New Years Day Imperial Stout Brewday????

[leedsbrew]

This thread was a bad idea...!
I'll never settle on a recipe with all these other ideas!

Aye, and we haven't even talked about parti-gyle yet! .......................oops!

[Befuddler]

I'll probably make this as a half batch, 20 bottles of this stuff is plenty.

My provisional recipe, subject to change right up until the last hops go in:

Pale Malt - 70%
Golden Syrup - 10%
Belgian Aromatic - 5%
Flaked Barley - 5%
Pale Chocolate - 5%
Chocolate - 2.5%
Roast Barley - 2.5%

Magnum ~50 IBU @ 60mins
Chinook* ~20 IBU @ 30mins
Chinook* ~20 IBU @ 10mins
Galaxy ~a bucketfull @ 0mins

Mash @ about 64c, ferment with WLP007

This should come to about 9.7% abv assuming an efficiency of 65% for such a syrupy beast.. if I get more out of it, more hops shall be added.

*I really want to use Chinook for this, but may have to substitute Apollo.

[WishboneBrewery]

Aye, and we haven't even talked about parti-gyle yet! .......................oops!

Taking of such, how about 2 Mashes; 1 pale and 1 dark.
First batch off each mash goes for the Imperial Stout, second sparges do a normal Stout :p

[Befuddler]

Aye, and we haven't even talked about parti-gyle yet! .......................oops!

Taking of such, how about 2 Mashes; 1 pale and 1 dark.
First batch off each mash goes for the Imperial Stout, second sparges do a normal Stout :p

This is starting to sound way too complex for my hung-over brain.

[leedsbrew]

Aye, and we haven't even talked about parti-gyle yet! .......................oops!

Taking of such, how about 2 Mashes; 1 pale and 1 dark.
First batch off each mash goes for the Imperial Stout, second sparges do a normal Stout :p

This is starting to sound way too complex for my hung-over brain.

I'm working NYE night in A&E so I'm going to be knackered and need a beer. The plan is to mash in, bed for a few hours while the mash is on, then up and brew while getting on it with a few beers! So I'm gonna stick with a parti-gyle, at least I may get at least one drinkable beer out of it!

[Spikesdad]

Jumping in with both feet...

Ive never done, or indeed tasted, an Imperial Stout, but what the hell, if we dont try we dont know do we.

My favourite Nephew ( well hes my only Nephew, but there you go), put a great order in at BB for Paul to give to santa for me. Now I know he likes a nice beer or two, and hes had enough of mine, but in this great big box was stuff ive never heard of inc. Imperial Malt & Golden Naked Oats, so while searching on here for inpiration and recipies for said malt I found this thread and this recipe viewtopic.php?f=24&t=33481&hilit=+golden+naked+oats+

So, with a little adjustment and thanks to Pdtnc im in for this brew day.

Here goes...

New Years Day Naked Imperial Stout 2012
Date: 01/12/12
Gyle Number: Prob 25 or 26
Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 15 lbs. 6.3 oz 6980 grams 75%
Imperial Malt 50 EBC 2 lbs. 1.0 oz 935 grams 10%
Chocolate Malt 1050 EBC 1 lbs. 0.5 oz 465 grams 5%
Roasted Barley 1350 EBC 1 lbs. 0.5 oz 465 grams 5%
Golden Naked Oats 15 EBC 1 lbs. 0.5 oz 465 grams 5%

Hop Variety Type Alpha Time lb: oz grams Ratio
Challenger Whole 8.2 % 60 mins 0 lbs. 2.6 oz 73 grams 42%
Fuggle Whole 4.6 % 60 mins 0 lbs. 2.6 oz 73 grams 42%
E. K. Golding Whole 5.6 % 10 mins 0 lbs. 1.0 oz 28 grams 16%

Final Volume: 23 Litres
Original Gravity: 1.090
Final Gravity: 1.026
Alcohol Content: 8.4% ABV
Total Liquor: 39.8 Litres
Mash Liquor: 23.3 Litres
Mash Efficiency: 75 %
Bitterness: 70 EBU
Colour: 396 EBC

Hope no one minds me joining the fun...


Yeast will be Wyeast 1098 Made up to 2 ltre starter.

[WishboneBrewery]

It made a good stout, I'd be tempted to go for 65% Mash efficiency, it would save some of boiling down to Gravity!

[Lugsy]

Oh yes, dialling down the efficiency! Forgot all about that. I'd rather chuck in another kilo of grain than be boiling for three or four hours - the condensation was bad enough with the one I did in summer, I'll need towels on all the window sills at this time of year. Think I'll go for an optimistic 70% and see what happens.

I've been considering using some bourbon soaked oak chips in this once the ferment has died down to give it a barrel-aged taste like a mellowed down Brewdog Paradox, any thoughts?

[WishboneBrewery]

Just re-stocked on Roasted Barley /Brown Malt (thanks for the impromptu delivery from Paul @ BarleyBottom) So I could still do the Brown-Amber-Black (The Black Imp) recipe! Might flick thru the Durden Park book.

[Lugsy]

Just remembered the peat smoked malt I bought near the start of this year and have never used - it's still sealed up but I figure it's probably lost some potency by now. Anyone think this might be appropriate and if so what sort of quantity? Or have I just lost the plot now? This bloody recipe's going to fry my tiny little mind soon.

[barney]

+1 for never having tried Imperial Stout.

I think I can make one though, I will Parti gyle mine also, plan is 15ltr at 1.100 or so and 25ltr with the remainder. No need to go mad on the grain bill then.

Thinking of this recipe
86% Golden promise
3.5% pale crystal
3.5% dark crystal
3.5% Chocolate
3.5% Roast Barley

Will have to check my records but thinking about aiming for 1.060 should give 42400 GP

15lt at 1100 is 16500

Leaves 25 ltr at 1.036

[WishboneBrewery]

@Lugsy, 5% Peated would be a starting point, the smoke doesn't last the ageing you give an Imperial Stout.

@Barney, sounds like a man with a plan!

[barney]

will be great knowing that all around in the ethernet brewers everywhere will be making IS. Awesome!

[Lugsy]

pdtnc - great, I can use up the whole of my stocks then, 500g goes in to the recipe. I'm thinking it might give a kind of Islay whisky taste combined with the oak and bourbon if the peatiness lasts long enough.

Barney and Spikesdad - Imperial stouts are fantastic, rich and warming although the first couple of sips might be a little harsh on the palate. Try to get hold of a bottle of Brooklyn Black Chocolate Stout, it's reasonably easily available at a good beer shop for only £3 or so and is a pretty good indication of what to expect. Just be prepared for a slightly different brewday from the ones you're used to

I wish I could go for a parti-gyle but my equipment doesn't allow for it just yet, I'll have to settle for losing some of the grain potential with this one or doing the nightmare boil again

[WishboneBrewery]

And another idea...

Code: Select all

Riddick Black

Fermentable	Colour	lb: oz	Grams	Ratio
Lager Malt	2.5 EBC	14 lbs. 12.3 oz	6700 grams	63.4%
Sugar, Household White	0 EBC	2 lbs. 3.3 oz	1000 grams	9.5%
Munich Malt I (Weyermann)	15 EBC	2 lbs. 1.8 oz	955 grams	9.1%
Munich Malt II (Weyermann	23 EBC	1 lbs. 10.9 oz	765 grams	7.2%
Chocolate Malt	940 EBC	0 lbs. 13.4 oz	380 grams	3.6%
Roasted Barley	1220 EBC	0 lbs. 13.4 oz	380 grams	3.6%
Cara Munich Type III (Wey	150 EBC	0 lbs. 13.4 oz	380 grams	3.6%

Hop Variety	Type	Alpha	Time	lb: oz	grams	Ratio
Pacific Jade	Whole	15.1 %	60 mins	0 lbs. 2.1 oz	60 grams	30%
Pacific Jade	Whole	15.1 %	30 mins	0 lbs. 1.4 oz	40 grams	20%
Summer (Saaz)	Whole	6.5 %	10 mins	0 lbs. 3.5 oz	100 grams	50%

Final Volume:	23	Litres
Original Gravity:	1.096	
Final Gravity:	1.019	
Alcohol Content:	10.3%	ABV
Total Liquor:	37.9	Litres
Mash Liquor:	23.9	Litres
Mash Efficiency:	65	%
Bitterness:	158	EBU
Colour:	264	EBC