KyleWolf
Well-Known Member
Hey everyone.
So, I have a pretty solid, like my brew group says "brew it again or leave" solid American Stout recipe that involves a very healthy dose of Chocolate Rye Malt. So, for a pet project I am thinking of making up an imperial version of the recipe for the winter (6mo. should help it mellow ). But before I do, I just wanted to see what everyone thought. I don't think there is anything too outrageous in this recipe. Though I do expect atleast one comment of "too much chocolate rye" lol. But I am looking forward to the comments.
Imperial Stout
Estimated OG: 1.101
Estimated FG: 1.023 (so beer smith says, I bet I can get it 1.016)
IBU- ~91
SRM: 63
15.50lbs 2-row (74.7%)
02.25lbs Chocolate Rye Malt (250SRM) (10.8%)
01.13lbs Crisp Roasted Barley (550SRM) (5.4%)
01.00lbs Flake Rye (Toasted 30min @ 350F) (?) (4.8%)
00.88lbs Crystal 80 (80SRM) (4.2%)
2.00oz Columbus 45min (15.8%) 64.5IBU
1.50oz Centennial 10min (10%) 12.1IBU
1.50oz Willamette 10min (7%) 7IBU
1.00oz Centennial 5min (10%) 4.4IBU
1.00oz Willamette 5min (7%) 3IBU
Rogues Pacman yeast. (cake)
Mash around 153. Ferment at 68 in primary until it reaches 1.020 or so. then just hide it in a dark corner or a friends house for 4-6months.
Bottle condition and store for a while
Or I will just keg it and be sloppy drunk for a month straight. both seem like fun options.
So a question, this is basically taken from my original chocolate Rye Stout Recipe found here https://www.homebrewtalk.com/f12/chocolate-rye-stout-214745/ the only difference being in the recipe I actually brewed is that I switched out the two different dark barleys for 0.75lbs of Crisp Roasted Barley (550SRM). The percentages for the grain bill are very close to the same.
One question I do have though, is, since it will be sitting for such a long time, does the 10 and 5min hop additions even matter? Should I remove all of that and hit it with a larger dose of columbus and save everything else for other recipes?
Looking forward to your comments
Kyle
So, I have a pretty solid, like my brew group says "brew it again or leave" solid American Stout recipe that involves a very healthy dose of Chocolate Rye Malt. So, for a pet project I am thinking of making up an imperial version of the recipe for the winter (6mo. should help it mellow ). But before I do, I just wanted to see what everyone thought. I don't think there is anything too outrageous in this recipe. Though I do expect atleast one comment of "too much chocolate rye" lol. But I am looking forward to the comments.
Imperial Stout
Estimated OG: 1.101
Estimated FG: 1.023 (so beer smith says, I bet I can get it 1.016)
IBU- ~91
SRM: 63
15.50lbs 2-row (74.7%)
02.25lbs Chocolate Rye Malt (250SRM) (10.8%)
01.13lbs Crisp Roasted Barley (550SRM) (5.4%)
01.00lbs Flake Rye (Toasted 30min @ 350F) (?) (4.8%)
00.88lbs Crystal 80 (80SRM) (4.2%)
2.00oz Columbus 45min (15.8%) 64.5IBU
1.50oz Centennial 10min (10%) 12.1IBU
1.50oz Willamette 10min (7%) 7IBU
1.00oz Centennial 5min (10%) 4.4IBU
1.00oz Willamette 5min (7%) 3IBU
Rogues Pacman yeast. (cake)
Mash around 153. Ferment at 68 in primary until it reaches 1.020 or so. then just hide it in a dark corner or a friends house for 4-6months.
Bottle condition and store for a while
Or I will just keg it and be sloppy drunk for a month straight. both seem like fun options.
So a question, this is basically taken from my original chocolate Rye Stout Recipe found here https://www.homebrewtalk.com/f12/chocolate-rye-stout-214745/ the only difference being in the recipe I actually brewed is that I switched out the two different dark barleys for 0.75lbs of Crisp Roasted Barley (550SRM). The percentages for the grain bill are very close to the same.
One question I do have though, is, since it will be sitting for such a long time, does the 10 and 5min hop additions even matter? Should I remove all of that and hit it with a larger dose of columbus and save everything else for other recipes?
Looking forward to your comments
Kyle