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Old 10-27-2009, 11:50 PM   #1
martinirish
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Default All-Grain - Irish coffee imperial stout

Recipe Type: All Grain
Yeast: Wyeast 1028 London ale
Yeast Starter: yes
Additional Yeast or Yeast Starter: wyeast 176 Belgian Abby ale II (2nd week primary)
Batch Size (Gallons): 5.5
Original Gravity: 1.116
Final Gravity: 1.027
IBU: 49
Boiling Time (Minutes): 120
Color: 73
Primary Fermentation (# of Days & Temp): 28
Additional Fermentation: bottle conditioned
Secondary Fermentation (# of Days & Temp): 56
Tasting Notes: see below

Grain/sugar bill
2 row 1.8L 37 PPG 8.8#
Munich 10L 35 PPG 2.2#
Caramel 80L 34 PPG 1.1#
Roasted barley 594L 25 PPG 1.1#
Chocolate malt 555L 28 PPG 1.1#
Special B 115L 31 PPG 1.1#
Carapils 3L 32 PPG 1.1#
Flaked barley 2L 31 PPG 1.1#
DME 6L 42 PPG 2.2# @ boil
Corn sugar 0L 46 PPG 1.1# @ 2nd week primary
Treacle 80L 35 PPG 1.1# @ 2nd week primary
Lactose 0L 35 PPG 1.1# @ bottling

Hops
Northern Brewer (8.7% AA, UK) 1.0oz @ 60min
Chinook (12% AA, US) 1.0oz @ 60min

Other
Irish moss 2 ts @ 10min
Calcium carbonate 3 ts
Jameson Irish whiskey 26 fl.oz (1 bottle) @ bottling
Ground aromatic coffee beans 7oz @ flame out
Ground aromatic coffee beans 10.6oz @ secondary

Mash schedule
Mash in @ 159F for 60min (1.25qt/lb = 5.5 USG)
No mash out
Sparge @ 176F with 7.2 USG (1.63qt/lb)

Brewing notes
I brewed a 5 USG batch, pitched 1028 and fermented for a week. Then I boiled the treacle and corn sugar in 0.5 USG, cooled and dumped in the fermenter an added 1762.
I racked in secondary carboy on 10.6oz of ground coffee beans. Bottled at 2.1 volumes with lactose and whiskey. FG was took before sugar, lactose and whiskey additions. I had to rebottle with fresh yeast 3 months after because it did not carbonate the first time.
Approx. abv 12.5% but gaseous chromatography analysis gave 11.8% instead (I brought a few samples at school )
About the coffee: it should be a strong but not acidic blend and highly aromatic. I used a "Sumatra" blend.

Tasting notes
Maybe too much coffee, which eventually fade with time leaving a coffee bitterness and acidity. Alcohol warmth, but not harsh or solventy. Hops and maltiness seem ok. No head.
Needs amelioration but it's a good start.

Next time
- Replace 2 row and munich with english pale ale
- No carapils
- Cold-steepping and/or vodka infusing the coffee
- vanilla, for complexity
- One strain of yeast, probably a neutral one

Suggestions are welcome!
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Primary:
Secondary: Fruit Lambic, Flanders Red Ale, Scotch whisky-like ale
Bottled/Ready to drink: Strong scotch ale, English-style barleywine, Baltic Porter, 'Tsar Bomba' RIS, Belgian Quad, Irish Red Ale, Saison, ESB, APA, Old Ale, 'Black Devil' Imp. Stout and more
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Old 10-28-2009, 12:56 AM   #2
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Quote:
Approx. abv 12.5% but gaseous chromatography analysis gave 11.8% instead (I brought a few samples at school )
Wouldn't a GC give you ABW?
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Old 10-28-2009, 01:36 AM   #3
martinirish
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I didn't do the analysis myself, I gave my samples to 2nd year students in analytical chemistry. I don't know how, and not allowed, to use the GCs since I'm studying in chemical engineering... The results they gave me were in abv, so they probably made an abv/abw calibration line.
I'll ask to see the protocol they used.

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Quote:
Originally Posted by blackwaterbrewer
F**k authority. F**k the homeowners. F**k the government.
Primary:
Secondary: Fruit Lambic, Flanders Red Ale, Scotch whisky-like ale
Bottled/Ready to drink: Strong scotch ale, English-style barleywine, Baltic Porter, 'Tsar Bomba' RIS, Belgian Quad, Irish Red Ale, Saison, ESB, APA, Old Ale, 'Black Devil' Imp. Stout and more
Next: ?

Last edited by martinirish; 10-28-2009 at 01:42 AM.
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