Author Topic: Oaked Rye Imerpial Stout  (Read 1358 times)

Offline eding1nr

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Oaked Rye Imerpial Stout
« on: May 19, 2013, 11:40:26 AM »
I'm going big for a joint 30th birthday celebration later this summer and want to do a Rye Imperial Stout with some oak soaked in rye whiskey. I know it's going to be a bit over the top but I wanted to post my recipe to see if anyone sees any glaring issues with it.


Batch = 5.25 gal
est. OG = 1.091
est. FG = 1.020
est. IBU = 72
est. Color = 51 SRM
est. Efficiency = 74%

9#    2-Row 45%
7#    Rye Malt 35%
1.5# Crystal Rye 7.5%
1#    Brown Malt (110L) 5%
8oz   Black Patent 2.5%
8oz   Chocolate Malt 2.5%
8oz   Roasted Barley 2.5%
Mash @ 152 (trying to keep it on the drier side)

Boil 75min
@60 min 1.5oz Columbus (15.2%)
@10 min 1oz Phoenix (11%)
@10 min 1oz Columbus (15.2)
@flameout 1oz Phoenix (11%)
@Flameout 1oz Columbus (15.2)
10 min aroma steep
*Adjusted for 21.5% less utilization @7500ft elevation

Ferment with WLP007 Dry English Ale

After two weeks add 1 med. toast American Oak spiral soaked 3 weeks in Rye Whiskey
Leave four more weeks before bottling
Four+ weeks bottle condition
Fermenter: Oaked Rye Imperial Stout
Carbing: 90-ish Shilling Scottish Ale
On Tap: IPA v4

Offline klickitat jim

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2669
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #1 on: May 19, 2013, 12:03:08 PM »
51 srm is a black hole. ;)

Offline eding1nr

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #2 on: May 19, 2013, 12:12:39 PM »
51 srm is a black hole. ;)

That's what I'm going for ;)
Fermenter: Oaked Rye Imperial Stout
Carbing: 90-ish Shilling Scottish Ale
On Tap: IPA v4

Offline AmandaK

  • Brewmaster
  • *****
  • Posts: 942
  • Redbird Brewhouse
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #3 on: May 19, 2013, 03:19:21 PM »
I don't think that a beer that big with that much going on is realistically going to be ready in that short of a time span. Will it be beer? Yes. Will it be the best it could be? No.

For a beer like that I would age it at least 3-6 months.
Amanda Kertz
Kansas City Bier Meister
BJCP National

Redbird Brewhouse - Current Project: Full Basement Bar Build

Offline Joe Sr.

  • Brewmaster General
  • *******
  • Posts: 2331
  • Chicago - NORTH SIDE
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #4 on: May 20, 2013, 06:59:54 AM »
I don't think that a beer that big with that much going on is realistically going to be ready in that short of a time span. Will it be beer? Yes. Will it be the best it could be? No.

For a beer like that I would age it at least 3-6 months.

My imperial stout is very similar, without the rye though.  It's good when fresh, but it really does get better as it ages.  Brew 10 gallons and age half.  Crack the second half open for the 31st birthday.

The biggest regret I have ever had with big beers is not having enough to age.
It's all in the reflexes. - Jack Burton

Offline eding1nr

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #5 on: May 20, 2013, 07:54:22 AM »
Yeah I'd prefer to go longer but this is as far ahead as I thought  :P  I'm guessing we'll only crack a couple bombers of it in August, the rest can wait.
Fermenter: Oaked Rye Imperial Stout
Carbing: 90-ish Shilling Scottish Ale
On Tap: IPA v4

Offline blatz

  • Brewmaster General
  • *******
  • Posts: 2457
  • Paul Blatz - Jupiter, FL
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #6 on: May 20, 2013, 08:13:21 AM »
that recipe looks money  8)
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline reverseapachemaster

  • Brewmaster
  • *****
  • Posts: 914
    • View Profile
    • Brain Sparging on Brewing
Re: Oaked Rye Imerpial Stout
« Reply #7 on: May 20, 2013, 12:32:55 PM »
That is a lot of rye. Not necessarily a bad thing but definitely will have a big rye flavor.

Given your timeframe, I would re-yeast for bottling to ensure timely carbonation and conditioning.
Heck yeah I blog about homebrewing: Brain Sparging on Brewing but I'm also a lawyer: The Kielich Law Firm

Offline eding1nr

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #8 on: May 20, 2013, 05:26:11 PM »
Well it went into the fermenter with ingredients as posted.  Ended up using too much water though, ended up with >5.5gal of 1.088 even after upping the boil to 90 min.
Fermenter: Oaked Rye Imperial Stout
Carbing: 90-ish Shilling Scottish Ale
On Tap: IPA v4

Offline Joe Sr.

  • Brewmaster General
  • *******
  • Posts: 2331
  • Chicago - NORTH SIDE
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #9 on: May 21, 2013, 06:22:14 AM »
You could add sugar to the fermenter if you want to boost the ABV.
It's all in the reflexes. - Jack Burton

Offline eding1nr

  • 1st Kit
  • *
  • Posts: 5
    • View Profile
Re: Oaked Rye Imerpial Stout
« Reply #10 on: May 21, 2013, 09:00:01 PM »
This fermentation has been insane! Started with a blow off going into a growler, that filled up and dumped it once and still had to put in a bucket, already lost well over .5 gallon to foam out the blow off.  It's only at about 64 degrees.
Fermenter: Oaked Rye Imperial Stout
Carbing: 90-ish Shilling Scottish Ale
On Tap: IPA v4