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Home Brew Forums > Home Brewing Beer > Extract Brewing > Vanilla Imperial Stout
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Old 12-30-2012, 05:40 PM   #1
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Default Vanilla Imperial Stout

Here's my 2nd batch of RIS. My last one I used oak chips, 2 vanilla beans, and some bourbon. I am going to leave out the oak chips, and up the other 2. I just made this last night, and it's going crazy this morning.

6 lbs light dme
3 lbs amber/golden dme
3 lbs dark dme (adding in few days with the molasses.)
1 lb roasted barley
1 lb chocolate
1 lb black patent.
1 lbs molasses
3-4 vanilla beans
12-16 oz bourbon
2 wyeast smack packs American ale yeast.
2 oz summit at 60 min
3 oz Fuggles at 30 min
5 oz dextrose for priming

OG was 1.094, but that's before the dark dme and molasses. Taking those into acct it should be around 1.123! The FG is est at 1.031, but I have a feeling it'll finish lower? Given that OG and FG, this should be nice at 12.1%. The wort looked super black, it is fermenting at a nice 64°. The apt temp is at 50°, so this is fermenting crazy warm. Luckily I'm not in that part of my apt, I'm sick so I'm stuck in bed in my warm bedroom. I had to crack a window last night to get the room temp down, because I didn't want it fermenting in a 70° room, even with all my heat turned off (it was staying warm probably from the boiling and cooking I did, plus the other ppl below me blasting their heat).

I will ferment this for a month, then I will leave it in the secondary for 3-4 months. My first RIS didn't last so long, I have only 2 bottles left, they have been in bottles for about 5-6 months. They turned out great, I just want to try it with out the bold oak, and more vanilla and bourbon.

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Old 12-31-2012, 03:32 AM   #2
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Curious about three things


1. Why are you adding DME in a few days?
2. Wy are you using three different types of DME?
3. Why do you feel your final gravity reading will be what you think it is? Previous experience?

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Old 12-31-2012, 05:55 AM   #3
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Quote:
Originally Posted by DurtyChemist View Post
Curious about three things


1. Why are you adding DME in a few days?
2. Wy are you using three different types of DME?
3. Why do you feel your final gravity reading will be what you think it is? Previous experience?
Seconded.

Also, if it gets to 12%, you may want to consider adding some more yeast, maybe champagne yeast, when you bottle.
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Old 12-31-2012, 12:58 PM   #4
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Originally Posted by DurtyChemist View Post
Curious about three things

1. Why are you adding DME in a few days?
2. Wy are you using three different types of DME?
3. Why do you feel your final gravity reading will be what you think it is? Previous experience?
I could get away with light dme for sure, was just considering dark dme for the added crystal malts for more flavor, but I guess I already have enough. I'm adding it to kick fermentation up again to get it to hit the final gravity. I know someone that does thus with his big beers and it alwaysworks for him, also for my last RIS. My last RIS, my gravity hit 1.020, but that was with wlp1099 high gravity yeast, I wanted to use a different yeast, so out prob won't be that low.

Edit, my last RIS just about hit 12%.
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Old 12-31-2012, 01:03 PM   #5
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Seconded.

Also, if it gets to 12%, you may want to consider adding some more yeast, maybe champagne yeast, when you bottle.
My last RIS, the carbonation came out just about prefect without adding yeast. This yeast is different, so I'll think about it. There is almost no head, but kind of expected with a big beer. A little more head would be nice, but maybe I shouldn't brew up beers this big! If FG drops to 1.024 it'll hit 13%. Maybe I'll try that this time.

Thanks guys
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Old 01-01-2013, 03:57 PM   #6
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So do you boil the DME,chill it then add to the fermenter to give the yeast some new sugar?

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Old 01-01-2013, 10:40 PM   #7
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I have to admit that this is sounding delicious. Never made a stout or even drank a stout. I love my Honey Porter tho.

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Old 01-01-2013, 11:45 PM   #8
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So do you boil the DME,chill it then add to the fermenter to give the yeast some new sugar?
Yes, I have shook the fermenter yesterday and today to keep it going strong. Once it starts to slow, I'll add more of those sugars for all that yeast to eat up.
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Old 01-01-2013, 11:46 PM   #9
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I have to admit that this is sounding delicious. Never made a stout or even drank a stout. I love my Honey Porter tho.
The last one turned out great. When it warms up a bit, the flavors are fantastic.
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Old 01-03-2013, 03:18 PM   #10
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I added the 3 lbs dme and 1 lb molasses to the fermenter last night. It kicked back up crazy again soon after. I also cut up and scraped 6 vanilla beans, with 2 cups of knob creek single batch bourbon. 16 oz, and 6 vanilla beans should take me where I want to go, lol. The vanilla beans will soak in the bourbon for about a month before I added it to the secondary.

The volume is about 5.25 gallons now.The more the better.

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