@@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!
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!
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
@@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.
Incredible video. Love the historical stats and suggested recipe.
Glad you enjoyed it!
Mean Brews, my nr1 source for recipes, fantastic effort!! I have tried this Stout among other MB recipes, this Stout came out wonderful!!
Awesome! Thanks for your support.
Top quality, much appreciated!
Waaw glad to find this chanel. Learn alot from here. Thank you
Happy to hear that!
Fantastic job
Thank you! Cheers!
@@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
Correct
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.
Another great video Matt! Cheers to Mark... We'll miss him
Thank you for another informative breakdown. Condolences to you, and Mark's family/friends. Skol!
Great overview, thanks!
Thanks for researching!
no problem! hope you enjoyed the video
I think final gravity data is very helpful for big beers like this.
if only more people reported it. I can only present data that is shared!
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!
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!
Never done this but I would definitely mash cap and still aim for higher ph at the end of the mash when the roasted malts are added.
Hi mate great video keen to brew this. I am not sure if you mentioned it, would you add the dark grains late in the mash?
personally I don't as I want that roast flavor to come through.
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
California common next? My favorite.
I'll be doing wee heavy next to honor a friend who passed. This was his favorite style.
@@MeanBrews That is horrible news to hear. Loosing people around you even if they're not "family" is definitely not easy.
How long is it aged before starting to win?
6 mo
nice analysis. what temperature would you age at?
if I kegged it I would keep at my keezer temps. if in bottles 55F is ideal.
I just brewed this recipe and had it stop fermenting at 1.034. Is that normal? Should I try repitching more yeast?
But it's a bit high. What was your original gravity?
@@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.
Try some ec1118
@@MeanBrews ok thanks! Should I just rehydrate and pitch at 70f?
I may have missed it, but I didn't see any discussion of FG or %abv. Any info on that?
This info is rarely published in people's recipes so i do not compile that data.
Hi Matt, do you have a link for this recipe on beersmith
no but you can export the brewfather recipe to beer XML and upload to beersmith
Have tried that but do you need another program to save it into. I am not sure how to upload to beersmith
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.
Sounds delicious!
Send me a bottle and I'll drink it in a video!!!
@@MeanBrews will do
@@Kberrysal How did it turn out ?