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

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Oct 18, 2013
Reaction score
Long Beach
Recipe Type
All Grain
WLP090 (Super San Diego)
Yeast Starter
Yes (2L)
Additional Yeast or Yeast Starter
Yes (in secondary
Batch Size (Gallons)
Original Gravity
Final Gravity
Boiling Time (Minutes)
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%)

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.