Big-Ass Russian Imperial Stout Brew-ma-geddon!

[ManhattanProjectBrewing]

My Brew Partner and I love brewing together but we also live for brewing test and/or experimental batches on our own in order to prove or disprove our little individual theories. Living in the good ol’ Pacific Northwest it’s hard to find some of the infamous Midwest / East Coast goodies; so, in attempt to perfect our craft, based on hard-to-find examples, we’re always tinkering with recipes and ingredients. None-the-less, over a brew-fueled debate I set out on a mission to craft an extract RIS that would rival the best examples we’ve had…. He says it cannot be done with an extract method…. I am going to prove him wrong. Or am I? Let the games begin…………

VANILLA-BOURBON BARREL-RUSSIAN IMPERIAL-MOCHA-MILK CHOCOLATE STOUT

Method: Extract
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 3.75 gallons
Boil Gravity: 1.220 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Water: House Filtered / No Salts Additions
Yeast [11g Packets] – Multiple Strains: (3) US-05 / (3) US-04 / (1) Windsor
Primary Temp: 70F
Carbonation: Forced [keg] 1.8 VCo2
Source: Manhattan Project Brewing

VITALS
Original Gravity: 1.150 (Actual)
Projected Final Gravity: 1.050 (+3 days 1.099 Actual / +5 days 1.080 Actual / +10 days 1.076 Actual / +14 days 1.070 Actual)
Projected Primary ABV (standard): 13.12% (10.5% Actual)
Projected Finished ABV (With added Woodenville Boubon): 15.5% (13% Actual)
IBU (tinseth): 70.89
SRM (morey): 40

FERMENTABLES
12 lb Liquid Malt Extract - Extra Light
3 lb Dry Malt Extract - Extra Light
2 lb Brown Sugar
1 lb Lactose (Milk Sugar)
0.5 lb Maltodextrin
24 oz Molasses
0.53 lb Corn Sugar – Dextrose

STEEPING GRAINS
1 lb American - Caramel / Crystal 40L
0.5 lb American - Roasted Barley
0.375 lb United Kingdom - Black Patent
0.375 lb American – Chocolate

HOP SCHEDULE
2 oz Warrior Pellet 90 min
2 oz Columbus Leaf/Whole 60 min
2 oz Magnum Pellet 60 min
2 oz Cascade Pellet 5 min

ADDITIONAL INGREDIENTS
1 each Crushed Whirflock Tablet 20 min
4 tsp Yeast Nutrient 20 min
3.5 oz Coarsely Ground Espresso Beans 5 min
16 oz Milk Chocolate 5 min
2 tsp Vanilla Extract 5 min

CONDITIONING TINCTURE (Made on Brew Day)
x3 Vanilla Beans (Split & Scraped)
x4 oz Cocoa Nibs
x3 oz Med Toast Oak Cubes
x3 oz Raisins
x2 Star Anise Pod
750ml Woodenville Bourbon

Primary x 4 weeks @ 70F
Secondary [Keg] Add Tincture & Contents to suspended sterile bag w/marbles x6 Months
Carb / Serve and/or Bottle / Get lit / Sleep naked in tub / Find underwear in tree

Cheers!

-JM

 

[electrolight]

Jeez. Grain or not that's a big beer... I have a feeling it will be quite a while before you reach a verdict...

 

[ManhattanProjectBrewing]

Jeez. Grain or not that's a big beer... I have a feeling it will be quite a while before you reach a verdict...

Hehe... Yeah; about another six months I presume before I can even taste it. I did another hydrometer reading today and she appears stalled at 1.076 Oh well, I will either pitch some champagne yeast (11g) on Friday or use some San Diego Super yeast... Haven't decided yet. I at least need to reach 1.060 before I even think about aging this syrup bomb... I'd like to get to 1.050 optimally, but, We'll see where she goes. Stay tuned!

Cheers,

-JM

 

[ManhattanProjectBrewing]

Well…. I decided to pitch some San Diego Super Yeast…. To no avail. I aerated and re-pitched, No action for 4 days so I assumed we were at terminal gravity. No worries though, she hit terminal gravity of 1.070 so it’s still 10.5% and with the bourbon addition we’re at a final ABV of 12.2% -- All in all not bad; not optimal, but not bad.

Lessons Learned:

1.) 3.5oz Course Ground Espresso lingers quite long. We’ll see how 8 months aging mellows the coffee notes. I'll drop to 2oz next batch for a side by side.

2.) AERATE! AERATE! AERATE! The next batch I do… Here in a couple weeks, I will aerate for 3min with pure O2! I only aerated for 1min this last go ‘round and let’s just say it was an extremely uneventful ferment / silly-mellow krausen. I'll also bump up the nutrient / energizer addition from 4tsp to 6tsp.

3.) Granted, I have another 8 months on oak but I would bump up the already (bourbon soaking) 3oz medium toast cubes to 4oz heavy toast for the next batch.

4.) With gravity samples and the like I will CERTAINLY do a 6gal batch. I was left with 4-ish gallons after all was said and done. Not nearly what I expected but hey… Live and learn. I’ll report back monthly with tasting notes as it sits at cellar temps on 10psi (kegged).

Cheers,

-JM

 

[ManhattanProjectBrewing]

As far as current tasting notes:

Obviously non-carbonated… But the aroma after the tincture addition (at kegging) was absolutely un-freaking-believable!!!! Man, o’ man if this concoction pans out this will be an epic RIS with an extremely complex palate.

The appearance was lighter than anticipated. I maximized the boil with all additions up front in order to darken the wort but still it’s not where I want it. Though the calculated SRM was 40 we’re at approx.. 30-35 SRM. Not bad but I will certainly change up the steeping grist to darken the color to at least 60 SRM.

The flavor is at worst….. Confusingly complex. With dark stone fruit, vanilla, faint oak (I want MORE!) BIG chocolate, even BIGGER COFFEE, dark roast, caramel, smooth bourbon, surprisingly balanced with good malt, bitter hops, very minimal booze but enough warmth and bite to let you know it’s BIG!...Oh and a richness unparalleled; this is a stout for sharing… from 11oz packaging! HA!

The mouthfeel is.. Well, chewy. Chewy to the point of being clingy; clingy like a 2 month old Beagle with separation anxiety. The palate lingers and dominates anything previously eaten / imbibed. This one is not for the faint of heart… However I will, for drinkability sake lose the Maltodextrine and cut the Lactose to 0.5lb. That’s the least I can do. <evil grin>

Overall… It’s hard to tell at this point being so green. Alcohol warmth is present but not in-yo-face like some RIS examples I’ve tried. I personally prefer an example that is a little less chewy but I do enjoy the sweet/bitter/complex nuances. It’s not cloyingly sweet but this particular batch will make one helluva RIS ice cream float! …….On to the next batch; Version 2.0!

Cheers,

-JM

 

[ten80]

Try oxygenating at 12hrs and adding your simple sugars (dextrose, brown sugar, and molasses) in small doses after fermentation is 2/3 or so complete. You can do a mini-boil to dissolve the sugars, but you will have to take the extra volume into account.

Yeast will prefer to metabolize glucose (from simple sugars) and it is then more difficult for them to switch metabolisms to break down maltotriose and maltose. Lactose, albeit non-fermentable, still increases the concentrations of sugars in the beer, further stressing the yeast, so you might consider adding that prior to bottling.

Did you pitch the high-gravity yeast while it was actively fermenting? Making a mini-starter (300-400 ml) and letting it go for a couple hours will prep your high gravity yeast for immediate action. Add champagne yeast only as a last resort as it will inhibit beer yeast activity and cannot break down maltose or maltotriose.

good luck!

 

[Hopinista]

Sounds interesting! I'd love to hear how it's drinking in 4 months or so.

You said you weren't happy with the color, why didn't you use some dark dme?

 

[ManhattanProjectBrewing]

Try oxygenating at 12hrs and adding your simple sugars (dextrose, brown sugar, and molasses) in small doses after fermentation is 2/3 or so complete. You can do a mini-boil to dissolve the sugars, but you will have to take the extra volume into account.

Yeast will prefer to metabolize glucose (from simple sugars) and it is then more difficult for them to switch metabolisms to break down maltotriose and maltose. Lactose, albeit non-fermentable, still increases the concentrations of sugars in the beer, further stressing the yeast, so you might consider adding that prior to bottling.

Did you pitch the high-gravity yeast while it was actively fermenting? Making a mini-starter (300-400 ml) and letting it go for a couple hours will prep your high gravity yeast for immediate action. Add champagne yeast only as a last resort as it will inhibit beer yeast activity and cannot break down maltose or maltotriose.

good luck!

Absolutely! I will most certainly address my fermentation schedule come version 2.0 -- I did not do anything else different regarding fermentation and yeast strategy than I typically do with my big beers (Never THIS big though...) I will calculate volumes as suggested as well as feeding additions. I will also change up my yeast strain.... As read in my lessons learned I think your suggestions coupled with my above changes will make for another round of interesting experiments! Cheers mate and many thanks for the input!

Best,

-JM

 

[ManhattanProjectBrewing]

Sounds interesting! I'd love to hear how it's drinking in 4 months or so.

You said you weren't happy with the color, why didn't you use some dark dme?

Thanks! I will be taking monthly samples with report... Stay tuned! Regarding dark DME..... I dunno. I really just didn't think about it but maybe for round 2 I will change out a few pounds for dark DME (However I prefer LME from MoreBeer! It's just fresher that’s all....)

Come end of March we'll have another report. Cheers!

-JM

 

[ten80]

Fantastic, I like your spirit. I may have to try a high gravity brew soon :cross:

 

[ManhattanProjectBrewing]

Fantastic, I like your spirit. I may have to try a high gravity brew soon :cross:

Hehe... I try. And, yes! You need to do a big brew. However, this one was funny.... I just did a Quadruple before the RIS with no problems at all (12.81 % ABV). I like big beers... I'm a sucker for challenges. Ha!

Cheers,

-JM

 

[Bobbybob]

You could always try this.:rockin:
https://www.homebrewtalk.com/ice-concentration-to-resurrection.html
I want an a reason to try it. I may be the first person to be hoping for a stuck fermentation.:smack:

 

[ten80]

I just ice concentrated some extra stout I had fermented out in a growler and the result is impressive; rich flavors and no harshness. ABV is probably around 15%. The ice water left behind did not taste good and may have had some harshness or off-flavors trapped in it. Anyways, my point is that you could ice-concentrate and resurrect, but leave behind the ice water and add boiled water instead to make a better product.

 

[ManhattanProjectBrewing]

You could always try this.:rockin:
https://www.homebrewtalk.com/ice-concentration-to-resurrection.html
I want an a reason to try it. I may be the first person to be hoping for a stuck fermentation.:smack:

I just ice concentrated some extra stout I had fermented out in a growler and the result is impressive; rich flavors and no harshness. ABV is probably around 15%. The ice water left behind did not taste good and may have had some harshness or off-flavors trapped in it. Anyways, my point is that you could ice-concentrate and resurrect, but leave behind the ice water and add boiled water instead to make a better product.

Hmmmm.... Yes, yes that seems rather interesting; however, I am proud to report... I don't believe I will be changing anything on this recipe except the lactose [add at bottling] lose the maltodextrine, aerate more and slightly change my yeast strategy. Patience is not a virtue within my list of strengths, so I decided to do a little taster ahead of schedule -- Meaning, last night… With friends.

Appearance: As previously mentioned, this example was lighter than calculated (At kegging / Terminal Hydrometer reading)…. But, for some reason, whether or not the ink monkeys broke into my stash and colored this bad boy within the last week or so…. It poured as black as midnight with faint ruby hues around the edges / head line when held to incandescent light. The head was thick, creamy, and tight…. Just how I like it! (Insert comments here) The head sits proudly perched, two fingers high on top of this brew; a dark, spadiceous head that persisted through the last sip (Poured 8oz). This behemoth of a RIS began lighter than expected but has cellared (within a week mind you) to what was hoped for… I am pleased.

Aroma: One word….. COFFEE. Then, deep dark chocolate, oak, malt acidity, vanilla, licorice, and an amusing bourbon backbone that lingers… I am a HUGE bourbon fan and drawing this example into my nostrils inundates my olfactory with memories of all my favorite beverages wrapped up in one tasty, pretty little midnight package. Merry Christmas to me! Boom.

Taste: One word… Chocolate. Followed by an orgasm… Seriously though, chocolate dominates this beguiling rollercoaster of complexity. Sweet and satisfying… Like Yooper! Though the flavors are complex; coating the palate with a balanced sweetness, full dark chocolaty mocha bliss, vanilla, bourbon, oak, and faint licorice notes dancing with stone fruit and thoughts of pancakes – The flavor is balanced with roast malt tannins, strong but prudent hop bitterness, and a sensation of luxury. I have tasted similar examples that cost $30+ that were in their own right “tasty” but fell short… Mainly when consuming anything you just paid $30+ for it better do something naughty. This example delivers.

Mouthfeel: One word… Burly. This massive RIS is rich; chewy, clingy, lingering, husky, domineering, and just plain porcine. Damn, I mean I had to [obviously] visit a thesaurus to articulate this obese beverage. Finishing at a staggering 1.070 (My research, though never imbibed, of the infamous Dark Lord reveals 1.064 is commonplace for the bourbon barrel aged variety) this is one extract RIS for the books. I WILL NOT change a thing [except the above mentioned minor alterations]. Granted, after adding the full 750ML of bourbon tincture (seen in Post #1) and rinsing the glass containers with more bourbon (Lower Grade.. Approximately 250Ml) the ABV went up (Finished ABV approximately 13%) and the viscosity is now lower than 1.070 (More in line with Dark Lord). Even though the viscosity allows this to be in the drinkable range; however, I must say… 8oz. of this recipe is enough.

Overall: Sit back, relax, and imbibe with 8oz. of this formidable extract version of an impeccable Bourbon Barrel Aged Russian Imperial Stout. Pour this force-carbed version (1.8 VcO2) into a chalice from 8 inches off the tap and watch the bubbles dance. I suggest serving this one in the cellar temp range (50F to 60F) in order to pull every last bit of complexity from the dark depths within. For the first RIS, not to mention first extract RIS, I would suggest this recipe to anyone who has $100 and a few months to spend. With minimal labor and maximum reward… Why wouldn’t you?!? MAKE THIS BEER!

*** Now, I know all who may be reading this are perhaps in disbelief… Without a doubt, as reiterated every sip from the challenger, I won the competition. I won the bet. I won a great example of a beverage that does not exist in my cellar. And in the spirit of homebrewing, in one month’s time I will select the first three replies (ten80 you’re already gett’n one!) to send out a sample for examination (Sorry, lower 48 Only). I cannot be the only one who has the opportunity to evaluate a treat like this. So, in the spirit of what brewing and giving is… April 1st at midnight submit your reply to be one of four to evaluate this example. Hell, I may be biased, I may be crazy, I may just be plain chalk-full-o-poop…. You’ll have the chance to tell me.

Cheers,

-JM

 

[Hopinista]

"One word" followed by 90 words

Good to hear it came out good though!

 

[ManhattanProjectBrewing]

"One word" followed by 90 words

Good to hear it came out good though!

One word for those of us who don't like to / don't know how to read (This includes me) and 90 words for self-indulgent conceit. HA!

Cheers,

-JM

 

[Mx750ktm]

Awesome Job sounds like an amazing beer!!! Plus you won your Bet with your buddy cant beat that haha. Your latest description of the brew is mouth watering to say the least. I might have to give this a whirl.:rockin:

 

[nhindian]

Wow this sounds amazing! If you are feeling even more generous I'd love to give this a try!

 

[Newsman]

Damn, sounds intriguing. I, too, like chewy, flavor bombs! I might have to try this. One other thing you might try is a staggered nutrient addition like they do with mead. Just a thought.
I just might have to try this... Sounds VERY good and very much like something I'd like!

 

[ManhattanProjectBrewing]

Awesome Job sounds like an amazing beer!!! Plus you won your Bet with your buddy cant beat that haha. Your latest description of the brew is mouth watering to say the least. I might have to give this a whirl.:rockin:

True story.... Nuth'n like winning a bet amongst competitive amigos! Thank you for the kind words.... And yes, make this beer! You will not be disappointed. However, true feedback will be received once I enter a few comps this summer / winter.... Then my opinion will be validated / shot down. But until then... I'll just have to trust my taste buds. Ha!

Cheers Mate,

-JM

 

[ManhattanProjectBrewing]

Wow this sounds amazing! If you are feeling even more generous I'd love to give this a try!

Absolutely! I would most certainly be up for another opinion! I see your screen name indicates NH... Is that New Hampshire by chance? If so, and if you'd be interested I would love to trade a sample or two.... Lemme know!

Cheers,

-JM

 

[ManhattanProjectBrewing]

Damn, sounds intriguing. I, too, like chewy, flavor bombs! I might have to try this. One other thing you might try is a staggered nutrient addition like they do with mead. Just a thought.
I just might have to try this... Sounds VERY good and very much like something I'd like!

Mmmmm... Yes. The trade option is always a possibility. Hit me up; I'm sure we can come to an amicable arrangement.

Cheers Mate,

-JM

 

[ManhattanProjectBrewing]

All packaged up and standing proudly!



And the April verdict… Well, I pulled this beast off the gas (ambient) and transferred to the keezer (40F). I do admit that the colder temps make the viscosity a bit more lingering but all in all….

Appearance: Not much has changed but as the temp dropped so did the SRM… Weird (I think the beer actually settled as it chilled) None-the-less, still pretty good. The colder temps also eliminate the head when poured… Not cool but I just have to pour from a longer stream (i.e. lower the glass). I may just package the rest and store at ambient for a year or two… We’ll see.

Aroma: From Coffee to Bourbon and now to HUGE oak. This fledgling is evolving daily. The coffee is almost absent but the oak… Oh, the oak. Personally, I hope the oak fades. Will it?

Taste: Again, from chocolate, coffee, bourbon, and woody oak to an amalgamation of flavors that kind’a meld confusingly until falling back to cellar temps, where the coffee sips back in and the oak... Oh, the oak. I hope the oaken bourbon fades….

Mouthfeel: If you can see the pattern forming, the lower temps (40F – 45F) are doing funny things in the evolution. I predict by 6 months this one will finally come together as a single unit though showcasing individual flavors and build on the complexity rather than beckon WTF!?! In a good way, mind you. None-the-less, the mouthfeel is thick, sticky, and at above cellar temps lingers with a dessert-like quality. Not bad at all... Certainly a good candidate for floats, fireside sipping, and dancing naked by firelight.

Overall: At this point it’s hard to tell… Right outta primary and for the first month in secondary the flavors captivated and were distinguishable but as this RIS evolves through its stages the acid bite comes and goes (weekly) and the aroma changes through a myriad of phases. All in all, not bad for an extract RIS that consequently won me some bragging rights with my buds. I will leave the floor open and let a few HBT brothers at brew to chime in when they receive the samples I sent. Granted, it may be awhile due to personal preference and patience… We’ll see if they decide to crack open the first night or wait a few months… Time will tell.

Cheers,

-JM