Relax, Don’t Worry, Have a Homebrew

One man’s journey to create the perfect beer…

Posts Tagged ‘Crazy Ivan Stout’

Discovered two things this weekend

Posted by ebrius on October 27, 2008

One, my stout tastes absolutely amazing when paired with an extra sharp cheddar.
Two, my Christmas Ale needs a lot more time to mellow. It basically tastes like ginger and cloves. Its not that bad per se, but it still needs a lot of time to develop. I hope it’s drinkable by Thanksgiving, because I believe it would go very good with some dark turkey meat. If the cloves and ginger don’t end up mellowing, I’ll probably limit the ginger in the next brew and drop the cloves.


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Review: Crazy Ivan Russian Imperial Stout

Posted by ebrius on October 22, 2008

My Stout has been aging for about three weeks now, so I figured it was time for a proper review, mostly so I remember how the recipe turned out, but also for anyone interested in replicating my success/failure.

Appearance) Dark as midnight with a small brown head. Head dissipated quickly.

Aroma) Coffee and chocolate, slight alcohol aroma, Slightly yeasty

Taste) Bam, chocolate and coffee, as with the odor, very little bitterness, actually, very sweet and almost chewy. Finishes with an alcohol taste and a sweet aftertaste.

Mouthfeel) Chewy and lightly carbonated. Very smooth.

Overall, I am very happy with this beer. Could use a little more bitterness. Next time I will probably add more bittering hops, and some aroma as well. I’ll stick with adding the coffee, but I might only do it in the primary. I’ll also make sure to use liquid yeast. Probably also some more black patent to make this a very strong and unique stout.

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Crazy Ivan Russian Imperial Stout

Posted by ebrius on October 7, 2008

After my first attempt at homebrewing ended successfully, I decided to venture on to a more interesting and challenging beer: A homemade recipe that used specialty grains and other additives along with malt extracts to create a strong, high gravity stout. Below is the recipe, followed by my first, second, and third impressions:

6lb  Dark Dry Malt Extract
4lb  Amber Dry Malt Extract

1lb  Chocolate Malt
1lb  Roasted Barley
.5lb Black Patent Malt
.5lb Caramel Malt 40

2oz Fuggles @ 60
1oz Casade @ 30

1/2 lb Unsweetened Baking Chocolate (added at start of boil)
1/2 gallon Cold Brewed Coffee (Kenya AA) (added to primary)
1/4 gallon Cold Brewed Coffee (Sumatra) (added to secondary)
1 tsp Gypsum @ 30
1 tsp Irish Moss @ 30

2 packages dried ale yeast

Priming Sugar:
Brown Sugar

Batch Size: 5 gallons
Boil Size: 2.5 gallons

OG: 1.11, FG: 1.04, ABV ~= 8%
Brewed:  9/4/08
Moved:   9/17/08
Bottled: 9/28/08

Brewed as most homebrews are, specialty grains steeped for 30 minutes at ~160 degrees. Wort was then brought to a boil and malt extracts and 6 oz of the chocolate were added. Because of the way the chocolate reacted to being boiled, the hot break took a particularly long time. Boil lasted 60 minutes with hops added at 60 and 30. Gypsum and Irish Moss were added at 30 minutes as well. After boil, wort was cooled and mixed with first batch of coffee and extra water in fermentator to equal five gallons. Yeast was then pitched and fermenter was closed.
Brew was moved to secondary about two weeks later, remaining coffee and chocolate were added to secondary.
Beer was then bottled about 11 days later (secondary didn’t really seem to be making a difference) with dark brown sugar as the primer.

First Impression (~ three days after bottling): Beer was very strong and sharp. Chocolate and coffee notes were very apparent. Brew bordered on undrinkable. Beer was strong and with yeasty and medicinal tastes. Off flavors did not make the beer undrinkable, but were noticeable

Second Impression(~ a week after bottling): Much better, flavors are now more subtle, chocolate and coffee are apparent at first, then lead into a sharpness from the Black Patent, and finally finish of with a bitter coffee-esk flavor.

Overall, I am very happy with this beer, I believe that it will only get better. I’ll write a proper review (appearance, aroma, etc) after three weeks of bottle conditioning

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