Imperial Stout – This was Definitely not a “Quickie”!

My second attempt at brewing an all grain batch was a significantly more time consuming. I brewed a Russian Imperial Stout – “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. ” (http://www.bjcp.org/2008styles/style13.php#1f

Hmmmmmm dark as night and an nice tan looking foam!

Hmmmmmm dark as night and an nice tan colored foam!

The total grain bill weighed in at 21 pounds. A massive amount compare to the previous all grain pale ale I last brewed. I had to make another purchase to handle this “big” beer. I am now the proud owner of a triple clad 60 quart Polarware kettle. It is built “Hell for Stout” – FYI – a subtle tongue in cheek play on words. The boil started at nearly 8 gallons and during the 90 minute boil it reduced down to the 5 gallon recipe’s designated target volume.

Dry weight was 21 pounds of grain. Now - muck more than that! At least I didn't waste it...tried a bread recipe - not very good. Fed some to the birds....they didn't like it so the remainder went to the compost heap.

Dry weight was 21 pounds of grain. Now – muck more than that! At least I didn’t waste it…tried a bread recipe – not very good. Fed some to the birds….they didn’t like it, so the remainder went to the compost heap.

The batch came in at an OG of 1.088 a little lower than I was predicting…I spilled a bit pouring into the fermenting bucket( didn’t I Ben?) and had to add about  3/4 gallon of water…probably caused a bit of dilution. Still well within the acceptable range.

All in all the brewing process went well. The beer seemed to be slow kicking off and it took 4 days before I noticed any sign of activity and when I did it was a doozy! You know, intuition is something that shouldn’t be ignored. The brew store suggested using two vials of yeast sine it was such a big beer. I used White Labs WLP 007, Dry English Ale yeast. It took off sometime late on the fourth day…..when I checked on it on the 5th day it was very obvious that fermentation had kicked off….my intuition told me to use a blow-off hose. My intuition was right but I didn’t listen. Now I had a good excuse and reason to clean out the converted freezer.

What a mess! The upside is - the freezer is very clean now!

What a mess! The upside is – the freezer is very clean now!

Cleaned it out and left it for another 6 or so days before I found time to rack it over into the secondary…..Today. The gravity had dropped to 1.026 – good for around 8.5% ABV  – now I need to be very patient – about 6 months worth. I still have a few adds, I have some white oak toasted to a burnt toast look and being soaked in Bourbon at the moment. In another week or so the oak will be added to the secondary for a final touch.

There it is - 1.026 SG - hopefully I will get a little more fermentation and it will drop a little more - 8.47% ABV at the moment.

There it is – 1.026 SG – hopefully I will get a little more fermentation and it will drop a little more – 8.47% ABV at the moment.

Continuing along at about 63-65 deg. F in the converted freezer. The sample pulled for the Specific Gravity check was PDG! How much long before Santa arrives? Yep, that’s what I thought. I will have it bottled and share one with Santa! I have 4 or 5 22 oz. bottles from my last batch brewed over two years ago and one that is about 4 years old waiting on my son Ben’s graduation celebration….July 2014!

Next, the CFO has asked for a Belgian Wit – something along the lines of a Blue Moon – only better! She loves the Raspberry Wheat Ale in the mini kegs, the Tap-A-Draft 6L ones….. She is down to about 3L remaining and getting very stingy about sharing!

Drink Local and Drink Responsibly

Bishop

 

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2 comments on “Imperial Stout – This was Definitely not a “Quickie”!

  1. Bishop, I wish you could’ve been with us for the pre-wedding festivities on our recent trip to Puerto Rico. One of the bride’s brothers opened a true craft brewpub in their town—just *barely* opened it, as in was scurrying around finishing all kinds of stuff as we were arriving for the night-before pizza party with family and friends. But the two beers he debuted were great fun. A light, sprightly IPA that was very much in keeping with what I’m told are the favorite hot-weather coolers in PR, and a really *fabulous* dark brew that was enhanced with a dash of Bacardi rum. Soooo smooth and rich, with vanilla and butterscotch and coffee tones and the creamiest head I’ve ever worn as a beer mustache. Sure hope it’ll get exported to the states! But your Stout looks pretty serious, too, and I can certainly understand your lovely one’s attachment to a good razz wheat ale! Cheers, my friend!
    Kathryn

    • Bishop says:

      I love small craft brewers! Their passion for beer is amazing, my last IPA turned out very nice and I am down to a 6- pack remaining. It was very nice on the aroma hops…I added a couple of ounces in the secondary-dry hopped is the term. That said, the CFO will get hers first!
      Thanks for the comment!

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