P 
|
 
i fellow homebrewers. This is my first attempt at an Imperial Stout (brewed Foreign and Tropical before, but never an Imperial). I´m not trying to clone anything, but I remember the bittersweet flavor of Old Rasputin and the velvety chocolate flavor of Courage`s and those are traits I would like to achieve.
Here´s my recipe:
Pale Malt 82%
Chocolate Malt 4%
Roasted Barley 6%
Crystal 60ºL 5%
Crystal 120ºL 3%
Northern Brewer 60 mins - 64 IBU
EKG 30 mins - 17 IBU
Fuggles 20 mins - 3 IBU
Cascade 10 mins - 3 IBU
(The Cascade are there for that touch of citric bittersweetness that I found in Old Rapy, but not 100% sure about that).
So:
OG 1092
FG 1026?
Abv: 8,5%?
IBU: 87
WL004 Irish Ale (cake from a previous brew)
Any input is highly appreciated.
|
Reply 
Private message 
|
not sure about your numbers regarding body - but the last time I brewed an all Malt Impy stout, I did cut the brew back with a second batch of boiled sugars - it lightened the body to a nicer level - which I think helped transfer the flavours better than the all malt bottle that I kept over.
I used an amount of dark muscavado sugars, say 2kg, 1 litre of water, boiled and cooled. I did a grav reading and added 1:1 bu/og ratio of liberty hops to that, just to maintain the bitterness.
complicated I know... but, it was really drinkable.
|
Post a reply
Private message
|
Yep, was thinking about the body. I´m not sure if a nice attenuation would be possible with a grist like that. I considered two options:
1) Adding some sugar to help it dry a bit.
2) Let it ferment for a couple of weeks with WLP004 and then let loose Safale US5. I´ve had experience with similar worts with that yeast and it has attenuated almost 87%. I´m not sure how it would behave within a pretty much hostile enviroment after the WLP004 has done it´s job.
I think I´ll choose the second option, because I´me reluctant to brew with sugar outside the belgian styles (yes, I know many brewers use sugar outside Belgium).
|
Post a reply
Private message
|
|
