Success in Imperial Stout

See original thread here:

http://www.ratebeer.com/forums/success-in-series-idea_253193.htm

Success in Imperial Stout:

1. 20% oats
2. Cold-steeped roasted grains
3. Aggressive but balanced hopping

1. Single Origin Coffee
2. Bourbon Barrel
3. Diabeetus (Barrel?)

1. Maximum base malts
2. Candy syrup
3. Cognac or Islay whisky

1. Diverse grain bill
2. Lots of Magnum hops
3. Ferment in a colder room

Just wanted to clarify #3. I don’t have a temperature controlled room for fermenting my homebrew. My first attempt at an imperial stout came out ridiculously hot. I kept my carboy in the same place I’ve kept my previous brews which is in my basement at about 66-67 degrees. After researching a bit I realized that massive amount of yeast needed will create more heat than the usual brew. I threw my second imperial stout carboy in a colder area of my house that stays in the 56-60 degree range. It came out much better than my first attempt.

Does anyone else do this?

Mostly stated above...
1. Massive yeast starter
2. Dehusked carafa for a large amount of the roasted grain
3. Magnum hops for bittering (true for most beers over 35IBU)
4. Ferment cool
5. Mash warm (157-160F)
6. Lots of crystal malt for body and high FG

1. About 20% oats
2. Dehusked carafa
3. Simple malt bill, mash low, boil long
4. No aroma hops, maximum 50 IBU

1) Complex grainbill mashed high


2) Low cohumulone bittering addition only


3) Large starter of English Ale yeast

1. Healthy fermentation via appropriate amount of healthy yeast, yeast nutrient, and sufficient oxygen and temperature control. Acetaldehyde is a very prominent off-flavor in the style that ruins a lot of examples and this is likely due to poor fermentation in most cases.

2. Balance your bitterness to FG. Low IBU is OK for a highly attenuated, more Belgian-like example, but for an old-school UK or US Monster-type with a high FG, get plenty of bitterness in there, especially if you plan on aging it for a long period, as the IBUs will drop significantly.

3. I think grain composition, aroma hops, yeast strain and any additives are pretty open in this style, which makes it so widely appealing. Make it fun.

Originally posted by Homer321
5. Mash warm (157-160F)

Originally posted by SamGamgee
1. Healthy fermentation via appropriate amount of healthy yeast, yeast nutrient, and sufficient oxygen and temperature control. Acetaldehyde is a very prominent off-flavor in the style that ruins a lot of examples and this is likely due to poor fermentation in most cases.

2. Balance your bitterness to FG. Low IBU is OK for a highly attenuated, more Belgian-like example, but for an old-school UK or US Monster-type with a high FG, get plenty of bitterness in there, especially if you plan on aging it for a long period, as the IBUs will drop significantly.

3. I think grain composition, aroma hops, yeast strain and any additives are pretty open in this style, which makes it so widely appealing. Make it fun.

1, enought yeast

2, not to much specialty grains

3, 3-5% black malt, 5-10% roasted barley, 5-10% carafa 1

4, additions of carbonates to the mash

5, brown malt

6, enought bitterness to balance the sweetness.