@@MeanBrews I making again my Imperial Stout based on your analysis (longer recipe since I'm still playing), the first one was in top 5 bears I had! P.S. is it correct that (almost) none of the analyzed recipes used melanoidin? Thanks Matthew
Thanks so much for the recipe. I will be trying it this year for next Christmas. I am sorry for the loss of your friend. I can't wait to see your tribute wee heavy recipe.
Great video! I feel like this is a style that could have used an even deeper dive into the typical grain bills. You could just recommend the average % of the most typical malts, but that's going to give you a really complex final grain bill like you have here. On other forums I often hear people caution against overly complex grain bills for this style - and perhaps by compiling data for a bunch of simpler but varying grain bills you end up with a seemingly complex one. It would be interesting to see, for example, if recipes that used black malt DIDN'T use chocolate malt, and vice-versa. I.E. are the recipes you're looking at really using all these malts in combination, or are they more often making choices between specialty malts to get the flavors they desire? A good number to look at would be the average number of malts in each recipe. Does your recommended grain bill match that? In future videos it would also be really helpful if you shared the recipes data with us in an excel format so we can dive deeper if we desire.
90% of the recipes that used black malt used chocolate malt as well. 77% of recipes used both roasted barley and chocoalte malt. Many of the recipes in the dataset are extremely complex. My rule of thumb is if a malt was used in over 1/3 of recipes, it should be considered. I've refined that through the years and 1/3 seems to be the magic number. The average number of malts used was 7.375. Highest was 13 lowest was 4. I will not be sharing the raw data, but will share the curves and answer questions like this!
I am thinking about making a bourbon Chocolate Stout could use this profile that kind of beer and i want to bottle so i can let it age over time, thank you for the information
Great video Matt. Thinking about efficiency, I’m thinking about doing an overnight mash to get as much conversion as possible. Have you done this, and if so, how would you add the roast malt (beginning, or mash capping) and what Mash pH would you aim for during the different phases of the process (e.g., aiming for a particular mash pH for the overnight portion and aiming for a different one when adding the roasted malts)? I appreciate your thoughts!
@@MeanBrews I brewed the recipe with the closest grain bill I could get and had an og of 1.100. The only issue I could see is that my yeast was under pitched as I may have lost viability with shipping wlp001 in the hot sun for 5 days. I did however make a yeast starter which was 1L for a 2.5 gallon batch.
This what i am thinking about making can i get your input Imperial stout competition style Imperial Stout 11.2% / 27 °P All Grain 72% efficiency Batch Volume: 5.5 gal Boil Time: 60 min Mash Water: 9.42 gal Total Water: 9.42 gal Boil Volume: 6.79 gal Pre-Boil Gravity: 1.094 Post-Boil Gravity: 1.106 Vitals Original Gravity: 1.115 Final Gravity: 1.030 IBU (Tinseth): 74 Color: 82 SRM Mash Strike Temp - 162.9 °F Infusion - 153 °F - 75 min Mash Out - 170 °F - 10 min Malts (22 lb 14.3 oz) 8.003 lb (32.8%) - Simpsons Pale Ale Golden Promise - Grain - 2.4 °L 8.003 lb (32.8%) - Maris Otter Pale Malt, Maris Otter - Grain - 2.8 °L 1 lb 9 oz (6.4%) - Briess Oats, Flaked - Grain - 1.6 °L 1 lb 7.3 oz (6%) - Bairds Roasted Barley - Grain - 443.5 °L 1 lb 2.3 oz (4.7%) - Bairds Chocolate Malt - Grain - 369.7 °L 9.9 oz (2.5%) - Black (Patent) Malt - Grain - 369.7 °L 9.9 oz (2.5%) - BestMalz Caramel Munich II - Grain - 45.5 °L 8.8 oz (2.3%) - Briess Caramel Malt - Grain - 89.1 °L 6.4 oz (1.6%) - Aromatic Malt - Grain - 19.8 °L 4.6 oz (1.2%) - Special B Malt - Grain - 133.4 °L 4 oz (1%) - www.exquisitochocolates.com/products/cacao-cold-brew-mix very aromatic cocoa shell - Grain - 2 °L - Mash Other (1 lb 8.5 oz) 1 lb 8 oz (6.1%) - www.exquisitochocolates.com/products/cacao-nibs Cocoa Nibs - Other - 13.8 °L - Secondary 0.5 oz (0.1%) - Milk Sugar (Lactose) - Sugar - 0 °L - Boil Hops (5.27 oz) 2.51 oz (66 IBU) - Magnum 12% - Boil - 60 min 1.38 oz (8 IBU) - East Kent Goldings (EKG) 5% - Boil - 15 min 1.38 oz (0 IBU) - East Kent Goldings (EKG) 5% - Aroma - 1 min hopstand Hopstand at 176 °F Miscs 4.9 g - Calcium Chloride (CaCl2) - Mash 3.7 g - Epsom Salt (MgSO4) - Mash 3.8 g - Gypsum (CaSO4) - Mash 1 tbsp - PH 5.2 Stabilizer - Mash Yeast 1 pkg - Imperial Yeast A10 Darkness 75% Fermentation Primary - 68 °F - 14 days Carbonation: 2.4 CO2-vol Water Profile Ca+2 62Mg+2 10Na+ 0Cl- 66SO4-2 100HCO3- 0 Here's My Recipe for this beer! Stats: 1.105 OG 75 IBUS Water targets: CA(Less than 150ppm), Mg (Less than 15), Na( Less Than 80ppm), SO4 (~70ppm), Cl (~100ppm) Adjust pH with NaHCO3 first, then chalk or pickling lime to get to 5.3/5.4pH. Grain bill: 70.7% Maris Otter or Golden Promise 6.9% Flaked Oats 6.4% Roasted barley (I like Crisp English Dark Roast Barley) 5.1% Chocolate malt (I like Breiss Dark Chocolate Malt) 2.7% Black Patent 2.7% C60 2.4% C120 1.8% aromatic 1.3% Special B Hops: 67.7 IBUS of Magnum at 60min 0.25 oz/gal (1.9 g/L) of EKG at 15 min 0.25 oz/gal (1.9 g/L) of EKG at Flameout Yeast: - Pick one, they're all equivalent yeast strains with small genetic differences - White Labs 001 / Wyeast 1056 / A07 Flagship / OYL 004 WestCoast ale / BRY 97 / Giga yeast GY001 / US-05 / or Mangrove Jacks M10 Hot Side Process: - Infusion mash 75min @153F(67C). - Have rice hulls handy. this mash tends to get stuck - Sparge to 1.010 runoff and boil wort for min 60 minutes (or until target OG is reached), track your boiloff rate! Cold Side: - Chill to 66°F(19°C), oxygenate, and pitch BIG. Re-oxygenate 24 hours after fermentation kicks off. - Ferment at 66°F(19°C), raise to 70°F(21°C) as fermentation Slows. Keep on yeast 2-3 weeks. - Cold Crash - Keg or bottle to 2.3 volumes CO2. - Age to perfection. 1.5 pounds Cocoa Nibs (www.exquisitochocolates.com/products/cacao-nibs) 1.5 oz. Dark American Oak Chips using oak chips: Soak the chips in bourbon while the beer is fermenting. When fermentation is mostly done, add the bourbon and oak to the beer. www.exquisitochocolates.com/products/cacao-cold-brew-mix.
