Recipe for Chris Paynes’ Imperial Irish Cream Coffee Stout, as discussed and sampled in Chop & Brew – Episode 24: Basement Stout Fest. Thanks to Chris for sharing this recipe with the world. Check back for updated tasting notes as this big beer ages and we sample it throughout the year. All notes are Chris’.
Original Gravity: 1.085
WATER & ADDITIONS
1.00 Crushed Campden Tablet
2.00 g Calcium Chloride dissolved in warm water
1.00 g Gypsum (Calcium Sulfate) dissolved in warm water
0.125 lb Peace Coffee “Sumatran Italian Roast” (500.0 SRM?)
0.125 lb Peace Coffee Medium Roast “Birchwood Breakfast Blend” (400.0 SRM?)
*Grind fresh whole coffee beans using a coarse/french press setting. Grind no more than 90 seconds prior to using them and mix them in the mash with the grains.
2.00g Calcium Chloride (Boil 90.0 mins)
1.00g Gypsum (Calcium Sulfate) (Boil 90.0 mins)
1.00 Whirlfloc Tablet (Boil 15.0 mins)
0.75 tsp Yeast Nutrient (Boil 15.0 mins)
1.00 lb Milk Sugar (Lactose)
0.125 lb Peace Coffee “Sumatran Italian Roast” (500.0 SRM?) (15.0 min whirlpool)
0.125 lb Peace Coffee Medium Roast “Birchwood Breakfast Blend” (400.0 SRM?) (15.0 min whirlpool)
*Grind fresh whole coffee beans using a coarse/french press setting. Grind no more than 90 seconds prior to using them and thoroughly mix in wort during a hot whirlpool 190-205 F. Do not boil the coffee.
GRAINS: Original Gravity: 1.085
11.750 lb MC Irish Stout Malt (2.0 SRM) 61.84%
2.000 lb Caramel/Crystal Malt – 80L (80.0 SRM) 10.52%
1.500 lb Brown Malt (Crisp) (65.0 SRM) 7.89%
1.500 lb Munich Malt – 10L (10.0 SRM) 7.89%
0.750 lb Black Malt (Simpsons) (550.0 SRM) 3.94%
0.750 lb Fawcett Pale Chocolate Malt (215.0 SRM) 3.94%
0.750 lb Roasted Barley (Crisp) (695.0 SRM) 3.94%
β-Amylase @ 148.0 F for 45 min
α-Amylase @ 160.0 F for 45 min
Mashout @ 168.0 F for 15 min
32.0 IBUs of Apollo @ First Wort 90.0 min
29.1 IBUs of Apollo @ 60.0 min
11.2 IBUs of Liberty @ 30.0 min
5.9 IBUs of Liberty @ 15.0 min
YEAST & PROPAGATION
Wyeast Labs #1187 – Ringwood Ale / “Pripps Brewery, Sweden”
Jan. 9 – 1500mL starter with 0.75tsp of Yeast nutrient on stir plate. Jan. 13 – Crashed starter in the cooler. Jan. 27 – Decanted. Added 1200mL of fresh starter wort and 0.5 tsp of nutrient to yeast slurry and placed back on stir plate. Jan. 30 – Crashed starter for a second time. Feb. 1 – Decanted and added cooled wort from the brewday to the slurry. Placed on stir plate for 3 hours prior to pitching a krausening full starter volume into wort.
Aerate prior to pitching yeast and aerate again 12-18 after pitching yeast. Start fermentation in the mid 60’s and slowly raise temp to 72F after day 3-4.
*Proper aeration, a starter, nutrients, temperature ramping and a warm diacetyl are very critical for this yeast. Use a loose-fitting piece of aluminum foil as a cover instead of a carboy bung for the first few days of fermentation. This will allow the CO2 pressure to escape the carboy easier than an airlock. As soon as the krausen drops around day 3-4, place a sanitized bung and airlock on the carboy. If proper aeration and attenuation is a concern, I’ve had success with blending this strain 50/50 with a clean California Ale or Super San Diego yeast strain. The Cal Ale strain will finish up the work the Ringwood fails to do.
1.00 oz Whiskey Soaked American Medium Plus Toast Oak Cubes (Add in Secondary)
*At the end of your brew day, fill a small sanitized glass container with a quality Irish Whiskey of your choice. Fully submerge the oak cubes in the whiskey and place a lid on the container. Allow the oak cubes to fully absorb the whiskey in the container for at least 2 weeks. Fully decant the whiskey and wood particulates out of the container and dump the oak cubes into a secondary vessel or keg. Do not add the oak cubes during primary fermentation.
Post-Brew Day Thoughts from Paynes:
1. Coffee used in the mash will generally provide a noticeably lighter roast flavor and color than a Roasted Barley, Black Malt and other darker malts. So even if you used the highest coffee roast levels (Italian Roast and French Roast) be aware that roasted malts will provide a much more aggressive “roast” flavor desired for a stout. So I wouldn’t rely solely on coffee in the mash to provide all of your roast flavors.
2. Minor recipe modifications for next time: Up the bitterness by 10-15 IBU with the expectation that the bitterness will fade drastically with age. Also I would sub out the late dose of Liberty hops for a spicier, more aggressive and higher cohumulone level variety such as Czech Saaz or UK Bramling Cross.
See Chop & Brew – Episode 24 for initial tasting notes from Chris, Chip & Dawson.
UPDATED TASTING NOTES:
April 25, 2014 (A month after shooting the episode):
We tasted this beer again and found the coffee flavor has dropped out a good bit. So maybe drink it early or brew with more percentage of coffee to last longer if you are going for more coffee notes. Vanilla is the dominating flavor and aroma mixed with some graham cracker and a good bit of whiskey. Still not a chugger, of course. Some notes also of apricot and roasted fruits.