Extract - Imperial Choc Stout

bubbachunk · 04-30-2009, 04:15 PM

Recipe Type: Extract
Yeast: Safbrew S-33
Batch Size (Gallons): 5
Original Gravity: 1.096
Final Gravity: 1.024
Boiling Time (Minutes): 60
Color: Black
Primary Fermentation (# of Days & Temp): 7-10 days
Secondary Fermentation (# of Days & Temp): 14 days
Tasting Notes: Will add when I crack one open tonight

9# LME
2# Crystal 120
2# English Chocolate
1.5# American Black Patent
1.5oz Kent gold @ 60 min
1.5oz Kent gold @ 30 min
16 oz coco @ 15 min

The gravities are estimated using beer calculus since I forgot to take an initial when I brewed this. This is by far my favorite beer that I have made thus far and plan to brew it again with some tweaking.

Let me know if you have any questions.

bubbachunk · 04-30-2009, 10:15 PM

Malty but as sweet of the gravity may imply. The chocolate is not overpowering and is most evident in the finish. Head retention is lacking due to the coco powder but that is made up for in flavor.

Tim27 · 07-06-2009, 04:48 AM

Quick questions. Did you use light or dark extract? What type/brand of cocoa did you use? Will regular chocolate malt suffice for the English Chocolate?

bubbachunk · 07-06-2009, 01:20 PM

Quote:

Originally Posted by Tim27

Quick questions. Did you use light or dark extract? What type/brand of cocoa did you use? Will regular chocolate malt suffice for the English Chocolate?

Light. Ghirardelli (although something fat free may work better for head retention). Should be fine.

HossBeer · 06-06-2011, 06:13 AM

Quote:

Originally Posted by bubbachunk

9# LME
2# Crystal 120
2# English Chocolate
1.5# American Black Patent
1.5oz Kent gold @ 60 min
1.5oz Kent gold @ 30 min
16 oz coco @ 15 min

The gravities are estimated using beer calculus since I forgot to take an initial when I brewed this. This is by far my favorite beer that I have made thus far and plan to brew it again with some tweaking.

Let me know if you have any questions.

I only got 2 brews under my belt thus far, so forgive me if this is a dumb question, but is this asking for 9 pounds of light LME, 2 pounds of crystal 120, and 2 pounds of english chocolate? That seems like a lot of ingredients. How long did you steep the grains? I think I'm gonna try to make this one next.

bubbachunk · 06-20-2011, 12:16 AM

Quote:

Originally Posted by HossBeer

I only got 2 brews under my belt thus far, so forgive me if this is a dumb question, but is this asking for 9 pounds of light LME, 2 pounds of crystal 120, and 2 pounds of english chocolate? That seems like a lot of ingredients. How long did you steep the grains? I think I'm gonna try to make this one next.

Yes, you could probably cut it down a little bit. It was a very big beer and perhaps a bit to heavy on the roasted malts but the vanilla helped mellow it out.

I steeped the grains for 30 minutes.

HossBeer · 06-22-2011, 11:00 PM

Quote:

Originally Posted by bubbachunk

Yes, you could probably cut it down a little bit. It was a very big beer and perhaps a bit to heavy on the roasted malts but the vanilla helped mellow it out.

I steeped the grains for 30 minutes.

Also, what kind of yeast?

HossBeer · 06-22-2011, 11:04 PM

NM I'm an idiot and didn't re read original post

nateand · 08-25-2011, 03:55 PM

What about the vanilla? I couldn't find it in the recipe. Did you just crack a vanilla bean in the secondary?

bubbachunk · 08-27-2011, 08:58 PM

Quote:

Originally Posted by nateand

What about the vanilla? I couldn't find it in the recipe. Did you just crack a vanilla bean in the secondary?

Sorry about that omission. 2 beans split and scraped in secondary for 1 month. Beans were ~4 inches long Tahitian