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BrewBlog: Chocolate Imperal Stout

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

OG Range

FG Range

ABV Range

Color Range

Brewer:	Tom D
Brew Date:	November 04, 2009
Tap Date:	December 12, 2009
Yield:	10 gallons
Conditioning:	Keg

Batch No:	01-09
OG:	1.094
Status:	On Tap

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

33.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

78.8% of grist

2.00 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

4.7% of grist

2.00 pounds

American Roasted Barley

Color (L):	127 °L
Info/Use:	Sweet, grainy, coffee flavor and a red to deep brown color.

4.7% of grist

1.00 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

2.4% of grist

2.00 pounds

American Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

4.7% of grist

2.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

4.7% of grist

42.50 pounds

Total Grain Weight

100% of grist

Hops

4.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.6% Leaf @ 60 minutes
Type: Bittering
Use: Boil

58.4 AAUs

4.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.4% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

29.6 AAUs

4.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

7.4% Leaf @ 10 minutes
Type: Aroma
Use: Boil

29.6 AAUs

12.00 ounces

Total Hop Weight

117.6 AAUs

Yeast

Safale — Dry — 2 PG

Mash

Mash Type:	Step
Grain Amt.	39.5 pounds

Tun Temp.

152° F

Step	Description	Temp.	Time
Mash-In		152° F	60 min.
Mash-Out		175° F	15 min.
Sparge		175° F	50 min.

Water Profile

Source:

The Garden Hose (of course)

Procedure

Normal Mash and such, but we were asleep behind the weel when we were sparging and added 3 extra gallons. we went with it to ensure that we got all the sugars off the grain, aftre all we wanted an imperial stout, Russian in nature with chocolate as the back ground, we are even talking about adding a vanilla bean so we can highlight the flavors, we are worried that there might be too much hops be we don't care anymore about the BJCP stuff, it's all about the brew and making it taste good! Sorry that was one run on sentenance.

Normal Mash and such, but we were asleep behind the weel when we were sparging and added 3 extra gallons. we went with it to ensure that we got all the sugars off the grain, aftre all we wanted an imperial stout, Russian in nature with chocolate as the back ground, we are even talking about adding a vanilla bean so we can highlight the flavors, we are worried that there might be too much hops be we don't care anymore about the BJCP stuff, it's all about the brew and making it taste good! Sorry that was one run on sentenance.

View Tom's Brewing Calendar

Tom's BrewBlogs

All Club BrewBlogs
Fresh Hop Ale	Sep 01, 2010
Aarrr Aye PA	Aug 02, 2010
Mother's Day Pale	May 09, 2010
Oatmeal Pale Ale	Apr 26, 2010
Chocolate Imperal Sto...	Nov 04, 2009
Aarrr Aye PA	Oct 20, 2009
90 Min IPA	Jul 11, 2009
Oatmeal Pale Ale	Jun 10, 2009
<< < More [1] 2 3 > >>

Tom's Brew Status

All Club BrewBlogs
90 Min IPA	Conditioning
Aarrr Aye P.A.	Conditioning
Aarrr Aye P.A.	Conditioning
Vienna Lager	Conditioning
Chocolate Imperal Sto...	On Tap
Mother's Day Pale	On Tap
Oatmeal Pale Ale	On Tap
Oatmeal Pale Ale	On Tap
Fresh Hop Ale	Primary
Honey Oatmeal Pale Al...	Primary
Midnight Porter	Primary
Nice and Pale Ale	Primary
Patrol Doppel	Primary
Smoked Porter	Primary
Oaked IPA	Secondary