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Date: 15 Sep 2006 18:19:48
From:
Subject: Chocolate in Imperial Stout?
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I am about to start a John Courage Imperial Stout 5-gal mini-mash
clone. I was wondering if anyone out there has experience adding
chocolate to IS to add a little more "chocolatey" flavor to the stout?
Should I give it a try or not mess with the recipe?
I've also heard it's good to add a second batch of yeast to the
secondary a few days before bottling. Is this recommended?
THanks!!
BL
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Date: 16 Sep 2006 04:22:03
From: John 'Shaggy' Kolesar
Subject: Re: Chocolate in Imperial Stout?
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On 15 Sep 2006 18:19:48 -0700, <liddytime@gmail.com > wrote:
> I am about to start a John Courage Imperial Stout 5-gal mini-mash
> clone. I was wondering if anyone out there has experience adding
> chocolate to IS to add a little more "chocolatey" flavor to the stout?
> Should I give it a try or not mess with the recipe?
One of my favorite beers is Black Chocolate Stout by Brooklyn Brewery, which
is essentially what you are talking about. An IS with chocolatei added.
IMO, great combination.
> I've also heard it's good to add a second batch of yeast to the
> secondary a few days before bottling. Is this recommended?
That's usually only necessary if you are going to leave it in for a really
long secondary/aging before you bottle. Other than that, it's probably
not required.
John.
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Date: 16 Sep 2006 02:38:49
From: Andy Davison
Subject: Re: Chocolate in Imperial Stout?
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On Saturday 16 September 2006 02:19, liddytime@gmail.com wrote:
> I am about to start a John Courage Imperial Stout 5-gal mini-mash
> clone. I was wondering if anyone out there has experience adding
> chocolate to IS to add a little more "chocolatey" flavor to the stout?
> Should I give it a try or not mess with the recipe?
If you mean chocolate malt then yes it does make a more rounded beer. If you
mean chocolate, eat it while brewing. The flavours of a RIS should be
intense enough without adding real chocolate.
> I've also heard it's good to add a second batch of yeast to the
> secondary a few days before bottling. Is this recommended?
Can't think why anyone would do this. Courage RIS was near as damn it flat.
The only carbonation was a slight prickle on the tongue and sometimes not
even that. Don't forget that RIS is more like a wine in that respect than a
beer and overcarbonation can upset the flavours, particularly if you drink
it too young and the CO2 has produced carbonic acid which hasn't had time
to mellow out properly. While I like the Rogue Imperial Stout I always
stirred it with a teaspoon to get rid of some of the carbonation before
drinking it (haven't seen it in Sainsbury's for months now). When I made a
RIS last year I secondaried it for 2-3 months (ie left it in a bucket with
the lid on) and there was enough yeast for prickle on the tongue
carbonation with very little priming sugar (a quarter to a third of what I
usually use).
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 16 Sep 2006 13:06:21
From: Brian Foster
Subject: Re: brewing career question
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My apologies. I did not mean to refer to Michigan but rather that brewing
jugernaught in the south; Mississippi (MS)....
Michigan is a great state for craft beer. I'd be willing to bet that more
great beer brewed in MI is accidentally spilled, than is brewed in all of
MS.......
"Joel" <plutchak@see.headers > wrote in message
news:eeec0o$1hu$1@badger.ncsa.uiuc.edu...
> Brian Foster <brianfoster@houston.rr.com> wrote:
>>"alebrewer" <alebrewer@wt.net> wrote in message
>>Show me anywhere in Tennessee,
>>> Kentucky, or Georgia (Alabama or Mississippi, too, for that matter) you
>>> can do that. I have a brother in Knoxville who has trouble even
>>> finding an example of that style in the whole city.
>>
>>Not certain why you chose these bastions of culture and brewing to compare
>>TX to, but quite frankly I am one to set the bar a little higher than
>>"We're
>>TX and we're better than TN, KY, Georgia, AL, MI.
>
> Careful, there. MI is the abbreviation for Michigan. There
> are literally hundreds of breweries in Michigan, including some
> very well-known places like Bell's (formerly Kalamazoo Brewing)
> and Michigan Brewing (new home of Celis beers).
> --
> Joel Plutchak "Sometimes I think we're alone in the universe, and
> plutchak@[...] sometimes I think we're not. In either case the idea
> is quite staggering." - Arthur C. Clarke
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Date: 16 Sep 2006 06:37:18
From: Adam Preble
Subject: Re: Chocolate in Imperial Stout?
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liddytime@gmail.com wrote:
> I am about to start a John Courage Imperial Stout 5-gal mini-mash
> clone. I was wondering if anyone out there has experience adding
> chocolate to IS to add a little more "chocolatey" flavor to the stout?
> Should I give it a try or not mess with the recipe?
My first attempt at a chocolate stout was with a friend who wanted an
intense coffee stout. We added chocolate, but it didn't come out over
the coffee. I'm about to try chocolate again, but this time I plan to
add it to the secondary. My recommendation is to do these flavor
additions in the secondary over time, and sample as you go. Factor in
for carbonation, but roughly what you get in that flat sample is going
to be coming out of the bottle; perhaps with a little less roastiness
over time if you're using roasted grains in the minimash.
> I've also heard it's good to add a second batch of yeast to the
> secondary a few days before bottling. Is this recommended?
This isn't conventional practice. If you do, keep it to the same yeast
strain. You probably won't have a problem unless you have aged the beer
awhile in secondary (a few months). Adding fresh yeast might help
bottle carbonate faster though. Just don't change strains (roar!!!).
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Date: 18 Sep 2006 06:34:48
From: liddytime
Subject: Re: Chocolate in Imperial Stout?
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Thanks everyone for the input! I think, since Courage RIS was such a
legend in its own right, this years batch I will follow the clone
recipe to a T. Next year I might futz around with extra Chocolate malt
or perhaps some chocolate!!
BL
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Date: 28 Sep 2006 07:00:14
From: liddytime
Subject: Re: Chocolate in Imperial Stout?
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Adam Preble wrote:
> Zaphod Beeblebrock wrote:
>
> >> Same here, but I want the buzz factor. ;)
> >
> > Oh, there was a buzz factor...IIRC, there was somewhere between 9 and 12
> > lbs of LME & DME, plus the specialty grains.
> >
> I mean the "other buzz" factor--caffeine!
- maybe drink an Imperial Stout with a chocolate bar, followed by an
espresso shot!?! mmmmmmmmm....
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