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| Teaser of the Label |
I think it’s about time to post my first recipe on the site. To kick things off I’m going to start with one of the biggest beers I’ve brewed to date, the 2011 version of Imperial Rhino Stout!
The name derives from the second beer brewed way back in 08 at a brew on premise which I called Rhino Stout. It was a nice oatmeal stout that unfortunately caught to some type of infection that gave it a metallic vinegar taste.
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| Cold Brew Coffee Extraction |
This will be the second time I’ve brewed a stout under the name Imperial Rhino Stout but the two could not be more different. The 2010 beer was the 6th beer I ever brewed and conditioned so long that by the time I opened my first bottle I have brewed 21 more beers (about 6 months). At this time I was still using pure Mr Beer so the recipe contained no steeped grains (thought it did use WLP001). Regardless of this after 6 months it was incredible (yes you can brew great beer with Mr Beer – I’ll post the recipe at the bottom). I enjoyed the last bottle of the 10 version while waxing my 2010 Holiday Beer and have been planning the next version since.
I decided for the 2011 version I would hearken back to its roots and make an imperial version of an oatmeal stout. I should note that the only I use the term Imperial is when it applies to a stout, everything else will be referred to as a double. Given the fact that it will contain flaked oats it will require a partial mash. I'm also going to loop in the coffee notes I got in the 2010 version using a cold brewed coffee extract at flame out and again at kegging. Essentially a cross between Founders Breakfast Stout and Surly Darkness
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| In the Oven at 170 to Hold Temp at 154 |
Imperial Rhino Stout 2011
Imperial Stout
Type: Partial Mash
Date: 5/30/2011
Date: 5/30/2011
Batch Size: 5.00 gal
Brewer: Scott Bennett
Boil Size: 4.01 gal
Asst Brewer: BrewDog
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| Measured OG of 1.100 |
Boil Time: 60 min E
Brewhouse Efficiency: 67.00 %
Beer Profile
Measured Original Gravity: 1.100 SG
Measured Final Gravity: 1.018 SG
Actual Alcohol by Vol: 10.9 %
Bitterness: 37.3 IBUs
Est Color: 41.7 SRM
Malt
5 lbs 8.0 oz Light Dry Extract
3 lbs Dark Dry Extract [Late Addition]
1 lbs 8.0 oz Oats, Flaked
1 lbs 8.0 oz Pale Malt (2 Row) US
12.0 oz Chocolate Malt
4.0 oz Black (Patent) Malt
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 1.9 %
4.0 oz Roasted Barley (300.0 SRM) Grain 7 1.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 8 1.9 %
Hops
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| Ready for Yeast |
1.00 oz Columbus (Tomahawk) - Boil 60.0 min
0.70 oz Simcoe - Boil 20.0 min
1.00 oz Goldings, East Kent - Boil 5.0 min
Yeast
1.0 Larger Starter of Dry English Ale (White Labs #WLP007)
Other
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins)
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
4.00 tsp Yeast Nutrient (Boil 15.0 mins)
4.00 Cup Cold Brewed Coffee (Primary) (Boil 0.0 mins)
4.00 Cup Cold Brewed Coffee (Kegging)
Mash Steps
Heat Strike water to 165F (5.63 qts)
Mashed at 155F for 60 mins. 1.5 qt/lb.
Sparge with 5.63 qts at 170F
Notes
Add the results of 1 cup of coarsely crushed coffee beans cold extracted in at Flame Out
Add the results of 1 cup of coarsely crushed coffee beans cold extracted in at Kegging
Cold brewed coffee ratio 8oz of coffee per 4 cups water
Primary Coffee = Whole Foods Extra Dark French Roast
Imperial Rhino Stout 2011 Update Links
Creating Labels and the Imperial Rhino Stout 2011 LabelImperial Rhino Stout 2011 Tasting Notes
BeerGunning the Imperial Rhino Stout 2011
Labeling and Waxing the Imperial Rhino Stout 2011
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| The 2010 Label |
Imperial Rhino Stout 2010
Imperial Stout
Type: Extract
Date: 3/06/2010
Batch Size: 2.13 gal
Brewer: Scott Bennett
Beer Profile
Recipe Gravity: 1.067 OG
Estimated FG: 1.017 FG
Alcohol by Volume: 6.5%
Bitterness: 38 IBU
Color: 37° SRM
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| Mmm... Tasty |
Malt
0.22 lb Brown Sugar, Light Sugar
1.00 lb MrB. Booster Sugar
1.21 lb MrB. Creamy Brown UME
1.21 lb MrB. St. Patrick’s Irish Stout HME
Hop
1.00 oz MrB. St. Patrick’s Irish Stout Pellet 5 minutes
0.50 oz Palisade Pellet 5 minutes
0.50 oz Willamette Pellet 5 minutes
Yeast
1.00 unit California Ale yeast Yeast WLP001
Recipe Notes
1 cup of coffee beans in second hop sack
Let condition in the bottle for 6 months prior to consumption
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