Greetings fellow brewers.
I am looking for some feedback on an imperial stout recipe I intend to brew this week.
12 lbs Pale Malt, Maris Otter (Thomas Fawcett) Grain 80.0 %
1 lbs 4.0 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 8.3 %
1 lbs 4.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 8.3 %
8.0 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM Grain 3.3 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 48.6 IBUs
0.50 oz Magnum [12.30 %] - Boil 60.0 min Hop 19.9 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 20.0 Hop 19.6 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast
It will be a 4 gal batch to make sure I have enough room in the MLT. I typically use Magnum as my bittering hop and have 0.5 oz from a previous recipe - that's why I have two bittering hops. I like Warrior too and appreciate the high AA for this big of a beer.
Some additional details are:
Estimated OG: 1.100 SG
Estimated Color: 78.1 SRM
Estimated IBU: 88.1 IBUs
Estimated FG: 1.025 SG
I will do a single infusion mash at 154F for 60 minutes with a water/grain ratio of 1.5. I will boil for 60 minutes. If the gravity is too low, I will add some DME to boost the wort. Chill and ferment in the low 60Fs until the yeast slows down and then allow it to rise to upper 60s.
Any suggestions, comments or criticisms? Thanks folks.