado
 
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