looking for help w/ my RIS....

[gator]

wondering if anyone would help me out (or give some direction) with an imperial stout i want to brew....i tinkered in beer tools a little bit and came up w/ this:

extract, 5 gallons

1.25# roasted barley
1# english chocolate malt
1.25# crystal 120L
0.75# belgian special B

5# alexanders pale liquid extract
5# dry extra light extract

1 oz warrior at 60 min
1 oz fuggle at 30 min
1 oz fuggle at 5 min

yeast WLP099

this put in beertools gave me favorable results but i wanna hear from FOLKS who've got some experience.

gator

 

[scinerd3000]

personally im going with wlp007 dry enlish ale for mine...i wouldnt use 099 since it really isnt super high alcohol. Use that when your looking for 15+%

 

[desertbronze]

Grain bill looks good. What are the estimated IBU's for this beer?

 

[gator]

Grain bill looks good. What are the estimated IBU's for this beer?

sorry, just getting back to this......est. IBU's are 67.7 per beer tools.

good idea on the english ale yeasts, will make change.

i'm thinking of adding a little vanilla and possibly honey to this, but haven't decided......thoughts?

gator

 

[r3dn3ckstyl3z]

i'm currently doing an imp. stout take a look at my recipes. I got the recipe from a buddy of mine. It very smooth with great balance between the malt tones and hops.

 

[r3dn3ckstyl3z]

here is my recipe.

Recipe Type: Extract
Yeast: White Labs Irish Ale
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.099
Final Gravity: 1.028
IBU: 25
Boiling Time (Minutes): 60
Color: 42 SRM
Primary Fermentation (# of Days & Temp): 8-10 days at 65-70
Additional Fermentation: bottle condition for 10-14 days
Secondary Fermentation (# of Days & Temp): 5-7 at same
Tasting Notes: Great Tasting Beer. The brown sugar helps to bring out the chocolate tones.


6.6lbs dark syrup malt
3lbs dark DME
1/4lb black patent
1/2lb crystal
1/4lb chocolate malt
1/2lb roasted barley
1lb Dark Brown Sugar
1oz Challenger hops (60min boil)
1oz Cascade hops (30min boil)
1oz Cascade hops (15min boil)
1/4tsp Irish moss
Irish ale yeast (White Labs) or equivalent

Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min.
Remove grains and bring water to boil.
Dissolve all malt extract and honey, and return water to rolling boil.
Add hops according to schedule above for total 60min boil time.
Add Irish moss at final 15min.
Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF.

Ferment 8-10 days in primary, then rack and ferment 5-7 days in secondary.
Prime with 3/4 cup priming sugar and bottle.
Age 3-4 weeks in bottles.


Great beer with a kick. It is damn near 10%ABV