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Chocolate Ivan
Russian Imperial Stout • Partial Mash • 5 gal
I wanted to try something with actual chocolate in it. The final result was a dark as the picture- only two weeks old but still a pretty good imperial stout.
February 17, 2003 pm 03:57pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 6.6 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 2 oz
Northern Brewer - 7.7 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .5 oz
Fuggle - 4.4 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.4 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 50 g
bitterseet bakers chocolate - (omitted from calculations)
bitterseet bakers chocolate
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Notes
put in baking chocolate at 15 minutes to end of the boil
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.098 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.026 | 1.018 - 1.030 | |
| Color: | 29.0 SRM | 30 - 40 | |
| Alcohol: | 9.5% ABV | 8% - 12% | |
| Bitterness: | 60.5 IBU | 50 - 90 | |
Discussion
two months later
2003-03-29 12:33am
After sitting bottled in my cellar for about two months now, this has turned out to br a very good stout, well balanced with just a hoppy bite at the end. It has gotten good reviews from all my relatives, my father especially, who is fond of bocks and double bocks.
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