I have a RIS that was supposed to be a Kate the Great clone, but due to the unavailability of several grains, I had to freestyle pretty much the entire recipe. So… seeing as though SWMBO is named Kate (Katia) and IS Russian, I’m going to call it “Kate, the Russian, Imperial Stout”
I also plan to bottle with 11.2 oz bottles and cover with wax to assist with aging.
OG was 1.108 and I used WLP099. Fermented cold (60-64F) and it went absolutely bonkers… blew off almost .75G. I have about 4-4.25G left after adjusting for trub loss. Estimated 11.5% ABV +/-
It’s in the 3rd week of primary, not sure where the gravity falls at the moment, but I know I need to start thinking about the next step. I need opinions and advice.
3 choices are:
Vanilla & Chocolate
Coffee & Chocolate
Leave it as is
I would add a few ounces of chocolate (2-3 oz) to the secondary and rack on top. Any suggestions on what kind of chocolate to use? Should I use more or less? I’m looking for a nice accent.
If I use vanilla, I will cut two beans, scrape and probably soak them in 100 proof vodka for several days and add everything to the secondary with the chocolate.
If I use coffee, I plan on cold brewing 4 oz of coffee in approximately 20 oz of water and adding it at bottling. Since we are out of Blue Mountain coffee, I will probably use Kona. Blue Mountain is also $35/lb, so I want to make sure the technique is sound before I venture into that arena.
I made a small stout (OG 1.047) off of the same bed and plan to use coffee at bottling. I guess that will be my trial run, but I don’t think it will be ready for consumption in time.…
Or should I just leave it alone and let it ride, as is, with some aging in the secondary? Guess this option will depend on how the sample tastes.
Thank you in advance!!