What's up with my Imperial Stout?!

[Javaslinger]

Imperial Stout question... Made one about 6 months ago. It was desperately green at first and it's coming into it's own as time passes. However, despite 7% roasted barley, chocolate wheat malt (4%) and de-bittered black malt (4%) it's almost completely lacking that roast character. Other malts: 67% Maris Otter, 4% Aromatic, 4% Red Malt, 4% Pale Wheat Malt, 3% Special B, 2% Caramel Wheat, and 2% Biscuit. 1oz Pacific Gem at 60 min and 1oz Pacific Jade at 10min. Dry English Ale yeast starter.. 1.10 OG and 1.022 FG for a 10.5% ABV. Is it possible that will eventually come out with yet more time? It is thick and luscious and black as night with a terrific dark beige creamy head, however just don't taste any roast.

 

[kh54s10]

I have no idea but for comparison my Russian Imperial stout:
Rahr 2 row = 47.1%
Maris Otter = 42.4%
Special B = 4.7%
Carafoam = 2.4%
Chocolate = 2.4 %
Roasted Barley = 1.2%

4 ounces of oak chips

This one had a very roasty character using less than half of the roasty malts that yours has. It took almost 6 months for the flavors to blend, before that it was pretty harsh.

 

[isomerization]

Mash pH and IBUs are likely factors. Also consider that the choc wheat and especially the debittered black malt will not produce pronounced roast flavors.

 

[isomerization]

I have no idea but for comparison my Russian Imperial stout:
Rahr 2 row = 47.1%
Maris Otter = 42.4%
Special B = 4.7%
Carafoam = 2.4%
Chocolate = 2.4 %
Roasted Barley = 1.2%

4 ounces of oak chips

This one had a very roasty character using less than half of the roasty malts that yours has. It took almost 6 months for the flavors to blend, before that it was pretty harsh.

Hard to comment here without (any) information regarding the oak chips, but I’d guess you are getting a lot of tannins there, thus the roast character. That grain bill seems awfully light for a RIS otherwise (imo).

 

[kh54s10]

Hard to comment here without (any) information regarding th e oak chips, but I’d guess you are getting a lot of tannins there, thus the roast character. That grain bill seems awfully light for a RIS otherwise (imo).

Small alterations from a recipe that I found online. irrc, it won awards. It was not what I would call light. I did miss my OG and added 1 lb of light DME. OG was 1.101. It was very woody to begin with. I described the taste at bottling "like drinking a tree". But with age it mellowed into a very nice beer. It ended up on the high side of 10% abv. The oak might have been my addition. I can't remember if there were any in the original recipe. I did research and found that someone used quite a bit more oak than I ended up using. It probably did add tannins but IMO that was a good thing..

 

[isomerization]

Small alterations from a recipe that I found online. irrc, it won awards. It was not what I would call light. I did miss my OG and added 1 lb of light DME. OG was 1.101. It was very woody to begin with. I described the taste at bottling "like drinking a tree". But with age it mellowed into a very nice beer. It ended up on the high side of 10% abv. The oak might have been my addition. I can't remember if there were any in the original recipe. I did research and found that someone used quite a bit more oak than I ended up using. It probably did add tannins but IMO that was a good thing..

Sorry, meant to say light on roast/dark grains (not abv).