Recommend a stout recipe? Looking for inky black, heavy body, balanced flavors

[Horseflesh]

The other day I had an inspirational beer... Even More Jesus imperial stout. Thick body, so black it stains your tongue, and roasty flavors, completely lacking acridity. It was almost devoid of chocolate notes. As I recall the flavor was very balanced, nothing really stuck out. It was pretty awesome.

If anyone can point me to an AG recipe that's in this ballpark, I would be appreciative. Bonus points if there are any water profile hints. I've just started dabbling in that.

 

[tjosborne]

Interested as well.

 

[mabrungard]

To get smooth roast notes without acridity, the wort pH has to be higher than for the typical pale beer. Your mashing water HAS TO have enough alkalinity in it to keep the mashing wort pH around 5.5 to 5.6. A grist with a lot of roast grains can drive wort pH much lower than that if the water doesn't have enough alkalinity.

The only time that low alkalinity water should be used for a dark beer is when brewing dry stout (its supposed to be a little tart) and with schwartzbier (where the roast is added at the very end of the mash). All other dark beers will be better when brewed with the proper amount of mashing water alkalinity.

 

[Rush]

This thread should get you started since Dark Lord and Even More Jesus were the inspirations. https://www.homebrewtalk.com/showthread.php?t=499052

 

[Horseflesh]

Gentlemen, thanks much, that will get me started.

Martin, my water is very low alkalinity so I'll have to do my homework. I'll have to run the numbers on this tip of yours, leaving Ca and Mg out until after the mash.

(I am really enjoying tinkering with water chemistry. There is a downside, though. Now that I realize how wrong I was doing things as a novice brewer, research and spreadsheets consume all the time savings from increased skill and better gear!)