FG: 1.038, so an abv of 11.75%.
Appearance: completely opaque, viscous, you could probably tell someone it was used motor oil with a straight face.
Aroma: wasn't getting much, as there's no carbonation. a little sweet on the nose at this point, maybe a touch of alcohol, some chocolate/coffee.
Esther and I tasted the hydrometer sample, malty sweet, smooth roasted chocolate, fine freshly brewed italian espresso, but with minimal acridity plus hint of dark fruits on the back, just a touch of vanilla from the oak (dammit, wanted more) and ended with whiff of alcohol on the breath. Hops supported and balanced the big malt bomb.
Mouthfeel matched the appearance, completely coating every last nook in my head.
Ended with 4.25 gallons of this black gold. Bottled 1.5 cases of 12 oz. bottles plus 5-500ml Sam Smith bottles (no, not the clear ones). Now the waiting begins.
I have one clear newcastle brown ale bottle that I'll typically use as a 'taster/tester' for opening early. I like to be able to visualize carbonation, sedimentation formation/clearing (well, not in this case). A gentle shake five days after bottling reveals a creamy dark tan/brown foam forming, and tell tale small bubbles showing the first signs of yeast activity/bottle carbonation.
02.19.09-Added 2 oz of medium-heavy toast Hungarian oak that's been soaking in port (Dona Antonia Reserva) for 5 days. Going for dark fruit flavor profile that's the trademark of KtG. Really wish I put some Special B in this go around. But for now, planning to hurry up and wait for ~6 weeks til bottling/freeing up a secondary til I get a peak at the progress here, as I forgot to taste it AGAIN, and I don't really want to open up the airlock again to introduce more air in to the carboy headspace. Guess I'll have to wait til bottling. I already want to brew another RIS. This time, w/ that Special B. I think I have a problem.
12.27.08-Racked to secondary. oh yeah. this stuff has got some body to it. super black. no light peeking through. usually when transferring, you can see some red highlights through the tubing. not even a subltle hint of red. just black. planning to let this one sit in the secondary for a couple months before bottling.
12.12.08-Finally putting together a brewing blog...really a placeholder until I get a bit more time to post more content/details.
imperial stout brewed today, 12.12.08
3 lbs Extra Light Dry Extract (3.0 SRM) 13.95 %
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 46.51 %
1 lbs Barley, Flaked (1.7 SRM) Grain 4.65 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4.65 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.65 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.65 %
1 lbs de bittered Black (Patent) Malt (500.0 SRM) Grain 4.65 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 2.33 %
8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 2.33 %
1 lbs 8.0 oz D2 syrup (80.0 SRM) Sugar 6.98 %
4.0 oz Maltodextrine (0.0 SRM) Sugar 1.16 %
8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 2.33 %
2 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
2.00 oz Styrian Goldings [5.40 %] (90 min) Hops 33.9 IBU
2.00 oz Goldings, East Kent [5.00 %] (90 min) Hops 31.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (90 min) Hops 21.9 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) (Aroma Hop-Steep) Hops
1.00 oz Glacier [6.00 %] (15 min) (Aroma Hop-Steep) Hops
Est Original Gravity: 1.119 SG
Actual OG: 1.120SG
Estimated Final Gravity: 1.027 SG
Estimated Final Gravity: 1.038 SG
Estimated Alcohol by Vol: 12.13 %
Actual Abv: 11.75%
Bitterness: 87.1 IBU
bitterness ratio of 1.065
Est Color: 73.0 SRM
Notes: Mashed at 152-3, 60 minutes,
did a late D2 candy syrup, malt extract, maltodextrin, lactose addition w/ 15 minutes left in the boil to enhance hop utilization.
BA discussion here:
http://beeradvocate.com/forum/read/1683474
pictures from the day:
Posts
How did the D2 work out? I will be using it for the first time this week.
ReplyDeleteI bought two bottles, and wonder how I might use the second one.
Thanks for your question...
ReplyDeleteI haven't racked the beer yet (12/25/08), its been in the primary for a little better than 2 weeks now. probably give it another few weeks, rack and taste. the gravity sample tasted absolutely amazing, but typically the D2 flavors don't fully emerge until well after fermentation/conditioning, and continue to evolve through cellaring. I've also used the D2 in a quad (details to follow in another post) and I have plans to use a portion of it in an upcoming dubbel. stay tuned, though, I think a lot of people were interested and/or skeptical about the inclusion of the D2 in an IS brew.