New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Can you Brew It recipe for Terrapin Wake N' Bake Coffee Oatmeal Imperial Stout




Reply
 
LinkBack Thread Tools Display Modes
Old 01-16-2011, 09:54 PM   #1
EricCSU
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Austin, TX
Posts: 1,165
Liked 50 Times on 25 Posts
Likes Given: 1

Default Can you Brew It recipe for Terrapin Wake N' Bake Coffee Oatmeal Imperial Stout

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

THIS WAS DEEMED NOT CLONED by a vote of 3-1, however it was found to be very close and the reasoning for the differences is described below.

OG 1088
FG ?
IBUs 44.4
SRM 57

6.8kg US 2-row 68%
800g crystal 80lov 8.1%
700g flaked barley 7.1%
700g flaked oats 7.1%
300g british black patent 450lov 3%
300g british chocolate malt 350lov 3%
300g british roasted barley 450lov 3%

British malts are Thomas Fawcett.

Boil for 90min

21g Chinook 13%AA at 60min
14g Nugget 13%AA at 30min

Wyeast 1272

Mash at 152F for 60min

Ferment at 66F-68F.

Add coffee at 14.6g/gallon of beer, which is 73g in 5 gallons of beer. The coffee is 60% Costa Rican/20% Guatemalan/20% Zimbabwe. [The actual coffee that Terrapin uses can be found here]

Ferment completely, then rack beer onto coarse ground coffee, hold for 48 hours.

Discussion notes:
JP did not account for the decrease in efficiency due to brewing a bigger beer, his version had a OG of 1080. JP used WLP001 and Jamil reported that the small differences between the two beers could be accounted for in this fact. JP used a different coffee than what the brewer recommended, which could possibly account for another difference.



__________________

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

Can You Brew It Recipe Database
Convert an all grain recipe to extract
Hop Substitution Chart

EricCSU is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2011, 03:18 AM   #2
Brew'n
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 12
Default

Thanks for posting, looking forward to brewing this one.



__________________
Brew'n is offline
 
Reply With Quote Quick reply to this message
Old 09-29-2011, 10:51 PM   #3
Spintab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Atlanta, Georgia
Posts: 470
Liked 35 Times on 26 Posts
Likes Given: 2

Default

About to brew this in the next couple days. Almost 22 pounds of grist, wow. I was fortunate enough to have visited Terrapin recently and picked up a can of the Wake and Bake coffee. I'm just as excited to drink it as I am to use it in the beer.

__________________

Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

Spintab is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 12:02 AM   #4
dignifiedb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Rockford, MI
Posts: 25
Default

A few quick questions. First, how long should this sit in primary?

Second, I get that you rack onto the coarsely ground coffee. Should I sanitize the coffee somehow? Also, I'm not sure what the recipe means when it says "hold for 48 hours" after racking onto the coffee beans. Does that mean I only keep it in secondary for 48 hours and than rack the beer off the coffee and into a keg? I could be wrong, but don't most stouts sit longer than than this before they're kegged or bottled?

Sorry, still rather new at this and really want to try to brew this?

__________________

Last edited by dignifiedb; 12-16-2011 at 10:21 PM.
dignifiedb is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 01:46 PM   #5
Spintab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Atlanta, Georgia
Posts: 470
Liked 35 Times on 26 Posts
Likes Given: 2

Default

I let mine sit in the primary for 2 weeks, two weeks secondary. Two days before I bottled it, I crushed the coffee and added it to the secondary and cold crashed in attempts to get the coffee to slowly sink. I didn't do anything to sanitize it. You could let it sit in the secondary for any amount of time then just add the coffee a couple days before you bottle or keg. If you want to use a "tertiary" you could. That's technically the way they do it at Terrapin. I thought that would be a pain on a home brew level.

Mine tasted great going into bottles but I'm going on about 6 weeks now with very little carb. It's a fairly big beer, I kinda assumed this would happen. I'll post an update when one is properly drinkable.

__________________

Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

Spintab is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2011, 10:25 PM   #6
dignifiedb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Rockford, MI
Posts: 25
Default

I never really bottled (except for the Blichman gun off the keg), so I'm guessing that your beer has sat in the bottles for six weeks and still isn't carbed enough. Is letting it sit this long ideal to help the flavors settle?

Do you think it would be fine if I transferred it into a keg after four weeks (two in primary and two in secondary) and carbed it like I do with my other beers, or do you think the beer should sit longer than four weeks before being kegged/carbed? Thanks so much for the help on this one. Hoping to brew it Sunday!

__________________
dignifiedb is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2011, 12:28 AM   #7
Spintab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Atlanta, Georgia
Posts: 470
Liked 35 Times on 26 Posts
Likes Given: 2

Default

I couldn't give you a good answer to that because I've never kegged, lol. I have a couple sitting here that I got on cyber monday but I haven't put anything in them yet. Just to note, I usually keep all my beers in the primary for 2 weeks, regardless if they are done or not. This one was still at 1.030 at 2 weeks so I kept it in the secondary for two weeks to try to get it to come down more. Never happened. I will say that it was really sweet for about 3 or 4 weeks in the bottle. I keep trying to see if it's ready so I've had at least one a week since about 2 weeks in bottles. The sweetness may have just been from priming sugar though. I would think if you are concerned, it wouldn't hurt anything to keep it in the secondary for and extra week or two before it goes into the keg. I only say this because once it's in the keg I'd assume you'd chill it right away right? This would slow down the aging process. The other option is do two weeks primary, two weeks secondary (with the coffee in at 2 days prior to kegging), keg it, then keep your hands off it for as long as possible. The cool thing about a keg is you could pull an ounce or two off it just to check every once in a while to see how it's doing. If you're happy with it right away, you're good to go. You could always bottle a few from the keg to age too. Whenever I bottle a batch, I fill 5 or 6 bombers and the rest 12oz bottles. The bombers I tuck into the back of the fridge and come back to them later to see what age has done to them.

As far as the actual brew day, if I remember, the mash temp Spike uses is pretty high to keep the body up. Like I mentioned, mine finished at about 1.030 so it might not hurt to keep you're mash temps a little lower. I would have liked for it to finish a little lower but tis is life and yeast.

Good luck! I live within distribution range of Terrapin so my wife and I get this beer whenever we can. It's fantastic. I figured I'd just make a batch of it this year instead. That and we went to their hop harvest festival so I was able to nab a can of the coffee blend for it.

Keep us updated how it turns out. I'm sure I'll be brewing it again at some point myself.

__________________

Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

Spintab is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2011, 01:34 AM   #8
dignifiedb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Rockford, MI
Posts: 25
Default

Thanks so much for the quick reply! Yeah, once we put the beer in the keg it goes into our keezer and chills. I probably will lower the mash temp so the beer finishes below 1.030. Hoping that if we brew on Sunday that the beer will be drinkable by end of January. But, like you said, the nice part about kegging is we can easily sample throughout while it's in the keg. My wife and I usually drink/brew IPA's, and whenever we brew a heavier beer (stout, robust porter, etc.) they usually last a a couple months. Interesting to tast the subtle changes in flavor over time. Will definitely bottle a few to age too.

Again, thanks for the help! lol...you gotta get those kegs set up! Cheers!

__________________

Last edited by dignifiedb; 12-17-2011 at 01:36 AM.
dignifiedb is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2011, 06:04 PM   #9
Spintab
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Atlanta, Georgia
Posts: 470
Liked 35 Times on 26 Posts
Likes Given: 2

Default

Quote:
Originally Posted by dignifiedb
Again, thanks for the help! lol...you gotta get those kegs set up! Cheers!
No problem. I have an amber less than a week away from going into a keg. Sooo excited to not have to bottle it. It's brewed with 100% home grown hops:]
__________________

Primary: Honey Kolsch Take 2
Kegged: Alt
Kegged: meBohPils
Bottled: Belgian Gold

Spintab is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2011, 07:15 PM   #10
dignifiedb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Rockford, MI
Posts: 25
Default

Brewed on Tuesday. OG came in a little low (1.082), but otherwise a great brew day. Wife's addition of some oatmeal cookie spices with five minutes left in the boil was our only deviation from the recipe. Fermenting like mad in the basement right now!!! Glad I used a blow off tube or I'd have a stout covered laundry room.



__________________
dignifiedb is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oats! Southern Tier Imperial Oatmeal Stout Recipe? JCB Recipes/Ingredients 4 07-17-2011 06:29 PM
Terrapin Coffee Oatmeal Imperial Stout Clone Naked_Eskimo Recipes/Ingredients 22 01-12-2011 05:02 PM
Chocolate Oatmeal Imperial Stout Recipe help joebme Recipes/Ingredients 1 06-04-2010 05:52 PM
Terrapin Wake N' Bake Coffee Oatmeal Imperial Stout Edcculus Recipes/Ingredients 15 08-27-2009 03:27 AM
Advice on Bourbon-Oak Aged Coffee Oatmeal Imperial Stout TheObsession Recipes/Ingredients 9 05-12-2009 05:41 PM