Imperial Pastry Stout using chocolate malts, flaked oats, dark Belgian Candi syrup, lactose, habanero and cayenne peppers in the aging process.
Should be 8.5% ABV as lactose is non-fermentable. SG was 1.074 before pitching yeast.
Fermentables
71% - 2-Row - US
12
37
1
Mash
6% - Flaked Oats - US
1
37
1
Mash
12% - Chocolate - UK
2
34
425
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late
6% - Belgian Dark Candi Sugar - BE
1
36
275
Late
Hops
Columbus
1
Pellet
Boil
60 min(s)
15
36.6
Fuggles
1
Pellet
Boil
60 min(s)
4.8
11.7
Yeast
Fermentis Safale US-05
81%
Other Stuff
Habanero - Deseeded/Roasted
4
each
Secondary
Cinnamon Sticks (4 inch length)
1
each
Secondary
Cayenne Pepper - Deseeded/Roasted
4
each
Secondary
Mash Steps
Saccharification Rest
Decoction
154
60 min
Special Instructions
1.Deseed peppers and quarter them (wear gloves!). Roast at 350 for 15 minutes. Add to 1/2 cup of vodka and shake daily for 1 week. Add to secondary fermentation vessel.
2.Add 1 cinnamon stick during secondary.
3.Keep on peppers and cinnamon sticks for 5-7 days.
Heat that lingers right at the start but not overpowering. Chocolate and cinnamon throughout. Great body, little head retention. Amazing flavors that meld beautifully.
I change my mind on the head retention. There is quite a bit of retention. It allows for the slow release of an amazing aroma!
Comments
Second Batch had a post-boil gravity of 1.082, adjusting for temperature. With the addition of EC-1118 5 days into fermentation we should hit 1.012 gravity. This would be 9.2% ABV. I will post another comment with final gravity reading.
8/6/2021 10:40:54 PM
Recipe Facts
Night Cap Series - Volume 3 - Mexican Hot Chocolat...
{"RecipeId":85555,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":119692,"Name":"Night Cap Series - Volume 3 - Mexican Hot Chocolate","Description":"Imperial Pastry Stout using chocolate malts, flaked oats, dark Belgian Candi syrup, lactose, habanero and cayenne peppers in the aging process. \nShould be 8.5% ABV as lactose is non-fermentable. SG was 1.074 before pitching yeast.","ImageUrlRoot":null,"StyleId":"20C","StyleName":"Imperial Stout","BatchSize":5.5,"BoilSize":6.25,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1593611349937)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0888636363636364,"Fg":1.0168840909090908,"Srm":59.065975684538067,"Ibu":48.246820475714067,"BgGu":0.54293097210522212,"Abv":9.2853613636363654,"Calories":307,"AverageRating":5,"TastingNoteCount":2,"Fermentables":[{"Per":"71","Amt":"12","Ppg":"37","L":"1","Use":"Mash","Id":"454820","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"6","Amt":"1","Ppg":"37","L":"1","Use":"Mash","Id":"454821","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"2"},{"Per":"12","Amt":"2","Ppg":"34","L":"425","Use":"Mash","Id":"454822","IngId":"507","Name":"Chocolate - UK","CustomName":"","Rank":"3"},{"Per":"6","Amt":"1","Ppg":"41","L":"1","Use":"Late","Id":"454823","IngId":"545","Name":"Lactose - Milk Sugar - US","CustomName":"","Rank":"4"},{"Per":"6","Amt":"1","Ppg":"36","L":"275","Use":"Late","Id":"454824","IngId":"86","Name":"Belgian Dark Candi Sugar - BE","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"15","Ibu":"36.5506215725107","Id":"481300","IngId":"9","Name":"Columbus ","CustomName":"","Rank":"1"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.8","Ibu":"11.6961989032034","Id":"481301","IngId":"11","Name":"Fuggles","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.81","Id":"126504","IngId":"253","Name":"Fermentis Safale US-05","CustomName":"","Rank":"1"}],"Others":[{"Amt":"4","Unit":"each","Use":"Secondary","Id":"87394","IngId":"13400","Name":"Habanero - Deseeded/Roasted","CustomName":"","Rank":"2"},{"Amt":"1","Unit":"each","Use":"Secondary","Id":"87396","IngId":"13402","Name":"Cinnamon Sticks (4 inch length)","CustomName":"","Rank":"3"},{"Amt":"4","Unit":"each","Use":"Secondary","Id":"87395","IngId":"13401","Name":"Cayenne Pepper - Deseeded/Roasted","CustomName":"","Rank":"4"}],"MashSteps":[{"Heat":"Decoction","Temp":"154","Time":"60","Id":"60305","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"147391","Rank":"1","Text":"Deseed peppers and quarter them (wear gloves!). Roast at 350 for 15 minutes. Add to 1/2 cup of vodka and shake daily for 1 week. Add to secondary fermentation vessel."},{"Id":"147392","Rank":"2","Text":"Add 1 cinnamon stick during secondary."},{"Id":"147393","Rank":"3","Text":"Keep on peppers and cinnamon sticks for 5-7 days."}]}
https://brewgr.com/Media/img/mug/41_d.jpg
https://brewgr.com/Media/img/mug/41_t.jpg
Second Batch had a post-boil gravity of 1.082, adjusting for temperature. With the addition of EC-1118 5 days into fermentation we should hit 1.012 gravity. This would be 9.2% ABV. I will post another comment with final gravity reading.
8/6/2021 10:40:54 PM