Malt extract imperial stout recipe?

Discussion in 'General Recipe Discussion' started by Rusty Shackleford, Sep 20, 2018.

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  1. Sep 20, 2018 #1

    Rusty Shackleford

    Rusty Shackleford

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    Hi all, I have a bunch of Fuggles hops growing in my garden that I'd like to use in an imperial stout (would that be weird?). Only thing is I'm still at the malt extract stage of brewing. Can anyone suggest a simple extract recipe for such a beer? Thanks.
     
  2. Sep 21, 2018 #2

    Argentum

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    My admittedly pure guess (since I haven't done extract brewing since the early 90's):

    For ~21-22 L in the fermenter:

    20 L RO water to start, heat to 160 F.
    1.5 Lbs. Briess 120L Caramel/Crystal (or equivalent, steep in a bag @160 degrees F. for 30 minutes in 20L water)
    Heat water additionally to 180-190 degrees F. post removal of steep bag, and then slowly add the DME's listed below and mix well
    3 Lbs. Briess Goldpils Vienna DME (or equivalent)
    6 Lbs. Briess Traditional Dark DME (or equivalent)
    5 Lbs. Briess Sparkling Amber DME (or equivalent)
    Make up at this juncture to 28 L volume with additional RO water, then heat to boiling
    6 Oz. Fuggles, 60 min boil
    3 Oz.. Fuggles, 20 min boil
    1 Lb. Tate & Lyle's Black Treacle (add at end of boil, during cooling)

    Rehydrate and then pitch 1 pack each of Windsor and S-04 yeast. Ferment at 64-65 deg. F.
     
    Last edited: Sep 21, 2018
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  3. Sep 21, 2018 #3

    dad_of_jon

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    ive done a few but added steeping grains. it's not that hard to add them in. if you want a recipe I think I've done then from 8% to 12% :eek:
     
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  4. Sep 21, 2018 #4

    Rusty Shackleford

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    Hi, yes I'd love a recipe. I've done a steep once before so that's no problem. Perhaps your Yassim recipe?
     
  5. Sep 21, 2018 #5

    Rusty Shackleford

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    Cool, thanks. Black Treacle? Cooooool.
     
  6. Sep 21, 2018 #6

    davidfromUS

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    This is a RIS I recently made and was quite pleased with. It is a recipe from a kit. Maybe you can get an idea or two to go with the above. If you decide to do whiskey, you can vary the amount.
    OG was over 1.100 for mine. ABV was 12%

    1# Flaked Barley
    8oz Briess Black Malt
    8oz Briess Chocolate Malt
    4oz Briess Caramel 120L
    6# Gold malt syrup
    6# Dark malt syrup
    2# Golden Light DME
    1oz Nugget
    1oz Glacier
    2 packs Fermentis Safale US – 05
    3oz American Medium Plus Toast Oak Cubes - Soak overnight in bourbon
    12oz Bourbon (use entire 12oz in secondary fermentation)

    Heat 2.5 gallons of water. Steep grains for 20 minutes or until water reaches 170°F. Remove bags, drain and discard. Bring to a boil.
    6# Gold malt syrup.
    Return wort to a boil.
    1 oz Nugget hops, 60 minutes
    1 oz Glacier hops, 15 minutes
    6# Dark malt syrup, 10 minutes
    2# Golden Light DME, 10 minutes
    Cool the wort
    Top fermenter up to 5 gallons and stir.
    Measure specific gravity.
    Pitch yeast once the temperature of the wort is 72°F or lower and aerate the wort. Option: Seal the fermenter and rock back and forth to splash for a few minutes.
    Approximately two weeks after fermentation (I will do it after one week and let the bourbon and oak sit for two weeks in the fermenter) soak the chips in the bourbon overnight and add the Bourbon and oak cube mixture directly to the beer, do not drain off the Bourbon.
    Note FG prior to priming.
    Priming solution: boil corn sugar 2/3 C in 16 oz water.
     
  7. Sep 22, 2018 #7

    Argentum

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    After a review of the various DME's listed on the Briess website, I now know that plenty of caramel/crystal type malts are already present within their DME's as I have listed them in my proposed recipe above, but few dark roasted malts are present in their DME's, even the dark version.

    Therefore, to my recipe as listed above make the following change. Remove the 1.5 lbs. of 120L Caramel crystal from the steeping bag, and replace it in the steeping bag with 1 Lb. Chocolate Malt, 8 Oz. Roast Barley, 4 Oz. Carafa III Special. Be sure to ask your LHBS to grind these for you.
     
    Last edited: Sep 22, 2018
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  8. Sep 22, 2018 #8

    BeerCat

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    Treacle goes a long way.
     
  9. Sep 22, 2018 #9

    Argentum

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    I agree that it takes a long time for it to age to smoothness, but perhaps not as long as molasses. But an Imperial Stout is going to need at least 6 months to mature anyway. If you can't wait that long, then leave it out, or at least cut it in half.
     
  10. Sep 22, 2018 #10

    dad_of_jon

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    08/10/2017 - yassim - dark met green - brew 35
    500g EACH of dark crystal, smoked malt, choc malt & roasted barley
    steep at 65 degrees c for 40 mins.

    1087 PITCHED AT 29 1027 fg = 7.88%
    500g dried wheat extract
    2.5kg dme
    500g dark candi sugar
    454g can of tate & lyle golden syrup.

    mangrove jacks m41 yeast used.
    topped up to 21.5 litres.
    20.37 litres bottled

    if u need any more info just ask.
     
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  11. Sep 22, 2018 #11

    AMyd666

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    Hi. I've just bottled a St Peters stout two can kit with 1.2kg LME, 500g lactose and 1kg muscovado sugar. Expect 10.5/11%.

    Also added 400ml strong cold brew coffee, 400ml cold brew cocoa and 200ml of homemade vanilla extract with four pods thrown in. Added after two weeks fermentation then left another week before bottling. Tasted lovely and strong when bottling so stands well for long term maturation athumb..
     
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  12. Sep 22, 2018 #12

    Zephyr259

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    I've not used molasses yet but I put half a tin (so about half a pound) of black treacle into my recent 23L batch of old ale and it was very powerful, I'm not sure a whole pound is a good idea, especially with all the roasted flavours already present in an RIS so would also advice cutting it in half.
     
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  13. Sep 22, 2018 #13

    Argentum

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    I'm in full agreement now to add only half a pound of the black treacle.
     
  14. Sep 23, 2018 #14

    BeerCat

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    Only beer I made with molasses I had to throw away. I must of used far too much. If you want a faster RIS try kveik yeast. Mine are drinkable after a month.
     
  15. Sep 23, 2018 #15

    AMyd666

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    Yep, couldn't resist! Only four weeks old but very sweet, fruity, with a chocolate aftertaste. No head but has a pleasant fizz, not too much. See how it goes nearer Xmas :beer1:
     

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  16. Sep 23, 2018 #16

    Rusty Shackleford

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    Some great suggestions all taken on board. Thanks everybody. I really like the idea of using steeping gains, muscovado sugar and treacle. I shall be ordering ingredients after payday so I'll run my recipe past you guys beforehand.
     
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  17. Sep 24, 2018 #17

    Argentum

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    I added 12 fluid ounces of Grandma's Unsulfured Molasses to a roughly 5.5 gallon batch of Scotch Wee Heavy once, and it became drinkable only post the 5 month mark in the bottles. It never did become great though.
     
  18. Sep 24, 2018 #18

    Rusty Shackleford

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    Thanks a bunch. If I were to hop it up with fresh Fuggles from the garden at what point might I add them in? Bearing in mind they're for flavouring and not bitterness.
     
  19. Sep 26, 2018 #19

    dad_of_jon

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    I'd do a hop tea and use the hoppy liquid to top up the fv just before pitching the yeast.
     
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  20. Sep 26, 2018 #20

    Rusty Shackleford

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    Sorry, another question. How much hops is too much, bearing in mind I'll be making 20 litres of impy stout and using frozen hops from the garden? It's my first real foray into the creative side of homebrew and I want to go slightly over the top on flavour.
     

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