Spice, Herb, or Vegetable Beer Milk Chocolate Coffee Russian Imperial Stout (RIS)

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Joined
Oct 18, 2013
Messages
4
Reaction score
1
Location
Long Beach
Recipe Type
All Grain
Yeast
WLP090 (Super San Diego)
Yeast Starter
Yes (2L)
Additional Yeast or Yeast Starter
Yes (in secondary
Batch Size (Gallons)
3
Original Gravity
1.092
Final Gravity
???
Boiling Time (Minutes)
60
Primary Fermentation (# of Days & Temp)
7 @ 65
Secondary Fermentation (# of Days & Temp)
7 @65
Tasting Notes
Dark malty flavor, with lingering coffee taste, I hope the cacoa nibs balance it out.
13.0 lb Pale Malt (Maris Otter)(3.0 SRM) (78%)
1.50 lb Black Patent Malt (550.0 SRM) (9%)
0.50 lb Chocolate Malt (350.0 SRM) (3%)
0.50 lb Roasted Barley (595.0 SRM) (3%)
0.50 lb Carafa Special III (520 SRM) (3%)
0.50 lb Crystal 75 English (75 SRM) (3%)
-------
16.5 lb TOTAL GRAIN BILL

1.00 oz Kirkland House Blend (Medium Roast) Coffee
(2 tbsp)(mashed @ 20m)***

0.50 lb Lactose @ 60m
1.00 oz Columbus @ 60m
1.00 oz Williamete @ 30m

3.00 oz Cacao Nibs (Secondary)

2 Pkgs WLP090 Super San Diego
-----------------------------------
Mashed at 140 for 20m
Mashed at 150 for 40m (added 2qts @ 160 to raise temp)
Fly Sparged @ 168
Collected 4 gallons wort and boil off was 1 gallon
Started boil of wort for 10 min prior to adding hops
-----------------------------------
*** I took whole coffee beans and put them in a small baggie and just used a meat tenderizer to crush them. I never ground them.

This was my first attempt at a Stout. I have to give full credit to Bertus Brewery (bertusbrewery.com) for all his work he did and the advise he gives on his website. I modified a few things from multiple recipes as well. I never had used WLP090 but everyone was right when they say it attenuates very quickly. My OG was 1.092 and after a week it dropped to 1.032.

After a week I placed the cacoa nibs in the secondary with another pitch of WLP090 to drop the gravity again.
 
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