- Joined
- Jun 27, 2019
- Messages
- 2,411
- Reaction score
- 7,161
- Points
- 113
Bumper Stout | Imperial Stout BIAB Beer Recipe | Brewer's Friend (brewersfriend.com)
I've made many stouts and porters before, but never an Imperial, which I consider a whole different beast. I'm thinking "complex", but I'm worried about "muddled".
My reasons:
The Pale is the base of course and the DME is strictly for gravity points (and to compensate for the limitations of my kettle).
The Munich is to provide a little rich maltiness, but I've also gotten nuts, chocolate and toast from this malt before.
The Twilight Wheat is for foam retention primarily, but this malt has a definite almond presence.
Flaked Barley - because it's a Stout and it belongs, and you can never have enough foamy goodness.
C120 - hoping to balance the dark malts with a bit of stone fruit, caramel
Pale Chocolate - the only "chocolate" malt that I've ever detected chocolate from.
Roasted Barley - a touch or roast is required.
Magnum is an easy choice for bittering.
The Northern Brewer/Willamette hops feel appropriate and I have them in stock, but I'm not sure I have the timing and amounts correct.
BRY-97 is a great yeast, attenuates well (too well?) and can handle the ABV. But I'm open to suggestions here. WY1084/WLP004? Notty?
I also will add either vanilla beans to the fermenter or vanilla extract at bottling time.
Love to hear thoughts on any or all of this. Will be brewing this right after the holidays.
I've made many stouts and porters before, but never an Imperial, which I consider a whole different beast. I'm thinking "complex", but I'm worried about "muddled".
My reasons:
The Pale is the base of course and the DME is strictly for gravity points (and to compensate for the limitations of my kettle).
The Munich is to provide a little rich maltiness, but I've also gotten nuts, chocolate and toast from this malt before.
The Twilight Wheat is for foam retention primarily, but this malt has a definite almond presence.
Flaked Barley - because it's a Stout and it belongs, and you can never have enough foamy goodness.
C120 - hoping to balance the dark malts with a bit of stone fruit, caramel
Pale Chocolate - the only "chocolate" malt that I've ever detected chocolate from.
Roasted Barley - a touch or roast is required.
Magnum is an easy choice for bittering.
The Northern Brewer/Willamette hops feel appropriate and I have them in stock, but I'm not sure I have the timing and amounts correct.
BRY-97 is a great yeast, attenuates well (too well?) and can handle the ABV. But I'm open to suggestions here. WY1084/WLP004? Notty?
I also will add either vanilla beans to the fermenter or vanilla extract at bottling time.
Love to hear thoughts on any or all of this. Will be brewing this right after the holidays.