Help with a RIS extract - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help with a RIS extract

Reply
 
Thread Tools
Old 10-26-2009, 06:46 PM   #1
oberonsd73
Recipes 
 
Sep 2008
Posts: 28


I want to make a Spicy Mayan Chocolate Imperial Stout.

For those of you fortunate enough to have Chauao's Spicy Mayan Hot Chocolate, this is a bit of the flavor im looking for in the beer. It's really good, and would I think be interesting in something big like an RIS.

It's a Partial Mash since I don't yet have a All-Grain set up.

Here's what I have so far. Please comment.

Batch Size: 5 gallon
Boil: 3.5 gallon

4# Light Dry Extract (Late boil 15min)
5# Dark Dry Exract (Late boil 15min)

2.5# Pale Malt 2 row
.75# Caraaroma
.5# Chocolate Malt
.25# Roasted Barley

1oz Columbus 14% (90min)
1oz Challenger 7.5% (45min)

2 pkg Nottingham

some amount TBD Spicy Mayan Hot Chocolate mix from Chauao (Chocolate, Cinnamin, Pasila Chile). Added last 5 min of boil or at flame out (enough to melt it in)


__________________
Bottled:
Amber Colored Wit
Chocolate Robust Porter
English Premium Bitter

In queue:
South by Southwheat from Austin Home Brew

 
Reply With Quote
Old 10-26-2009, 06:59 PM   #2
scinerd3000
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


the only suggestion i have about the chocolate is you will want to give it enough time to melt and have any cocoa fat boil off as to not impede head production on the beer. I would deffinitly not add at flame out...5 minutes should be good


__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-26-2009, 07:08 PM   #3
ChshreCat
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,538
Liked 538 Times on 431 Posts


I just looked it up and that stuff has 7g of fat in each 3Tbsp serving. That's a lot off fats to introduce to your wort. I bet you could do your own blend of fat free cocoa powder, pasilla chile, cayenne pepper and cinnamon (what they use in theirs) and come up with about the same thing. That way you won't have to worry about so much fat ruining your head.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 10-26-2009, 07:15 PM   #4
krugulitis
Recipes 
 
Sep 2009
San Diego, CA
Posts: 66

I would ditch the dark dry extract personally. You have more control over your recipe if you stick with the light stuff (the dark stuff already has a bunch of specialty grains included in it). I would also bump up the amount of chocolate malt and roasted barley (i like my RIS's to have a defined roasty, coffee flavor and aroma). Lastly, I would also have to say that ChshreCat is right about introducing fat into your wort - avoid if at all possible.

 
Reply With Quote
Old 10-26-2009, 09:52 PM   #5
scinerd3000
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


Quote:
Originally Posted by ChshreCat View Post
I just looked it up and that stuff has 7g of fat in each 3Tbsp serving. That's a lot off fats to introduce to your wort. I bet you could do your own blend of fat free cocoa powder, pasilla chile, cayenne pepper and cinnamon (what they use in theirs) and come up with about the same thing. That way you won't have to worry about so much fat ruining your head.
with that much fat in the beer your going to want to give it plenty of time to break down in the boil...or you could always rack off from under it...in theory it should float
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-26-2009, 10:01 PM   #6
Trencher
Recipes 
 
Aug 2007
Columbus, NC
Posts: 336
Liked 2 Times on 2 Posts


Definitely skip the dark extract, go with the lightest you can get all the time. Since you're mashing anyway pull any malt-derived color and flavor from mashed grains. Then you don't have to worry about reproducing the recipe as all-grain or if the dark DME is not available.

You might also try a more neutral bittering hop than Columbus. Challenger is good AFAIK or Magnum would work well.
__________________
Look out Ricky, his pants are off! His pants are off!

 
Reply With Quote
Old 10-27-2009, 02:49 AM   #7
krugulitis
Recipes 
 
Sep 2009
San Diego, CA
Posts: 66

Quote:
Originally Posted by Trencher View Post
You might also try a more neutral bittering hop than Columbus. Challenger is good AFAIK or Magnum would work well.
Can you really taste the difference in a bittering hop?

 
Reply With Quote
Old 10-27-2009, 05:27 PM   #8
oberonsd73
Recipes 
 
Sep 2008
Posts: 28

Thanks for the suggestions so far. I'll have to evaluate and change things up a bit (zero dark DME for instance). Maybe add a little more of the chocolate and roasted grain.
__________________
Bottled:
Amber Colored Wit
Chocolate Robust Porter
English Premium Bitter

In queue:
South by Southwheat from Austin Home Brew

 
Reply With Quote
Old 10-27-2009, 05:57 PM   #9
Trencher
Recipes 
 
Aug 2007
Columbus, NC
Posts: 336
Liked 2 Times on 2 Posts


Check out the recipes for the 08-08-08 RIS a number of us brewed last year. With 88 IBU and 8.88% ABV this was a wonderful beer that aged very well. I'd love to brew another batch myself, in fact!


__________________
Look out Ricky, his pants are off! His pants are off!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
swapping extract out for organic extract, is only diff color? jigidyjim Beginners Beer Brewing Forum 1 07-21-2009 04:50 AM
late extract addition with 2 types of extract jigidyjim Beginners Beer Brewing Forum 5 06-17-2009 02:38 AM
Difference in Dry Malt Extract and Liquid Extract ohill1981 Beginners Beer Brewing Forum 6 12-09-2008 03:44 PM
Sapporo Clone with Extract - please recommend rice extract amount NitrouStang96 Recipes/Ingredients 0 04-10-2008 07:19 PM
Conversion Equations: AG to Extract and vice versa || Grain, Extract, Hops, Boil size NitrouStang96 Beginners Beer Brewing Forum 2 02-01-2008 04:44 AM


Forum Jump