I've done two extract batches and I'll be making the leap into all-grain next month. I would like to make some adjustments to my chocolate-cherry enhancement of Brewer's Best RIS; the cherry comes across well (a bit much, in fact), but I never obtained the level of chocolate character I wanted, despite 8 oz of baking cocoa in the last 15 minutes of boil and 4 oz of nibs in the secondary. My rationale for a imperial oatmeal stout recipe is that it might better support the chocolate notes while maintaining the warmth of a Russian imperial stout. Using hopville.com's calculator, here's what I come up with:
OG: 1.099
FG: 1.027
Color: 41° SRM / 81° EBC (Black)
Mash Efficiency: 75%
Batch size: 5.5 gallons
Bitterness: 63.3 IBU
BU/GU: 0.64
ABV: 9.6%
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
74% 15 0 Pale Malt, 2 Row, UK info 36 3
10% 2 0 Flaked Oats info 33 2
5% 1 0 Chocolate Malt (UK) info 34 450
5% 1 0 Victory Malt info 34 25
5% 1 0 British Crystal 50-60L info 34 55
2% 0 6 Roasted Barley info 25 300
20 6
hops
use time oz variety form aa
boil 90 mins 2.0 Willamette pellet 5.5
boil 90 mins 2.0 East Kent Goldings pellet 5.0
yeast: Safale S-04
misc
use time amount ingredient
boil 20 min 4 ounces Chocolate, Baker's
boil 20 min 4 ounces Cocoa Powder
secondary 14 days 8 ounces Cocoa Nibs
secondary 14 days 5 pounds Cherry Puree
secondary 14 days 0.25 ounces Vanilla Bean
Any thoughts? Please feel free to tear it apart keeping in mind that I'm looking for a big, warm, winter dessert beer that supports and accentuates chocolate character while maintaining hints of cherry. I plan to let this bottle condition for six to nine months. Thanks!
OG: 1.099
FG: 1.027
Color: 41° SRM / 81° EBC (Black)
Mash Efficiency: 75%
Batch size: 5.5 gallons
Bitterness: 63.3 IBU
BU/GU: 0.64
ABV: 9.6%
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
74% 15 0 Pale Malt, 2 Row, UK info 36 3
10% 2 0 Flaked Oats info 33 2
5% 1 0 Chocolate Malt (UK) info 34 450
5% 1 0 Victory Malt info 34 25
5% 1 0 British Crystal 50-60L info 34 55
2% 0 6 Roasted Barley info 25 300
20 6
hops
use time oz variety form aa
boil 90 mins 2.0 Willamette pellet 5.5
boil 90 mins 2.0 East Kent Goldings pellet 5.0
yeast: Safale S-04
misc
use time amount ingredient
boil 20 min 4 ounces Chocolate, Baker's
boil 20 min 4 ounces Cocoa Powder
secondary 14 days 8 ounces Cocoa Nibs
secondary 14 days 5 pounds Cherry Puree
secondary 14 days 0.25 ounces Vanilla Bean
Any thoughts? Please feel free to tear it apart keeping in mind that I'm looking for a big, warm, winter dessert beer that supports and accentuates chocolate character while maintaining hints of cherry. I plan to let this bottle condition for six to nine months. Thanks!