Looking for input on Imperial stout ingredients

[user 246304]

Didn't want to hijack and opened another thread.

 

[user 246304]

The best Imperial Stout I've made in recent years is the Russian Imperial Stout published in Ron Pattinson's Homebrewers Guide to Vintage Beer.
15 pounds pale malt... I use either Maris Otter or Golden Promise. 6 pounds Brown malt... 2.75 pounds Amber malt... and .75 pound Black malt.
Hops are Golding, Golding, Golding at 90, 60 and 30 minutes... a whopping 7 ounces for each addition.
I've used Wyeast 1099, Wyeast 1098 and Imperial Pub A-09. I liked 1099 best.
Its a 60 minute mash at 160° with a 90 minute boil.
OG= 1.100 - FG= 1.032 - ABV= 9+%

It ages tremendously well with a rich, complex character.

Just discussing the mash regimen in another thread when I came across this again, Kevin. It does seem the 160F is what he meant, per that other discussion, but I'm still left wondering why so high? That means beta is denatured almost immediately. I was guessing he might have meant these first 4 for the strike temp and not mash-in, but then that wouldn't be consistent for his blog explanation on his mashing indications in the book....so, yes, I read the recipes as in the 160's as well until you get to the Guinness extra and so forth.

Secondly, I'd originally thought to sub in a Scottish ale or even a saison, something at home in higher gravities. Truth be told, I'm also in love with 1469 and thought to give it a whirl. But both 1098 and 1099 are indicated, and I read @Northern_Brewer even recommended blending both. Going to give that blend a shot. Thoughts?

 

[kevin58]

Hi Kevin, just a note that I've got the book and am enjoying it tremendously. That said, confirmation - you've got 21.5 ounces EKG in your boil?

I had to adjust my hop schedule to get it to match the published IBU number. I used a total of 16oz ...7.5 ounces at 90 minutes... 4.5 ounces at 60 minutes... and 4 ounces at 30 minutes.

Just discussing the mash regimen in another thread when I came across this again, Kevin. It does seem the 160F is what he meant, per that other discussion, but I'm still left wondering why so high?

Looking back at my session notes it seems I must have thought the same thing. My mash is recorded as being 158°F.