First Imperial Stout....help

Iliff Avenue Brewhouse

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https://www.brewersfriend.com/homebrew/recipe/view/307791/berry-chocolate-stout

Here is a first draft. I am using 3# DME because my mash tun is not big enough to accommodate how much grain would be needed.

My main question is regarding the % of roasted grains as well as crystal malt. I'm going for something reasonably smooth so don't want to overdo the RB which is why I am using carafa special as well.

Any advice would be much appreicated. This one is outside of my wheelhouse.
 
This isn’t a style I’ve ever brewed before, but your grain percentages look reasonable to me. I might consider bumping the IBU’s a bit, but that’s just nit picking. Wish I could give you more help. Good luck, keep us posted.
 
I prefer more roasted than most people, so take my comments with a pinch of salt, but it reads like it'll be smooth and a bit sweet with a roast you can notice, but won't be the first thing you notice.
 
Are you adding berries to this? (based on the recipe title) If so and using real fruit, you might have tart berry flavor working against the smooth you're looking for once it ferments out.

Good point

Planning to add puréed raspberries, blueberries, blackberries, and cocoa nibs post fermentation. Part of the reason I’m gonna with a lower bitterness would be to balance out the tartness.
 
The wife has done a bunch of quick sours with various berries. Even after multiple brews we still have to remark on how much flavour and tartness the raspberries and blackberries bring. You could even think about pushing that terminal gravity a bit higher with a hotter mash than normal, especially as the berries will kick off a secondary fermentation.
 
The wife has done a bunch of quick sours with various berries. Even after multiple brews we still have to remark on how much flavour and tartness the raspberries and blackberries bring. You could even think about pushing that terminal gravity a bit higher with a hotter mash than normal, especially as the berries will kick off a secondary fermentation.

Thanks for the words of caution! I am definitely reconsidering.

I have had some local beers here that can make it work but I believe they are using lactose. Since this will be my first time going this direction I want to avoid that since I think FG/attenuation will be a big unknown for me.
 
Thanks for the words of caution! I am definitely reconsidering.

I have had some local beers here that can make it work but I believe they are using lactose. Since this will be my first time going this direction I want to avoid that since I think FG/attenuation will be a big unknown for me.
It's not stouts, but I've had some wonderful fruit sours who've used lactose to take the edge off the berry bite. You could always add some lactose late if it turns out more tart than you hoped.
 
I have edited the recipe and dropped 1# of DME. What would be your preference on base malt? I'm a pilsner malt kind of guy so figured I should go away from that. I'm hoping to get to this in a few days.
 
Did mine today as it happens:

https://www.brewersfriend.com/homebrew/recipe/view/999669/big-shed-stout

I find it tricky persuading them to hit their numbers but I do like a nice stout. I like deep/rich flavours in stouts so put a bit of chocolate malt and a bit of Munich in there as well. Mine is hop heavy as well but that doesn't seem to be correct for the style.

I asked the question here before brewing my first one and it seems like a real specialist field, folk using champagne yeasts and aquarium equipment to oxygenate the wort.

Nice beers if you can get them done though and you seem to have thought your recipe through well; it will be a cracker :)
 
Hey Iliff, I would have chimed in had I seen this post before just now. Your recipe looks good and the percentages of dark grain looks equal to what I do (~8% dark total is my preference). As you, I use Pilsner malt in all my brews, even my stouts... I wouldn't shy away from pilsen if you prefer it and keep it on hand.
The Calcium amount I would have pushed just a little higher in the water profile, but it is near the lower limit and will be fine. The chloride to sulfate ratio is good as well, although I prefer to bump up the ratio less than but near 2:1. The priming add for 2.3 Co2 level, just my opinion, is pushing a little high for a stout... typically they are less carbonated than other styles. I target 1.8 but that is my preference, most will argue to have it around 2.0 - 2.1.

Your recipe looks good and should produce a very nice stout. Super dark 49 SRM... Wow. Considering the berries and chocolate in a very dark stout.... sounds delicious.

just my $.02
 
Hey Iliff, I would have chimed in had I seen this post before just now. Your recipe looks good and the percentages of dark grain looks equal to what I do (~8% dark total is my preference). As you, I use Pilsner malt in all my brews, even my stouts... I wouldn't shy away from pilsen if you prefer it and keep it on hand.
The Calcium amount I would have pushed just a little higher in the water profile, but it is near the lower limit and will be fine. The chloride to sulfate ratio is good as well, although I prefer to bump up the ratio less than but near 2:1. The priming add for 2.3 Co2 level, just my opinion, is pushing a little high for a stout... typically they are less carbonated than other styles. I target 1.8 but that is my preference, most will argue to have it around 2.0 - 2.1.

Your recipe looks good and should produce a very nice stout. Super dark 49 SRM... Wow. Considering the berries and chocolate in a very dark stout.... sounds delicious.

just my $.02

The shown water profile is actually my tap water. I did my best to match black malty water in bru'n water but had to make some adjustments

The final profile is:
Ca - 60
Mg - 6
Na - 29
SO4 - 59
Cl - 81

mash pH ~5.51

I am still consider what to do with carb level
 
added all the adjuncts last night as activity has slowed and it's at 1.024 after 5 days.

simmered for 15 minutes:
3 lbs frozen mixed berries
6 oz light brown sugar
2 tsp ground cinnamon
4 tsp vanilla extract
4 oz cacao nibs

The taste and aroma of this concoction was magical
 
Bottled on Friday. FG was 1.020 for an abv around 8.3%. Carbed to 2 vols of co2 and added 2 additional tbsp of vanilla extract. Sample was intriguing with awesome aroma of berry and chocolate. Taste was ok and hoping it will come together with some time in the bottle.
 
Mine is a good beer. Finishes up around 8.5% but given how inaccurate I've found hydrometer to be that could be a little higher.

It's very sharp and spiritous out of the fermenter but matures into the most wonderful deep, rich, complex beer.

I have to use a lot of grain to get that ABV so there's definitely diminishing returns for me on my setup. I won't brew it often but it's a cracking beer when I get some.
 
Mine is a good beer. Finishes up around 8.5% but given how inaccurate I've found hydrometer to be that could be a little higher.

It's very sharp and spiritous out of the fermenter but matures into the most wonderful deep, rich, complex beer.

I have to use a lot of grain to get that ABV so there's definitely diminishing returns for me on my setup. I won't brew it often but it's a cracking beer when I get some.
Awesome to hear that yours was a success! For mine, I've been considering a pretty lengthy grain bill and trying to determine exactly where in the sand the line between "Complex" and "Muddled" lies. :)

Any chance you can make "public" that link in post #10?

Thanks in advance.
 
Bump...

@Iliff Avenue Brewhouse @Steve SPF

How did these turn out? I'm putting together an Imperial Stout recipe that I plan on brewing after Christmas, so I'm looking for as many tips as possible. Thanks!
To be honest it was really hard to judge the base beer because the berry character was pretty strong and added an unwanted tartness. I would like to try it again without the adjuncts.
 

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