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For coffee you can add whole coffee beans in secondary. Its a pain in the butt trying to siphon the brew later on as for chocolate flavor, you can add chocolate extract and if you are going for a more natural cocoa flavor you can add cocoa nibs in secondary as well. Mind you a brew this big can...

You are probably right Eric, but multiple sources have multiple numbers. To give you a recent example, if you go to midwest supplies they state it as a "94 to 133" L malt, if you go to northern brewer they state it as a 147 L malt, on the other hand if you go to rebel brewer they state it as 148...

You gotta love the Special B but I think there is something darker in this brew, which is why I am aiming towards C-150. I must admit I havent tried it yet though so cant say for sure. I am planning on doing so though between brews. As for the hops, yup, more Chinook needed for bittering in...

how about just plain' ol US-05 / WY 1056?

Bottled the beast today. Massive coffee taste and smell. Didnt add coffee at bottling. Now for the long wait. Cracking it open officially this coming fall. will sample a bottle here and there, just to make sure everything is going fine, of course. ;) Happy brewing everybody.

I hear pacman has high attenuation and flocculation. I am really interested to see how it would take down ruination. The beer is relatively big. It should be very clean, relatively free of esters even when fermenting high. Happy brewing.

Just tried a 4.5 week sample of the Shakespeare. It is truly amazing.- This brew is ready to drink and the best part is, it can only get better. I just moved it to the basement (~60-62F) to condition some more while it is still cold here in Northern VA. I am planning on having one a week...

Intersting that you say that Stub, mine was malty, hoppy but not bitter enough. So my V.2 of this recipe will include the C-150 (maybe some Special B in there too) and one more 60 min hop addition. How about yours, was it bitter enough like an A.B or hop aroma and flavor?

I personally didnt cold press, I used the beans straight into the secondary. I am always afraid of getting a bad batch so I sterilize or sanitize everything. In this case Kentucky Bourbon plus beans. I you want to cold press, I would advise using the minimum amount possible to get the most...

Added some Kentucky Bourbon to mine, along with the beans. Should drive the FG down just a notch. Cant wait to bottle this one, then wait till Fall 2012 for the gran unveiling.

ready to brew this one very soon, at first chance actually. got grains crushed and hops weighed out. brewing soon. i ll post updates.

A really nice thread for a really great brew. Looking forward to how this one turns out. The grains are crushed and ready to go. After a minor set back we should be good to go. Happy brewing everyone.

Yup. I think you said it best.

Might be right guys, can say till I taste it, then I ll know for sure. For the imperial stout, give it time.- Its drinkable right out the primary but I wouldn't recommend it. I am ageing it so I ll have some left for next fall/winter. I used to think dark brews were fine had fresh, was...

Yeah I dont mind waiting this one out. I will be brewing in between the waiting time so I kinda have a rotation thing going on. I box my brew and mark the dates I want to have a tasting. Usually its 2 week, 4 week and 6 week. But it also depends on the brew. For my most recent Founders Breakfast...

Rounder, smoother, more uniform taste. The hops and malt will blend together better. It wont be hop or malt forward, simply a good attempt at A.B. and very reminiscent thereof. I dry hopped this one quite a bit and hope that by the time the brew is conditioned (I am estimating about an 8 week...

No mate, I do not ferment high when I am making pale ales and IPAs, so hopefully I do not have any fusels in there. (As as side note, I have only had chlorophenols from bad H2O and trust me you can spot that as soon as the bottle opens. Still drank that crap, cant waste a brew). When I say...

Could the freshness have anything to do with it you think? This is a relatively big brew, at 7.2 - 7.5 ABV it takes some time to condition. Plus the store bought AB will never be as fresh as homebrew. Could our brews, even with C-150 just be too green? My first bastard clone was bottled on...

Go with the gut, make the C-150. I support.- Worse case, you end up with an awesome, yet not so Bastardly, brew. That cant be that bad now, can it? I am surely making a small batch of bastards, one with C-150 surely.

1.061 might just be a bit too low for this brew. You never know though, it might turn out just great. I would still dry hop it accordingly. If you are short on hops save the dry hop for a V.2 of Ruination. In any case, happy brewing.