Imperial Milk Stout w/ Vanilla and Cocoa Nibs (AI)

Brewed 5.0 gallons on 2015-10-10

Original gravity: 1.093

Final gravity: 1.033

ABV: 7.9%

Apparent Attenuation: 64.5%

Inspiration for Cow-Coa Chocolate Milk Stout (BT)

Process notes

2015-11-09

Kegged. Minty-chocolate aroma. Not too sweet. Roasted, mint chocolate vanilla, alcohol flavor. Not too bad. Some bitterness on the end, a tad harsh.

Boil for 60 minutes

At 60 minutes

1 ounce of 14.2% Alpha Acid Jarrylo pellets

At 60 minutes

1 pound of Lactose

At 30 minutes

1 ounce of 7.5% Alpha Acid Northern Brewer pellets

At 30 minutes

0.75 ounces of 5.7% Alpha Acid British Kent Goldings pellets

At 15 minutes

8 ounces of Cocoa Nibs

Mash

[73.24%] 13 pounds of Maris Otter (CrispMalt)

[8.45%] 1 pound 8 ounces of Flaked Oats (Briess)

[5.63%] 1 pound of Chocolate Malt (Briess)

[4.23%] 12 ounces of Black Roasted Barley (BairdsMalt)

[2.82%] 8 ounces of Caramel 40L (Briess)

[2.82%] 8 ounces of Caramel 120L (Briess)

[2.82%] 8 ounces of Carafa Special II (Weyermann)

Single infusion mash. Mashed with 6.5 gallons (1.46 quarts per pound) of reverse osmosis water for 60 minutes. 17lb 12oz of grain was used in the mash.

Strike water temp: (0.2/1.46) * (155 - 69) + 155 = 166.7

2.60g calcium chloride, 1.30g gypsum, 1.00g baking soda, and 2.60g chalk added to water

After 10 mins

pH is 5.28

After 40 mins

pH is 5.30

Sparge

Sparged for 60 minutes with 3.5 gallons of 170° reverse osmosis water.

1.40g calcium chloride and 0.70g gypsum added to water

After 45 mins

pH is 5.18; specific gravity is 1.075

After 60 mins

pH is 5.20; specific gravity is 1.040

Yeast

2015-10-10

Pitch 2 packs of 1056 American Ale (Wyeast) at 69°.

Dry additions

2015-11-09

2 Vanilla Bean. (The beans were cut and scraped and added to 1.5 oz Captain Morgan. Sat for a few weeks before dumping in the liquid during kegging time.)

Tasting notes (7.00/10; 1 rating)

2016-03-08

[7/10] Poured 1/2 finger fo tan head that faded quickly. A very thin layer of medium-large bubbles remain. I still get a "woody" bitter chocolate aroma. I will cut back on hops next time. Medium-full bodied, some sweetness, bitter chocolate, coffee, acidic finish (probably from dark malts). Some alcohol warmth. Some astringency. Overall, pretty good, but I'm not liking the earthy/woody quality and I'm not sure if it's the hops or bitter nibs.

Beer competition results

Scored 33 in 2016 Napa Brew's Classic.

Scored 37 in 2016 NHC.