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Post by Scott H on Dec 18, 2013 16:38:23 GMT -5
Oaked Imperial Stout by John McGinnBase of 2 row pale and maris otter + LME and DME Coffee, pale chocolate, black, roasted barley, and a touch of cherry wood smoked Brewer's gold, nugget, and challenger with a fuggles dry hop plus the oak chips Sorry if you sent me more details John, but this was all I could find, from the spoilers section.
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Post by spidermonk on Dec 18, 2013 18:02:22 GMT -5
Oaked Imperial Stout by John McGinnBase of 2 row pale and maris otter + LME and DME Coffee, pale chocolate, black, roasted barley, and a touch of cherry wood smoked Brewer's gold, nugget, and challenger with a fuggles dry hop plus the oak chips Sorry if you sent me more details John, but this was all I could find, from the spoilers section. I sent you the full details by email |
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Post by brackelby on Dec 18, 2013 20:47:41 GMT -5
I'll admit, I read that this was a stout and I was a little disappointed. I'm not normally a stout fan. I poured it, saw a fairly thick beer without much carb and prepared for a sickly sweet beer. But then I tasted it!. This brew is a homerun! Very smooth, incredibly deep flavor without being too sweet. Low carbonation, but a good fit for the style. The coffee and the chocolate are perfectly balanced, and the smoke gives the beer a great finish. This is the best of the bunch thus far! Can't wait to see the full recipe. I'm not normally a big stout drinker, but come next brew session, this will get a tap at my house. Thanks for sharing!
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Post by Scott H on Dec 18, 2013 22:03:35 GMT -5
I sent you the full details by email Thanks for that, it's not always easy trying to figure out, given the current day's brewer, what they've posted on the board, what they've PM'd me on this board and what they've emailed me amongst the cruft of all my other email. I've linked to the BeerSmith recipe here. Thanks for passing that along! |
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Post by spidermonk on Dec 19, 2013 14:15:06 GMT -5
Really glad you liked it! As a side note I made this same recipe back in March and I used Scottish Ale yeast (#1728) and I believe it came out better than the Irish Ale yeast. It seemed to attenuate better and balanced out quicker. It had a huge monstrous head on it that I think I could have floated a penny on if I tried. I hit 9.9% for that guy instead of the 9.2% I hit this time.
The recipe doesn't say this, but these are the dark roasted oak chips at bullcity. I think these plus the strong ABV give it a hint of pseudo bourbon barrel aged brew without the barrel.
I used a 1/2 gallon yeast starter both times. I have well water with pretty high bicarbonate (160+ppm) which makes dark beers easier than light beers for me.
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Post by Heiko R. on Dec 20, 2013 23:28:40 GMT -5
John, thanks for adding this very tasty treat to the Advent calendar. It was just the perfect beer for the end of this evening. Very tasty, very well balanced, both Debbie and I really enjoyed it. This was the second beer I recently had with coffee malt that I really enjoyed, may need to explore that for one of my future brews. Thanks again for sharing!
Heiko
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Post by Chris Creech on Dec 21, 2013 21:20:53 GMT -5
great beer. Very well balanced. All of the big flavors really played nice with each other instead of getting muddled and competing for attention. I really enjoyed this one.
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