RIS

Luscious velvety chocolate coffee hop bomb!

Brewer:	Christo		Email:	-
Beer:	RIS		Style:	Imperial Stout
Type:	All grain		Size:	4 gallons
Color:	236 HCU		Bitterness:	85 IBU
OG:	1.089		FG:	1.020
Alcohol:	8.9% v/v (7.0% w/w)
Water:	add 1/4 tsp of chalk
Grain:	9 lb. 6 oz. American 2-row 6 oz. American crystal 60L 6 oz. American chocolate 6 oz. American black patent 1 lb. Roasted barley 6 oz. Belgian Special B
Mash:	75% efficiency
	150F
Boil:	70 minutes	SG 1.071	5 gallons
	11 oz. Light dry malt extract 4 oz. Corn sugar
	IM at 15 min
Hops:	28.4g Magnum (13.6% AA, 55 min.) 37g Willamette (4.8% AA, 35 min.) 37g Willamette (4.8% AA, 15 min.) 28.4g Amarillo (aroma)
Yeast:	S-05 yeast from APA cake
Log:	14 days at 64-65F primary. 28 days at 65F secondary. Dry hopped with 1/2 oz. each Amarillo & Cascade 14 days into secondary.
Carbonation:	Bottled at 2.3 volumes.
Tasting:	At bottling, beer is a tad hot still, but has incredible chocolate, coffee, & roast notes mixing with the boozy esters, and nice bitter hop kick (though no citrus notes as expected). Going to let age for a few months, but this one turned out nice. Update: now 6 months old and hotness is totally gone though there is an alcoholic punch to this one. While a nice beer that scored fairly well in comps (37), next time I think I'll bump the dark fruits and chocolate notes in the malt profile with additional Special B and Carafa to balance the substantial bitterness.

Recipe posted 02/16/10.