Miner



mcreed

Hiphopopotamus " An Imperial Stout all hopped up. "

After falling in love with a Black IPA I had at McGuire's in Destin FL I've been wanting to take a crack at something similar. Something rich, dark, and hoppy. I've found some inspiration in no other than Sweetwater's Happy Ending which itself is a hopped up imperial stout.

The plan, I'm going to use the Muntons Gold Series Imperial Stout kit as the base and make the following additions. The extract is hopped so I'm leaving out the 60-90 minutes hops below.

GRAINS
1lb Carafa III (steeped 30 min)

HOPS
2oz Centennial 30min
1oz Centennial 15min
1oz Willamette 5min
1oz Cascade flameout
1oz Simcoe dry hop

MALTO-DEXTRIN
250g of malto-dextrin

BROWN SUGAR
3/4lb added at flameout

LIGHT BROWN SUGAR
1/2lb added at flameout

CORN SYRUP
1/4 cup flameout

MOLASSAS
1/4 cup flameout

YEAST
Wyeast 1968 ESB

SCHEDULE
4 Weeks in primary
Week 3 add dry hops

Comments

I used Wyeast 1318 London Ale III when I made a Cascadian Dark Ale this past spring. Really like the way it dried the beer out. I'm planning another CDA for this fall using almost all home grown hops and planning to use 1056 for my yeast, though might possibly go with 1332 since it better fits the 'Cascadian' theme.

Wed, 24 August, 2011
jeffsmith

I can not wait! Haven't had much experience with different yeasts so I'm pretty curious as to how it affects the flavor. Sounds like I'm gonna like it though!

Wed, 24 August, 2011
mcreed

Was just looking over your recipe before and I think you may end up with something that's quite a bit more roasty with this approach than a traditional CDA/Black IPA. Most CDA's I've had are pretty much a Pale Ale/IPA/DIPA standard recipe with the addition of about a pound (12% to 15%) of some sort of dehusked dark German malt such as Carafa III. That way it adds a tiny bit of roastiness, but is more added for the colour than anything. I'm interested in how this will turn out for you though—how the extra hop flavour and aroma works with a stout.

Wed, 31 August, 2011
jeffsmith

Looks like the LHBS has Carafa III! Sounds like a great addition and will see about picking some up tomorrow while I'm there.

Wed, 31 August, 2011
mcreed

Boiled today, 1.060 OG

Sun, 4 September, 2011
mcreed

Nice! Interested to hear how this turns out for you.

Thu, 8 September, 2011
jeffsmith

Added 1oz Simcoe today after 2 weeks in primary, currently at 1.021. Tastes as good as I hoped at this point so interested how the dry hops will affect it.

Sun, 18 September, 2011
mcreed

Have you had a chance to give this one another taste? Getting ready to brew a CDA here tomorrow (hopefully).

Thu, 13 October, 2011
jeffsmith

Very hoppy, very malty, moderately sweet. It's got a great nose on it which may be thanks to the dry hopped simcoe. Seems like Wyeast ESB kept it from getting too dry and it gives it enough sweetness to balance out the hops. A bitterness lingers for quite a while so maybe I could've gotten away with an oz or two less hops in there. Overall, it's my fav so far and I'll definitely tweak and do again at some point.

Thu, 13 October, 2011
mcreed

Gotta love when you find a recipe to add to your re-brew list!

Fri, 14 October, 2011
jeffsmith

Vitals

Wed, 24 August, 2011
6.0
1.060
1.021

Reminders

Boil Day!

Sat, 3 September, 2011

Dry hop Addition

Sun, 18 September, 2011

Bottle

Sat, 1 October, 2011

Drink it Day!!!

Mon, 20 February, 2012