Source
r/Homebrewing•
datode

Imperial stout recipe check

This would be my first big brew, and one of my first beers from a recipe written by yours truly (recipe #1 of mine is currently fermenting) and I just want to check everything through.

OG: 1.102

FG: 1.024

Ibu: 80

Mash @ 154

12lbs Maris otter

3lbs dark Munich

.5lbs roasted barley

.75lbs chocolate malt

.75lbs pale chocolate malt

.5lbs c60

.5lbs special b (I know, I know, but I like the dark fruit character)

1lbs cane sugar

80 ibu magnum @ 60 minutes

Yeast cake of wlp007 from a best bitter, since I lack the ability to make large starters.

Edit: updated recipe to include some suggestions, though I'm still not convinced on the oats.

Posted Apr 6, 2016, 8:31 PM UTC · edited

1717
ExtremeZarf•

This is strikingly similar to my imperial stout recipe that I loved. The only changes I would make are to swap 3-4lb of the Maris Otter for Munich malt for a bit more depth of malt flavor and to incorporate some flaked oats (anywhere from 0.5-3lb) for body.

5
datodeOP•

The Munich malt is a good idea. I actually put the sugar in the recipe to thin out the body a tad, since I'll most likely bottle this in bombers, and I don't want to feel like I've eaten a 3 course meal after finishing the bottle. I had the Stone 20th anniversary bitter chocolate oatmeal stout about a month ago, and while it was absolutely delicious, and the mouthfeel was great for the first glass, I kinda had to struggle through the last 1/4 of the bottle.

2
jmrdelorean•

I find C-120 has better dried fruit character than Special B. Special B is very rasiany to me while C-120 has some nice dried plum flavors. With the amount of grain you are using I doubt oats would be needed for head retention.

3
Shibshibsharoo•

Imperial Stout is a wide category in terms of flavours and what you can do. What is your vision for this beer?

2
datodeOP•

I want something that I can have ready for late winter, so ideally this won't age for more than 7-8 months. I'm looking for the classic dark chocolate and dried fruit character, with no real hop character other than bitterness. The sugar is there to thin the body without lowering the abv. Also, I'd like this to be a good base recipe for adjuncts like coffee, chocolate, or fruit.

2
Shibshibsharoo•

I'd push up your roasted malts to about a pound each (tweak to your taste preferences). Maybe 0.75lb roasted barely and chocolate.

Again, depends on where your tastes are at. I did a similar beer last spring and had it this winter. I'd say dark chocolate and dark fruits were in nice abundance but it's thick. Finished 1.03x but I like my stouts thick and heavy mostly.

Edit:Also expect your efficiency to be about 65%

3
datodeOP•

I wrote this assuming 70% efficiency, with my efficiency for normal 12lbs brews hitting 78-80%. Is it normal to lose 15%?

I'll consider bumping up the chocolate and pale chocolate, but I'm not a huge fan of too much roasted barley. Thanks!

2
Shibshibsharoo•

I've done 3 big beers and all of them have come in around 65%, you can Google around to verify the effect but just seems to be the way it goes. I usually get about 80% on 'normal' beers.

Good luck!

1
a_servant_til_i_fall•

Curious to know why you expect a lower efficiency, is it just because of the size of the beer, or is it more about the amount of specialty grains??

The reason i ask is because i recently brewed a non imperial stout, with a tickle over 20% specialty grains (including flaked oats) and got much lower efficiency (65% ish) than (say) an IPA brew that I'd do.

2
Shibshibsharoo•

It's the size. From what I gathered most people start defining beers as 'big' at 1.060 OG. I don't notice a big drop in efficiency till about 1.080 but that's with some pretty limited experience.

Edit: Even with lots of specialty malts or adjuncts most brewing software is going to give you a pretty good estimate of OG. I wouldn't say 20% specialty malts is crazy high.

2
icepick_•

Echoing another comment...oats. You need dem.

I'd skip the sugar too, and add grain to compensate.

2
datodeOP•

Pretty much maxed out my mash capacity at 18lbs, I have barely 1 gallon left in my kettle ( I biab) at 1.25qt/lbs. Other than ramifications on the body, why would you suggest ditching the sugar?

1
icepick_•

Body was my only concern.

I just did a IS a couple of weeks ago and ran up against tun capacity too. I adjusted my recipe to allow for adding extract. Consider that instead.

2
datodeOP•

I'm going to have extract on hand in case I lose too much efficiency (shooting for 70%, normally hit 78-80% on my 12-14lbs brews). I'll consider dropping the sugar, but really I like having the abv without having an insane amount of body. I may also consider swapping the cane sugar out for something more characterful, like brown sugar or molasses.

1
floppyfloopy•

I would drop the pale chocolate and probably boost the roasted barley. Pale chocolate is actually a pretty rough-tasting addition in my opinion. The roast character comes off harsher than the more highly roasted malts, though it probably will work better in your imperial version. I recently dropped it out of my stout in favor of C120.

I do not think you need flaked oats nor flaked wheat. Caramel malts can get you body and head retention should be just fine.

1