Irish coffee imperial stout

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martinirish

Well-Known Member
Joined
Sep 5, 2007
Messages
112
Reaction score
0
Location
Quebec City, Canada
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
Boiling Time (Minutes)
120
IBU
49
Color
73
Primary Fermentation (# of Days & Temp)
28
Secondary Fermentation (# of Days & Temp)
56
Additional Fermentation
bottle conditioned
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 :D)
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!
 
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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