Russian Imperial Stout using only Briess and Weyermann

Beer Recipes
1

I live in Korea, and I only have access to these two maltsters.

I want an Imperial stout that will be drinkable by Christmas (3 months) and I’d like it to be decidely stout-y, not like some RISs I’ve had that are more sweet and smooth like a Baltic porter.

Also, I’m thinking Nottingham for the yeast, but I also love WLP002. I’m just afraid of it finishing too high in a beer like this. I don’t really like s-04.

Here’s what I’m thinking (5gal US translations are in parentheses):

Brew Method: BIAB
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Boil Size: 15 liters
Boil Gravity: 1.071
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.097
Final Gravity: 1.020
ABV (standard): 10.07%
IBU (tinseth): 73.63
SRM (daniels): 40

FERMENTABLES:
4 kg (15 lb) - German - Pale (80%)
350 g (1.25 lb) - German - Roasted Barley (500L) (7%)
250 g (1.0 lb) - German - CaraAroma (130L) (5%)
250 g (1.0 lb) - American - Chocolate (350L) (5%)
150 g (0.5 lb) - German - CaraMunich III (57L) (3%)

HOPS:
28 g (1.75oz) - Columbus, Type: Pellet, AA: 13.8, Use: Boil for 60 min, IBU: 73.63

MASH GUIDELINES:

  1. Infusion, Temp: 66 C (150F) , Time: 90 min, Amount: 16 L

YEAST:
Danstar - Nottingham Ale Yeast

2

Do you have access to Briess Pale Ale malt? I would opt for this as opposed to Wey Pale, but the Wey Pale would work plenty well.

I would also opt for Briess Roasted Barley as opposed to Wey Roast, but (again) not a deal-breaker in my book.

Looks good, albeit a bit much for casual drinking :smiley:

3

You know, I just made an oatmeal stout with the Weyermann roasted barley, and it tastes kind of odd. Kind of musty and earthy. Like a damp forest? I’m not sure if it was just an old sack, but I will be using Briess instead.

I should have mentioned, I only have access to Briess specialty malts. Weyermann only for the base. But do you really find that much difference between the two?