Imperial Stout Double-W Imperial Stout - Page 5 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Imperial Stout Double-W Imperial Stout

Reply
 
Thread Tools
Old 05-04-2009, 03:35 AM   #41
r2eng
 
r2eng's Avatar
Recipes 
 
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,476
Liked 33 Times on 28 Posts


You need to raise the temp to 168.
__________________
Engineer, Animator, Brewer.

 
Reply With Quote
Old 05-08-2009, 04:24 AM   #42
Jeepnbrew
Recipes 
 
Feb 2009
Longmont, CO
Posts: 53

1 week fermenting and still bubbling a bit. Did you sit in the primary for 2 weeks?

The side batch of 2 gallons, I added chocolate, clove and pinch of rosemary. We shall see.. Bubbling as well..

 
Reply With Quote
Old 05-08-2009, 02:04 PM   #43
r2eng
 
r2eng's Avatar
Recipes 
 
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,476
Liked 33 Times on 28 Posts


I would leave it there until the fermentation stops. Use a hydrometer! Steady readings for 3-4 days means it's done.

I would add the chocolate and other ingredients in the secondary. You may lose a LOT of the flavor and aroma if put in the primary.
__________________
Engineer, Animator, Brewer.

 
Reply With Quote
Old 05-30-2009, 08:03 PM   #44
Yeastie
Recipes 
 
Apr 2009
Posts: 73
Liked 3 Times on 3 Posts


OG 1.100 FG 1.026, 9.7% ABV. Primary for a month secondary for a month bottled today. Gonna age it for a month or two.

 
Reply With Quote
Old 06-14-2009, 01:28 AM   #45
FailureDrill
 
FailureDrill's Avatar
Recipes 
 
Jan 2009
Posts: 96
Liked 1 Times on 1 Posts


Bought all the ingredients for this recipe today. This will be my biggest beer so far. I couldn't find pale chocolate, so I just got another .5# of the 350 SRM chocolate in it's place. My LHBS was also out of Safeale S05, so I subbed in Wyeast Pacman yeast, we'll see how it comes out. Psyched to brew it though!

 
Reply With Quote
Old 06-15-2009, 06:01 AM   #46
FailureDrill
 
FailureDrill's Avatar
Recipes 
 
Jan 2009
Posts: 96
Liked 1 Times on 1 Posts


Used a double batch sparge with this and pulled 7 gallons of wort out of the mash (which only dropped 2 degrees in my insulated keggle mash tun). After boiling down to about 5.5 gallons, I came up with an OG of 1.096. Not great efficiency, but apparently from what I read, to be expected with big large grain bill beer. I didn't think of capturing more of the wort for a smaller beer, I will do that next time. Black as coal the wort was, and thick. The foam from aeration had a brown color. I believe this is going to be an awesome brew. Probably primary for 3 weeks to a month. We'll see how it does.

Thanks again for the recipe.

 
Reply With Quote
Old 06-15-2009, 04:33 PM   #47
r2eng
 
r2eng's Avatar
Recipes 
 
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,476
Liked 33 Times on 28 Posts


Don't let it age too much... the bitterness goes away after 9 months or so.

You wouldn't think so., but it does!

I have brewed this 3 times now, and have found the "sweet spot" for aging is about 3 months.
__________________
Engineer, Animator, Brewer.

 
Reply With Quote
Old 06-15-2009, 04:36 PM   #48
claphamsa
Professional Jezter PWNZR
HBT_LIFETIMESUPPORTER.png
 
claphamsa's Avatar
Recipes 
 
Dec 2007
TK PK
Posts: 4,982
Liked 36 Times on 32 Posts


really? wow! i need to tap mine now then... i think its been 5 months! I was gonna wait for fall!
__________________
I collect magnetic bottle openers... so if you see something nice......

claphamsa on untappd

 
Reply With Quote
Old 06-16-2009, 06:38 AM   #49
FailureDrill
 
FailureDrill's Avatar
Recipes 
 
Jan 2009
Posts: 96
Liked 1 Times on 1 Posts


3 Months is perfect, as I was trying to make a big beer that I could start cracking open in the fall when it starts cooling off.

24 hours in, the Pacman yeast from the smack pack are kicking ass and bubbling away aggresively and my garage smells like coffee and chocolate. Thanks for the recipe.

 
Reply With Quote
Old 06-16-2009, 11:28 AM   #50
claphamsa
Professional Jezter PWNZR
HBT_LIFETIMESUPPORTER.png
 
claphamsa's Avatar
Recipes 
 
Dec 2007
TK PK
Posts: 4,982
Liked 36 Times on 32 Posts


Quote:
Originally Posted by FailureDrill View Post
3 Months is perfect, as I was trying to make a big beer that I could start cracking open in the fall when it starts cooling off.

24 hours in, the Pacman yeast from the smack pack are kicking ass and bubbling away aggresively and my garage smells like coffee and chocolate. Thanks for the recipe.
so was I! I just also figured it at needed 6-7 months aging.
__________________
I collect magnetic bottle openers... so if you see something nice......

claphamsa on untappd

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Imperial Double Chocolate Stout thewurzel Specialty, Fruit, Historical, Other Homebrew Recipes 10 02-07-2015 04:34 PM
Oaked and Smoked American Imperial/Double Stout TheDudeAbides2014 Recipes/Ingredients 1 06-23-2014 12:15 AM
double chocolate imperial stout aharri1 General Beer Discussion 13 11-17-2013 11:52 PM
double chocolate russian imperial stout aharri1 General Techniques 11 12-19-2011 03:10 AM
A Double IPA/ Imperial stout from a reg kit? Kimura360 Beginners Beer Brewing Forum 1 02-23-2009 03:53 PM


Forum Jump