I have a RIS that was supposed to be a Kate the Great clone, but due to the unavailability of several grains, I had to freestyle pretty much the entire recipe. So
seeing as though SWMBO is named Kate (Katia) and IS Russian, Im going to call it Kate, the Russian, Imperial Stout :rockin: I also plan to bottle with 11.2 oz bottles and cover with wax to assist with aging.
OG was 1.108 and I used WLP099. Fermented cold (60-64F) and it went absolutely bonkers blew off almost .75G. I have about 4-4.25G left after adjusting for trub loss. Estimated 11.5% ABV +/-
Its in the 3rd week of primary, not sure where the gravity falls at the moment, but I know I need to start thinking about the next step. I need opinions and advice.
3 choices are:
Vanilla & Chocolate
Coffee & Chocolate
Leave it as is
I would add a few ounces of chocolate (2-3 oz) to the secondary and rack on top. Any suggestions on what kind of chocolate to use? Should I use more or less? Im looking for a nice accent.
If I use vanilla, I will cut two beans, scrape and probably soak them in 100 proof vodka for several days and add everything to the secondary with the chocolate.
If I use coffee, I plan on cold brewing 4 oz of coffee in approximately 20 oz of water and adding it at bottling. Since we are out of Blue Mountain coffee, I will probably use Kona. Blue Mountain is also $35/lb, so I want to make sure the technique is sound before I venture into that arena.
I made a small stout (OG 1.047) off of the same bed and plan to use coffee at bottling. I guess that will be my trial run, but I dont think it will be ready for consumption in time.
Or should I just leave it alone and let it ride, as is, with some aging in the secondary? Guess this option will depend on how the sample tastes.
Thank you in advance!!
OG was 1.108 and I used WLP099. Fermented cold (60-64F) and it went absolutely bonkers blew off almost .75G. I have about 4-4.25G left after adjusting for trub loss. Estimated 11.5% ABV +/-
Its in the 3rd week of primary, not sure where the gravity falls at the moment, but I know I need to start thinking about the next step. I need opinions and advice.
3 choices are:
Vanilla & Chocolate
Coffee & Chocolate
Leave it as is
I would add a few ounces of chocolate (2-3 oz) to the secondary and rack on top. Any suggestions on what kind of chocolate to use? Should I use more or less? Im looking for a nice accent.
If I use vanilla, I will cut two beans, scrape and probably soak them in 100 proof vodka for several days and add everything to the secondary with the chocolate.
If I use coffee, I plan on cold brewing 4 oz of coffee in approximately 20 oz of water and adding it at bottling. Since we are out of Blue Mountain coffee, I will probably use Kona. Blue Mountain is also $35/lb, so I want to make sure the technique is sound before I venture into that arena.
I made a small stout (OG 1.047) off of the same bed and plan to use coffee at bottling. I guess that will be my trial run, but I dont think it will be ready for consumption in time.
Or should I just leave it alone and let it ride, as is, with some aging in the secondary? Guess this option will depend on how the sample tastes.
Thank you in advance!!