First Imperial Stout....help

Discussion in 'Recipes for Feedback' started by Iliff Avenue Brewhouse, Sep 3, 2020.

  1. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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.
     
    Megary likes this.
  2. Megary

    Megary Well-Known Member

    Joined:
    Jun 27, 2019
    Messages:
    688
    Likes Received:
    1,743
    Trophy Points:
    93
    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.
     
  3. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,301
    Likes Received:
    1,422
    Trophy Points:
    113
    Location:
    Melbourne Australia
    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.
     
  4. NatePly

    NatePly New Member

    Joined:
    Jan 30, 2019
    Messages:
    8
    Likes Received:
    9
    Trophy Points:
    3
    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.
     
  5. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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.
     
  6. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,301
    Likes Received:
    1,422
    Trophy Points:
    113
    Location:
    Melbourne Australia
    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.
     
  7. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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.
     
  8. Mark Farrall

    Mark Farrall Well-Known Member

    Joined:
    Oct 19, 2017
    Messages:
    1,301
    Likes Received:
    1,422
    Trophy Points:
    113
    Location:
    Melbourne Australia
    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.
     
  9. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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.
     
  10. Steve SPF

    Steve SPF Well-Known Member

    Joined:
    Jun 28, 2019
    Messages:
    417
    Likes Received:
    507
    Trophy Points:
    93
    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 :)
     
  11. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    Brewed last night. Went pretty well. Wish I would have got to this a couple of weeks ago but still looking forward to the results.
     
    BrewPatgonia, Steve SPF and Megary like this.
  12. BrewPatgonia

    BrewPatgonia Well-Known Member

    Joined:
    Apr 29, 2020
    Messages:
    130
    Likes Received:
    388
    Trophy Points:
    63
    Gender:
    Male
    Occupation:
    Controls engineer-installations of Gas Turbines
    Location:
    Chile, southern region (de los lagos)
    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
     
  13. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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
     
    BrewPatgonia likes this.
  14. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

    Joined:
    Oct 31, 2018
    Messages:
    525
    Likes Received:
    368
    Trophy Points:
    63
    Gender:
    Male
    Location:
    Lakewood, CO
    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
     

Share This Page

arrow_white