Harvey's Imperial Extra Double Stout

[Clobber]

Going to have a crack at this I think! (info provided by the indomitable Mr. Seymour) (a while back...)

Harvey's Imperial Extra Double Stout/Imperial Russian Stout
Harvey's/Harvey & Son/The Bridge Wharf Brewery - Lewes, East Sussex, UK
ABV: 9%
Grainbill: Pale, Amber Malt, Brown Malt, Black Malt
Hops: Fuggles, Goldings
IBU: 70
Colour: opaque black
Yeast: Harvey's proprietary dual-strain, repitched for over 50 years, possibly the same as Brewlab Sussex 1

Anyone fancy a stab at filling in the missing info?

[Clobber]

i.e. what do you think the grainbill percentages would be and the hop additions?

[Clobber]

Any thoughts please? - I've added a bit of syrup to reduce grain volume BIAB and to thin it a bit.

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 7 lbs. 3.4 oz 3270 grams 76%
Amber Malt 60 EBC 1 lbs. 6.7 oz 645 grams 15%
Chocolate Malt 1050 EBC 0 lbs. 3.0 oz 86 grams 2%
Sugar Invert No.1 Syrup 30 EBC 0 lbs. 7.5 oz 215 grams 5%
Brown Malt 150 EBC 0 lbs. 3.0 oz 86 grams 2%


Hop Variety Type Alpha Time lb: oz grams Ratio
Fuggle Whole 4.9 % 60 mins 0 lbs. 1.1 oz 32 grams 35%
Golding Whole 5.7 % 60 mins 0 lbs. 1.1 oz 32 grams 35%
Fuggle Whole 4.9 % 15 mins 0 lbs. 0.5 oz 14 grams 15%
Golding Whole 5.7 % 15 mins 0 lbs. 0.5 oz 14 grams 15%


Final Volume: 10 Litres
Original Gravity: 1.085
Final Gravity: 1.017
Alcohol Content: 9% ABV
Total Liquor: 18.1 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 65 %
Bitterness: 70 EBU
Colour: 109 EBC

[Hanglow]

I think black patent instead of chocolate is a must and increase it to maybe 6-8% of the grist, I'd also up the brown but have the amount of amber/brown in total of 15%- 20% or less of the grist

their yeast and brett/whatever bugs will be very important for the flavour. you could culture these up from a bottle of it, but I'd be tempted to use fresh yeast as well. this thread should be of some interest viewtopic.php?f=12&t=68468

I love that beer but I'm not much use at making recipes for big stouts like that as I've only made a couple!


edit: just a quick google got me this info

In the end, the recipe looked like this: pale ale malt 62.5%; coloured malts (a mix of amber, brown and black) 37.5%. Invert sugar, added to the copper, boosted the fermentability.

Fuggle and Goldings were selected as the hops and added to the copper at a rate of 6 lbs per barrel – seven times the hop rate enjoyed by Harveys Sussex Best Bitter.

After maturing for nine months, the 9% ABV beer was packaged in 330 ml, corked bottles by Gale’s in Horndean. Initial reaction was hugely positive, the American importer being delighted with the product.

from http://www.insidebeer.com/articles/20100527. They ended up having to mature for longer though as the first batch kept fermenting in the bottle.



So yeah, maybe

15% amber
12% brown
10.5% BP

for your speciality malts

I'd follow the traditional 2/3 total hops @ fstart of boil, 1/3 total hops with 30min to g0 or so and increase the amount of hops you are using.

[Clobber]

Hmmmm... thanks for the input, I originally thought that they'd be much more brown in it but what you've just suggested comes out at around 480EBC when I thought I was aiming for 115.

However, I can't see where that number 115 came from......

Upping the hops will obviously up the bitterness, from the recommended 70 though... do you think your grain bill suggestions need this to balance it?

[Hanglow]

Well you are supposed to age it for a year before bottling, so a lot will drop out. It'll be pretty brutal if you don't age it for ages anyway from all the black malt as well


I'm getting an ebc of 120 from brewtarget for that recipe


When I did my first export stout, based on an old recipe that was Pale+lots of Brown+ Black I hopped it to about 150 IBUs according to the calculator, it took quite a few months to be drinkable but was excellent. IT was about 7.2% iirc. I still have a couple of bottles of it, about 18 months on from brewing it.

70 ibus will still be plenty, plus you'll loose a lot less to hop absorbtion

[Hanglow]

Bump

did you brew this badboy?

I saw this which has substantially less BP
http://old.brewersassociation.org/pages ... sian-stout