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Old 09-21-2012, 09:10 PM   #1
johnnytaco
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Default All-Grain - Chocolate Cherry Imperial Stout

8lb Great Western Two-Row Pale
7lb Maris Otter
2lb 10L Munich
1lb "Special B"
1lb Flaked Oats
1/2lb Black Patent Malt
1/4lb Chocolate Malt

70 minute mash @ 152F
Sparge with 170F liquor up to 6.75 gal
120 min boil schedule

2oz Nugget 12.9%AA 4.8%Beta @ 90 min
1oz Wilamette @ 60 min
1oz Citra 15.6%AA 3.5%Beta @30 min
.28oz Northern Brewer @15 min
1tsp Irish Moss @ 10 min

6lb Dark Cherries
1 Campden Tablet
8oz Cacao Nibs

Pitched yeast @ 70F for 10 days. On ninth day, placed 6 lbs Dark Cherries in 6 gal fermentor with 1 chushed Campden Tablet. After 24 hours, racked onto cherries for 21 days. Racked to terciary fermentor with 8 oz cacao nibs, then bottled.
That's where I am today. Will comment in a few weeks on what is tasting like. One of my best beers yet, and that's flat and unconditioned.

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Old 09-21-2012, 09:17 PM   #2
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I wrote the wrong thing about how long it sat on the cherries in instructions, but I can't figure out how to fix it, will do asap. If trying, use notes from bottom

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Old 09-22-2012, 05:29 PM   #3
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Can't wait to hear feedback.
My buddy has gooseberries n blueberries. Stouts aren't really my style but all in learning the craft and certainly trying new things. I brewed evil jays and it's fermenting now with pacman yeast. I'm ready to experiment with different additions. Not really sure how to add them yet.

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Old 09-24-2012, 09:03 PM   #4
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Originally Posted by advogold View Post
Can't wait to hear feedback.
My buddy has gooseberries n blueberries. Stouts aren't really my style but all in learning the craft and certainly trying new things. I brewed evil jays and it's fermenting now with pacman yeast. I'm ready to experiment with different additions. Not really sure how to add them yet.
How is the Pacman yeast? I haven't seen it out this way. Stouts all have early hop additions, so they lend themselves to fruits and chocolate. I had a Firestone-Walker Parabola for my birthday and this was my way of trying to re-create that beer without having access to wooden barrels and not wanting to wait a year to try it! I have also done a raspberry belgian stout. From what I've read and tried, if you add the fruit to the boil or primary, it comes out wine-like and unless that's what you're going for, I don't reccommend it. I tried to let this one ferment almost all the way before adding the fruit because I was pushing the alcohol tolerance of the yeast and still got a big second push when the cherries were added. 10% is low for the Wyeast Irish Ale yeast, since I got mine well over 11% I have made blueberry beer, but would love to try goseberry. I jumped in headfirst with my first four beers having some kind of addition to them and almost all have turned out great. Let me know if you need any help.
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Old 10-04-2012, 04:53 AM   #5
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Hell yeah!
This is my first time using pacman just got another smack pack for next brew. It's supposed to ferment well from 60-72 and high alcohol tolerance fruity finish apparently it's what rogue uses in all their beers. I like rogue chocolate stout that's what's turned me on to brewing stouts. I want to do a Baltic Porter in my next few brews also trying pacman. I'm basically stealing eviljays recipe maybe a tweak here n there but it's the backbone of my stout experiments lol

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Old 10-05-2012, 01:36 PM   #6
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Hmm, got here from the other Choc cherry stout recipe and this one looks good too.

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Old 10-05-2012, 01:44 PM   #7
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Hmm, got here from the other Choc cherry stout recipe and this one looks good too.
Thanks. It's still conditioning, but every day it gets harder to wait. I have made chocolate beers with cocoa powder and think the flavor isn't as nice as cacao nibs. Gotta love Imperial Stouts as the weather changes. I woke up to an inch of snow on my porch today!
-JT
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Old 10-07-2012, 02:44 PM   #8
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Gosh this looks so good

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Old 10-25-2012, 03:32 PM   #9
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JT I was thinking of adding some pureed figs to a Christmas stout and oak chips to secondary. Not sure how to puree the dried figs from bulk section of grocery store. Thanks for any help.

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Old 11-13-2012, 05:33 PM   #10
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JT I was thinking of adding some pureed figs to a Christmas stout and oak chips to secondary. Not sure how to puree the dried figs from bulk section of grocery store. Thanks for any help.
As a chef, I would take the figs and put them into some wort and bring it to a boil, then let them sit for an hour or so to re-hydrate. Quarter them and return to a boil. Place figs and wort into a cleaned and sanitized fermenter while still at a safe temperature, put on airlock and let cool before racking primaried beer onto them. I wouldn't puree the figs, unless you have a filter set up. Purees are hard to get out of beer from my experience. Also, I have noticed that dark beers kind of hide the subtle flavors of some fruit because of the roasty/burnt flavors in the malt. Fig isn't the strongest flavor out there. I made a pumpkin pie porter a month ago and it totally hid the pumpkin flavor. The spice comes through fine, but am going to try next time with a lighter brew. Your idea sounds like it would be awesome as a barley wine.
Now that it's conditioned, this beer rocks my world. It has a beautiful ruby/black color and a pinkish head that doesn't quit. The cacao adds a nice bitterness that almost dissappeared after the cherries were done fermenting. It definately has a cherry wine taste to it and finished at 11.7%. I've brewed it again and I've only let the cacao nibs sit for four days before bottling and added a half tsp of organic vanilla with the priming sugar. As of bottling, the vanilla filled a gap in the flavor profile I was shooting for without detracting from the stoutieness(is that a word yet?) I hope you can forgive me for putting a recipe up here without trying the finished product. I have no need to change this recipe from here on out. Enjoy all!
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Last edited by johnnytaco; 11-13-2012 at 05:50 PM. Reason: spelling
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