The Soft Underbelly
Well-Known Member
I've never made an Imperial Stout before and what i'm hoping to achieve is a more domestic version than a true British RIS. Any input from those familiar with the style would be beneficial, I cobbled this together out of a number of recopies I've found online but cant recall a specific inspiration.
I scratched out the numbers on the BeerSmith I-pad App yesterday but, naturally don't have this in front of me now. I believe the Chinooks were estimated at 12% and I seem to recall everything being pretty much within style as far as ABV, SRM and IBUs, etc.
4# Maris Otter
1# Rye Malt
1/2# Roasted Barley
1/3# Black Patent
1/3# Chocolate Malt
5# Light DME
1# Corn Sugar
3/4oz Chinook @ 60
1 oz Chinook @ 10
2 Packs Safale05
So my questions....
1) What about the Malt Bill? Proportions look okay? Selection of malts look okay? I've read about using Rye in stouts and while it may not be true to style, I'm curious none the less. Am i getting enough "Stout Flavors" with this?
2) The proportion of corn sugar and DME. I'm tempted to use 2# of corn sugar and 4 # DME. Any thoughts, suggestions??
Any other input is welcome, and thanks in advance.
I scratched out the numbers on the BeerSmith I-pad App yesterday but, naturally don't have this in front of me now. I believe the Chinooks were estimated at 12% and I seem to recall everything being pretty much within style as far as ABV, SRM and IBUs, etc.
4# Maris Otter
1# Rye Malt
1/2# Roasted Barley
1/3# Black Patent
1/3# Chocolate Malt
5# Light DME
1# Corn Sugar
3/4oz Chinook @ 60
1 oz Chinook @ 10
2 Packs Safale05
So my questions....
1) What about the Malt Bill? Proportions look okay? Selection of malts look okay? I've read about using Rye in stouts and while it may not be true to style, I'm curious none the less. Am i getting enough "Stout Flavors" with this?
2) The proportion of corn sugar and DME. I'm tempted to use 2# of corn sugar and 4 # DME. Any thoughts, suggestions??
Any other input is welcome, and thanks in advance.