my first all grain stout

[Dixon]

Anyone see a problem with this grain bill?

9lbs 2row
1.5lbs flaked oats
1lb crystal 40L
.5lb chocolate
.5lb roasted

 

[SD-SLIM]

I assume you are using Black Malt 2 row?

 

[Dixon]

Just regular 2 row

 

[coypoo]

I dont think its too bad at all. Give it a shot!

 

[bannonb]

This comes fairly close to the Guinness Draught clone which uses
Maris Otter 70%
Flaked Barley 20%
Roasted Barley 10%
-add soured beer (5% of volume) in secondary
Shoot for 45IBUs with East Kent Goldings

 

[Dixon]

Anyone see a problem with this grain bill?

9lbs 2row
1.5lbs flaked oats
1lb crystal 40L
.5lb chocolate
.5lb roasted

So I brewed this and it came out great. I think I may have mashed higher than intended and got some unfermentable sugars and it finished at like 1.018 and was a little on the sweet side.

Anyway I really liked the flavor and will brew this again with better attention to my temp.

Couple ?s.

What makes an imperial stout "imperial"?

How would I modify my original recipe to make an imperial stout?

And could it be ready by Xmas?

Thanks!

 

[dcp27]

Couple ?s.

What makes an imperial stout "imperial"?

basically a more intense version, usually by way of flavors, aroma, and/or gravity

How would I modify my original recipe to make an imperial stout?

there's many different variations of imperial stouts so it depends what you're after, (roasty, sweet, balanced, etc). bumping up the 2-row is a given, but id also bump up the dark malts and probably the crystal as well. depending on how big you want it, something like:
15lb 2-row
1.5lb oats
1.5lb crystal (just C40, or a mix)
2lb dark malt (however you want to split it)

you could also add sugar or mash lower to help with attenuation

And could it be ready by Xmas?

depends how you define ready. done fermenting? definitely. drinkable? yes. at its best? maybe

 

[IXVolt]

I find lowering temp and mashing for 90min instead of 60, helps with attenuation.