Nae's Imperial Chocolate Raspberry Stout

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 7.93 galStyle: Imperial Stout (13F)
Boil Size: 9.99 galStyle Guide: BJCP 2008
Color: 43.9 SRMEquipment: Warrior Pilot Brew System
Bitterness: 74.4 IBUsBoil Time: 60 min
Est OG: 1.088 (21.2° P)Mash Profile: Warrior Max fermentable
Est FG: 1.017 SG (4.3° P)Fermentation: Flavoured Ale, Two Stage
ABV: 9.5%Taste Rating: 35.0

Amount Name Type #
7.93 gal Cary, NC Water 1
18 lbs 11.83 oz Pale Malt (2 Row) US (1.8 SRM) Grain 2
1 lbs 5.16 oz Barley, Flaked (1.7 SRM) Grain 3
1 lbs 5.16 oz Chocolate Malt (500.0 SRM) Grain 4
10.58 oz Cara-Pils/Dextrine (1.5 SRM) Grain 5
10.58 oz Carafa Special I (338.0 SRM) Grain 6
7.05 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
7.05 oz Roasted Barley (585.0 SRM) Grain 8
2.65 oz Warrior [15.0%] - First Wort Hops 9
1 lbs 1.64 oz Brown Sugar, Light (8.0 SRM) Sugar 10
10.58 oz Cocoa Powder [Boil for 15 min] (3.0 SRM) Extract 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2 pkgs Abbey Ale (White Labs #WLP530) Yeast 13
100.00 ml Espresso Shot (Secondary 14 days) Misc 14
1.25 kg Raspberries (crushed) (Secondary 14 days) Misc 15
300.00 g Cocoa Nibs (Secondary 14 days) Misc 16


This beer is a total new frontier for me. Adding so many adjuncts & flavourings is something I did not think I'd ever do. But, I'm not brewing this beer for me, so I'm brewing to customer (1, Dennae) demand. It's new territory: when to add the adjuncts? From research, it seems that cocoa nibs and the raspberry are added after primary fermentation is complete. Probably best to rack to a secondary, since primary may be 3-4 weeks, even using sugar to achieve some of the higher alcohol level. Since there's no crash chill after the primary, there should still be significant yeast in suspension in the secondary, so the addition of the raspberry might well create an additional food source for the yeast and achieve additional fermentation? Wort into fermenter = 32.45 kg @ 1.085 = 29.9 litres 11/16/14: Take 1.25 kg fresh raspberries & create puree using chinois. Bring to boil to pasteurise & toss in cocoa nibs to same. Put into sanitised fermenter and cool. Transfer beer from primary stopping when murk started transferring. Measure FG = 1.010!! Had measured OG 1 week prior and found it was 1.012. It was estimated to be 1.017 so that's a LOT more attenuation! When moving to secondary there was quite a lot of yeast & cocoa sludge. Yeast seemed to have formed a very solid cake. Probably 5 litres of gunk in the primary. Agonised a bit over carbonation. Transferred off secondary into bottling/mixing tank. Got 26.4 litres. Temp c. 10C. Fermenter had small amount of top CO2 pressure from CO2 bottle providing blanket for while beer was "crash chilled". Beer had been at 6C which gave about 1.5 volumes of CO2. Tested FG and this time it was 1.012 - unknown what the raspberries had added but 12 was what they fermented back to. Unknown is whether bottle fermentation will use those 2 points of additional gravity? Considering it only takes 3 points of gravity to fully carbonate in the bottle, in theory, with what CO2 there already was in solution, those 2 points should be more than enough. But I decided to ignore them; I hope that's not a mistake. So I calculated the temp with a slightly warmed up wort (est. 10C at bottling) and made a 100g brown sugar solution. Added yeast to it while warm to rehydrate and activate the yeast. Let that cool and mixed it in with the beer. Again, I really hope I did adequate mixing cuz at the bottom of the keg when I tipped the last of it out, it looked like it had quite a bit of yeastiness. Sigh. Ended up with 25 3/4 22oz bottles and 25 12 oz bottles. Took the last of the keg that wouldn't transfer and put into force-carbonation bottle to taste.