"Imperial Stout with Vanilla and TCHO Nibs" Imperial Stout beer recipe by HB209. All Grain, ABV 8.8%, IBU 62.65, SRM 29.63, Fermentables: (Pale 2-Row, Caramel / Crystal 40L, Carapils (Dextrine Malt), Black Barley, Chocolate, Corn Sugar - Dextrose, Acidulated Malt) Hops: (Magnum, Cascade) Other: (THCO Cacao Nibs, Vanilla Beans)
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Last Updated: 2017-10-11 17:27 UTC
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Imperial Stout with Vanilla and TCHO Nibs
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Water Requirements:
Imperial Stout with Vanilla and TCHO Nibs
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FERMENTATION DETAILS: OG: 1.054, WAY off target! Oxygenated wort with pure o2 for 1.5 min. Pitched yeast @ 68F and let it ferment for 8 days. Then I added 4oz of coffee, 2 vanilla beans, and THCO cocoa nibs for 48 hours. FG read 0.990
FINAL RESULT: FG was so low that the hydrometer read 0.990 (don't get that?) so I don't know what the actual ABV is based on this reading, ABV calculator says it's 8.4% with an attenuation of 120%? not sure that's right but that's what brewer's friends ABV calculator says. Since I missed my OG by like 40 gravity points my efficiency was way off! (41% efficiency) there were not enough fermentable sugars for the yeast to eat and I added too much water to the mash tun too when I ran off wort to my kettle it made it thin, lacks lots of body because I didn't add flaked oats so head retention is almost non-existent due to this and the oils in the coffee, nibs, and vanilla.
AROMA: It's nice! there is a wonderful fresh coffee , espresso like note with a hint of the vanilla followed through with a subtle hint of the chocolate. It blends nicely into a complex, enjoyable nose. Just sucks that it wont hold any head for carbonation...
TASTE: It's a bitter, porter like taste almost like drinking cold brewed coffee. Roasted malt, dark chocolate like taste rolls over the tongue. It has some bitterness but not overwhelming.
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