Today I finally had time to brew a new batch of beer. This batch is unique because I brewed it from scratch with no kit to start with. After drinking Brooklyn Brewing Co's Black Chocolate Stout, I was inspired to try brewing a batch of Imperial Stout. Looking through Charlie Papazri's Complete Joy of Home Brewing, I found a recipe for Imperial Stout.
- 12 lbs Amber Malt Extract
- 250 g (1 2/3 cups) Roasted Barley
- 250 g (1 2/3 cups) Chocolate Malt
- 3.5 g (2/3 cups) Cascade Hops Pellets (for bittering)
- 1.5 g (1/3 cups) Cascade Hops Pellets (for aroma)
- 15 g Coopers Yeast
- 9 tsp Gypsum*
- 3/4 lbs Chocolate Raspberry Coffee*
* Original recipe did not include these ingredients, I added gypsum to try and get more body in the head and thought chocolate raspberry coffee would add interesting flavours to my Imperial Stout.The Brewing Process (07.03.03):
- Boiled 1/3 cup light dried malt extract in water, topped off with cold water to make 1/2 gallon, made sure cooled weak wort was about 20ºC before adding yeast to activate yeast.
- Soaked crushed roasted barley and chocolate malt in 5.7 litres of water.
- Removed crushed roasted barley and chocolate malt when water began to boil.
- Combined amber malt extract, gypsum, boiling hops.
- 55:00 - Wort started boiling.
- 35:00 - Added aroma hops.
- 25:00 - Removed aroma hops.
- 10:00 - Turned off heat, soaked chocolate raspberry coffee.
- 00:00 - Transferred wort to fermenter.
- Topped off with enough water to make 6 gallons, temperature still too warm so put outside to cool down.
- Original Gravity Reading: 1.072 - close enough to what it should be (1.080 to 1.090) considering that I added gypsum, coffee and topped it to 6 gallons instead of 5.
- Pitched yeast.
- Decided to bottle my CRC Imperial Stout today. It smelled like like raspberry beer!
- Final Gravity Reading: 1.018; approximate alcohol content by volume: 7%.
- Yielded 58 bottles, un-carbonated beer tasted like raspberries with a hint of coffee.