Imperial Stout - help? Crit?

[MaxSpang]

Going to try to make an epic Imperial Stout soon, need some advice on the recipe! Been tweaking it for awhile.

Any help would be appreciated!

Iron Brigade
13-F Russian Imperial Stout
Author: Max Spang

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 393.34 kcal per 12.0 fl oz

Original Gravity: 1.116 (1.075 - 1.115)
Terminal Gravity: 1.029 (1.018 - 1.030)
Color: 35.75 (30.0 - 40.0)
Alcohol: 11.67% (8.0% - 12.0%)
Bitterness: 65.5 (50.0 - 90.0)

Ingredients:
17.0 lb Pale Ale Malt
.5 lb Victory® Malt
1 lb American Chocolate Malt
1.5 lb Special B Malt
1 lb Roasted Barley
.5 lb Oats Flaked
.5 lb Barley Flaked
0.5 lb Carapils®/Carafoam®
1.0 lb Rice Hulls
0.25 lb Molasses
0.75 oz Columbus (15.0%) - added during boil, boiled 60.0 min
1.0 oz Chinook (13.0%) - added during boil, boiled 15.0 min
1.0 ea White Labs WLP001 California Ale
3.0 ea Vanilla (whole bean) - added dry to secondary fermenter
3.0 oz Oak Wood Chips - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes
Cut Vanilla aged in Vodka
American Oak Cubes aged in Bourbon for months

 

[Phantastik]

If it were me, I would reduce or remove the crystal, and increase the roasted barley by a pound. In most of my stouts I also throw in a pound or two of flaked oats, and/or flaked barley.
Of course this is just my opinion, and I'm sure you'll end up with something great.

I can't help but wonder, why the rice hulls?

 

[MaxSpang]

If it were me, I would reduce or remove the crystal, and increase the roasted barley by a pound. In most of my stouts I also throw in a pound or two of flaked oats, and/or flaked barley.
Of course this is just my opinion, and I'm sure you'll end up with something great.

I can't help but wonder, why the rice hulls?

Woops! I meant to only put in a pound of rice hulls, not two. Using them as a filter for the mash tun. I've never used flaked barley, but I've had decent results in flaked oats, thats not a bad idea.

Just curious, why would you ditch the crystal?

 

[Phantastik]

It's just a personal preference on flavors. I should have said in my previous post that I can't/shouldn't comment on what would fit perfectly into the RIS category, only share an opinion on your recipe based on big stouts I have made and enjoyed.

Edit: To be more specific, I just don't think it's needed. I prefer the roasted, and chocolate flavors to be the highlight. Naturally, I'm sure there others who would disagree.

 

[MaxSpang]

I guess I'm trying to get a little of a sweet caramel flavor in there, but actually now that I think about it there's going to be lots of other sweetness left in the beer (plus some vanilla) so I don't really think it's necessary. I might leave in a little of the 60l for a bit of complexity but I'll take out the 120.

I'm going to adjust some of the malt bull and add in some Special B, Cara-Pils, and a little bit of flaked oats and flaked barley.

I'm at work right now and don't have access to my recipe, but I'll update it and post it soon.

 

[MaxSpang]

Alright check out the first post for the updated recipe! Let me know how it's looking so far

(100th post!)

 

[kjjohns5]

Why do you have rice hulls at all?

 

[MaxSpang]

Why do you have rice hulls at all?

Using them as a filter for the mash tun.

Since it's such a high amount of grain, I'm putting in the rice hulls to prevent a stuck mash and to make it flow a bit smoother out of the lauter tun. They provide no flavor or body, they are merely used as a filter. I'm pretty new to AG so I don't want to take any chances.

 

[MaxSpang]

Hate to do it, but bump.

I wanna get on this soon, any feedback would be MUCH appreciated!