White Russian Imperial Stout

[mwiggi1]

I have played it safe for my first 8 all grain brews, clones, smashes, smash +'s, But now I want to venture way way off.

I want to do a White Russian Imperial Stout. I am thinking the grain build of an RIS, adding lactose, and some kahlua soaked oak cubes.

please opine.

Grain Build:
- 15 lbs. Rahr Pale Ale malt
- 0.5 lbs Roasted Barley
- 0.5 lbs English Black Malt
- 0.5 lbs English Chocolate Malt
- 0.5 lbs English Medium Crystal

Hops:
1.75 summit (60) mins
2 Cascade (Flameout)

Additional items:
.75 lb lactose
Kahlua Soaked oak cubes

Yeast
WY3787

 

[m00ps]

That looks like a solid recipe, but why are you using Belgian yeast? Wyeast makes a seasonal "Belgian Stout" yeast that may better suit your recipe. If you really want to use a Belgian yeast, 3522 might suit it a bit better since its more spicyish and not tons of dark fruits like the other Belgian yeasts. I just think the yeast esters will totally overpower any White Russian flavors you'll be trying to highlight

are you going to add the cubes along with the liquor? I think that's what I'd try doing. I've only ever done bourbon soaked though which is a lot less....thick than kahlua

 

[mwiggi1]

That looks like a solid recipe, but why are you using Belgian yeast? Wyeast makes a seasonal "Belgian Stout" yeast that may better suit your recipe. If you really want to use a Belgian yeast, 3522 might suit it a bit better since its more spicyish and not tons of dark fruits like the other Belgian yeasts. I just think the yeast esters will totally overpower any White Russian flavors you'll be trying to highlight

are you going to add the cubes along with the liquor? I think that's what I'd try doing. I've only ever done bourbon soaked though which is a lot less....thick than kahlua

Thanks for the tip about the yeast. I am actually unsure what to do with the Kahlua, i want it for flavor, but i don't know how to put it in the beer. I don't really know what is the possibility of infection with such a low level liquor. I am almost just thinking about adding it in a bottling.

 

[GuldTuborg]

Why the worry of infection? I'm not seeing the risk.

If you do add liqueur at bottling, don't forget to account for the fermentability of the sugars in it. And 1762 makes a killer RIS. Trust me.

 

[Paradigm]

Yeah, I wouldn't worry about infection. If the Kahlua was any danger of infection it would already be fermenting. Commercial products are generally very safe in this sense.

 

[mwiggi1]

Thanks, now the only thing to figure out is how much Kahlua to add.

 

[GuldTuborg]

Thanks, now the only thing to figure out is how much Kahlua to add.

When you pull a gravity sample, get an extra large one. Right on a pint or so. Start experimenting with different measured doses, and find the one that works best for your palate. Just keep very detailed notes and measurements. Then just multiply it out to your full remaining volume, measure it out, and pour it in.