Chocolate Raspberry Imperial Stout v1.0

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 8.00 galStyle: Imperial Stout (13F)
Boil Size: 9.30 galStyle Guide: BJCP 2008
Color: 35.9 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (8gal batch)
Bitterness: 78.1 IBUsBoil Time: 60 min
Est OG: 1.089 (21.4° P)Mash Profile: Affenhaus - Single Infusion, Full Body, No Mash Out
Est FG: 1.025 SG (6.4° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Amount Name Type #
1.50 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
21 lbs 8.02 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs 4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Special B Malt (180.0 SRM) Grain 4
1 lbs 0.00 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5
8.00 oz Chocolate Malt (350.0 SRM) Grain 6
8.00 oz Roasted Barley (300.0 SRM) Grain 7
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 8
5.00 oz Fuggles [4.5%] - Boil 90 min Hops 9
5.00 oz Fuggles [4.5%] - Boil 60 min Hops 10
1 lbs Cocoa Powder [Boil for 15 min] (3.0 SRM) Extract 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 13
4.00 lbs Raspberries - Crushed (Primary 5 days) Misc 14


Planning on splitting this into 2.5 gals (for bottling) + 5.5 gallons (for kegging) Brewday 10/29/11: * Did 2x2000ml starter with 500g extract, which is slightly stronger than usual. Beginning t=starter activity after 6-7 hours - good sign * Moved brewday to Saturday 10/29. Will likely let wort cool off overnight and then pitch in morning * Mashed at 156 steady * Increased hops to 2x5oz (free from Joe) * Hit all numbers almost perfectly, perhaps better than expected with a post-boil SG of 1.092. Very tasty wort, definitely chocoloate in there, but also bitterness from the total of 10oz of hops. It'll be interesting to see how it pans out with the raspberry * Pitched 2x2000ml yeast, one starter very active. Will move to 68F in office tomorrow, but 63F in kitchen overnight * Good activity after 12 hours. 11/5/11: 6.5 days in fermenter, SG @ 1.030. Steeping 4lbs of raspberries in 160F water then cooling and stirred into beer. Hoping for some more fermentation; may also raise temp since it dropped to slightly low after the first few days. 11/10/11: Racked to secondary. Left about 1gal of sludge behind, a mix of chocolate, berries, and yeast, leaving me with about 7gals of beer. SG @1.025, which is ok. Lots of chocolate and raspberry in the flavor. Perhaps a bit bitter/dry, but this will likely mellow out. Will let sit cool for a couple of days to settle, and then bottle/keg 11/11/11: Cold-crashed in sunroom and garage at 40F. 1/4" of sludge on the bottom, beer clearing up pretty nicely 11/26/11: Bottled Xmas 2011: Tasted both Kegged and Bottled. Excellent, lots of aroma and flavor of both raspberry and chocolate. Will try to let age more for even better results

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