Hey everyone, I'm working on my first imperial stout recipe and was looking to get some input. I've never been good at keeping things simple, so I added the rye to get a subtle spice and the lactose to add a little sweetness, the coffee and vanilla are added because, well, I love coffee stouts. The recipe was made using BeerSmith. I appreciate any questions, comments or recommendations!
J.C.
6.00 gal Filtered Water Water
24 oz Rye, Flaked (2.0 SRM) 8.5 %
12.0 oz Roasted Barley (300.0 SRM) 4.2 %
8.0 oz Carafa III (525.0 SRM) 2.8 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 2.8 %
8.0 oz Milk Sugar (Lactose) [60 min] 2.8 %
12 lbs Extra Pale Liquid Extract [60 min](8.0 SRM) 67.6 %
2.00 oz Cluster [7.00 %] [60.0 min] 33.7 IBUs
1.00 oz Willamette [5.50 %] [60.0 min] 13.2 IBUs
2 lbs Dark Dry Extract [15 min](17.5 SRM) 11.3 %
2.0 pkg California Ale (White Labs #WLP001)
8.00 oz Cocoa Nibs (Secondary)
8.00 oz Coffee Grounds (Secondary)
2.00 beans Vanilla Bean (Secondary)
Est Original Gravity: 1.105 SG
Est Final Gravity: 1.027 SG
Estimated ABV: 10.4 %
Bitterness: 52.1 IBUs
Est Color: 40.7 SRM
J.C.
6.00 gal Filtered Water Water
24 oz Rye, Flaked (2.0 SRM) 8.5 %
12.0 oz Roasted Barley (300.0 SRM) 4.2 %
8.0 oz Carafa III (525.0 SRM) 2.8 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) 2.8 %
8.0 oz Milk Sugar (Lactose) [60 min] 2.8 %
12 lbs Extra Pale Liquid Extract [60 min](8.0 SRM) 67.6 %
2.00 oz Cluster [7.00 %] [60.0 min] 33.7 IBUs
1.00 oz Willamette [5.50 %] [60.0 min] 13.2 IBUs
2 lbs Dark Dry Extract [15 min](17.5 SRM) 11.3 %
2.0 pkg California Ale (White Labs #WLP001)
8.00 oz Cocoa Nibs (Secondary)
8.00 oz Coffee Grounds (Secondary)
2.00 beans Vanilla Bean (Secondary)
Est Original Gravity: 1.105 SG
Est Final Gravity: 1.027 SG
Estimated ABV: 10.4 %
Bitterness: 52.1 IBUs
Est Color: 40.7 SRM