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Thought I'd throw this one out for the class. I'm pulling out all the stops for this one and cleaning out leftover ingredients. I want a big, Winter brew and this will probably be my last brew until the weather cools again in late summer/early fall. I'll be pouring the wort over a previous yeast cake. Lemme know what ya think!

Svetlana's Cokolad Imperial Stout
( Шоколада Имперский толстотный Светлана )
Recipe 2005 by Mark Pannell

A Russian Imperial Stout with a hint of chocolate.

OG: 1.101
FG: 1.025
ABV = 10.3%

Extracts:
6.6 lbs. Northwestern Dark extract
3 lbs. plain light DME

Grains:
1 lb. US Crystal malt (30-L)
1/2 lb. Simpson Chocolate malt, 2-row (425-L)
1/2 lb. Belgian Black patent malt, 2-row (550-L )
1/2 lb. British roasted Barley (500-L)
1/2 lb. Belgian CaraPils malt, 2-row (5.9-L)
1/2 lb. flaked oats
4 oz. flaked wheat

Bittering hops:
1 oz. Nugget [13.5% AAU] (80 mins.)
.5 oz. Nugget [13.5% AAU] (60 mins.)

Flavoring hops:
1 oz. Fuggles [4.1% AAU] (45 mins.)
.5 oz. Kent Goldings [4.7% AAU] (30 mins.)

Finishing hops:
1 oz. Kent Goldings [4.7% AAU] (10 mins.)

Misc. Flavorings:
1/2 lb. Turbinado sugar (30 mins.)
3/4 lb. brown sugar (30 mins.)
8 oz. Nestle’s cocoa powder (30 mins.)
8 oz. lactose powder (20 mins.)

Yeast:
White Labs WLP007 Dry English Ale (cake from previous batch)

Primary:
7 days at 70o F

Secondary:
21 days at 70o F

Total boil:
110 minutes


Crack the grains, place in muslin grain bag and hold at 155o F for 45 minutes in approximately 6 quarts of water. Remove grains and increase heat to a boil. Mini-sparge with approximately 3 quarts of 170o F water. Add cocoa powder and hops per schedule above. Cool wort to 70o - 80o F and top off to 5 gallons. Pitch yeast when cooled to 70o F. Prime with 1-1/4 cups plain DME. Bottle condition for 6 months.

1/2 lb. Simpson Chocolate malt, 2-row (425-L)
1/2 lb. British Black patent malt, 2-row (550-L )
1/2 lb. British roasted Barley (500-L)


This is a HUGE amount of this type of grain for this size recipe! You'll probably be making something that tastes a lot like Cajun Coffee.. Good luck tho.. I respect your enthusiasm!

Ken

rixport said:

... You'll probably be making something that tastes a lot like Cajun Coffee...

Click to expand...

That's kinda what I'm going for - at least I want it to be heavy, roasty and coffee-like. I'm looking forward to seeing how this turns out!

I'm about to do this again in the next 3-4 weeks as an all grain. I'm down to my last couple of bottles. None of them carbonated at all. Maybe I'll need to add more yeast at bottling time - maybe the yeast in the primary was spent. However, it still came out very, very tasty! I liked to drink it just as it was. With some carbonation, it would be even better!

It had a nice roasted flavor, but not at all overpowering. The chocolate taste was too subtle to me. I'd like to up that somehow. It seemed pretty balanced, but I think I might up the IBUs just a bit, too.

I'm thinking I'll leave the recipe as is except to substitute ~14 lbs of 2-row for the extracts, drop the brown sugar and up the Turbinado sugar to a 1-1/2 lbs. Any suggestions would be appreciated.

Я думаю вы имеет больше потехи чем сумашедший научный работник законно позволен иметь!

homebrewer_99 said:

Я думаю вы имеет больше потехи чем сумашедший научный работник законно позволен иметь!

Click to expand...

You're probably right!

I brewed this last Saturday and it's just about finished primary fermentation. I used a blow-off tube and it's a damn good thing I did. It was bubbling so rapidly by Sunday afternoon, it sounded like a helicopter!

Here's the AG recipe:

Svetlana's Cokolad Imperial Stout
A ProMash Brewing Session Report
--------------------------------
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
----------------
Batch Size (Gal): 5.50
Total Grain (Lbs): 20.56
Brewhouse Efficiency: 75 %
Wort Boil Time: 110 Minutes

Actual OG: 1.112 Plato: 26.30
Est. FG: 1.024 Plato: 6.08

Alc by Weight: 9.08% by Volume: 11.76%

Actual Mash System Efficiency: 74 %
Actual Points From Mash: 88.35

Pre-Boil Amounts
----------------

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
68.1 14.00 lbs. Pale Malt(2-row) America 1.036 2
7.3 1.50 lbs. Turbinado Sugar Generic 1.046 0
4.9 1.00 lbs. Crystal 40L America 1.034 40
4.9 1.00 lbs. Roasted Barley Great Britain 1.029 500
4.0 0.81 lbs. Chocolate Malt Belgium 1.030 425
2.4 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
2.4 0.50 lbs. Flaked Barley America 1.032 2
2.4 0.50 lbs. Flaked Oats America 1.033 2
2.4 0.50 lbs. Milk Sugar Generic 1.030 0
1.2 0.25 lbs. Black Malt Belgium 1.030 550
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------
1.00 oz. Nugget Whole 12.50 42.8 80 min.
0.50 oz. Nugget Whole 12.50 20.1 60 min.
1.00 oz. Fuggle Whole 4.10 11.8 45 min.
1.00 oz. Fuggle Whole 4.00 6.5 30 min.
1.00 oz. Goldings - B.C. Whole 4.00 6.5 30 min.
1.00 oz. Goldings - B.C. Whole 4.00 2.6 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Droste Cocoa Powder Other 15 Min.(boil)
0.33 Oz White Star Chocolate Extract Other 21 Days(fermenter)

Yeast
-----
White Labs WLP007 Dry English Ale (from previous slurry)

Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 18.56
Water Qts: 22.00 - Before Additional Infusions
Water Gal: 5.50 - Before Additional Infusions
Saccharification Rest Temp: 155 Time: 120
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 176 Time: 45
Runnings Stopped At: 1.010 SG 2.56 Plato

Special instructions: Dislove cocoa in hot water and add to boil. Add Chocolate extract at secondary.

That sounds great....where'd you get the recipe? Or is that yours?

Dude said:

That sounds great....where'd you get the recipe? Or is that yours?

Click to expand...

It's mine. I borrowed a lot from various places - mostly the Internet, a little from Daniel's Designing Great Beers. The idea for the amount of chocolate extract came from the Young's Chocolate clone in this month's BYO.

I actually bought White Star extract online and received it late last week, just for this brew. When I took the OG reading, it was thick as 10W30!

Great efficiency for such a huge brew, as well.