Extract - "Pretentious t**t" Imperial Stout

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Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Sat May 24, 2014 13:35

I'm actually calling this the "Pretentious t**t 1 Gallon Belgian Quadruple Bourbon Barrel Aged Espresso Stout" I hope the censoring is okay on this forum :lol:

In reality it's an Imperial stout made from extract, speciality grains and coffee with Belgian Ale yeast, aged on oak chips soaked in bourbon. :whistle:

Recipe:

https://www.brewtoad.com/recipes/preten ... rel-aged-e

Fastest brewday I've had in a long time, took just over an hour from start to finish, I love extract brewing! Recorded OG was 1.081.

I took plenty of pics of the process and I'll write it up into a how to - thought it may be interesting for all experience levels as you can quite easily make 8 bottles of this stuff with no real experience or commitment.

Measuring volumes using a spoon, specialty grain steeping and starting the boil.

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Shitty rainy day - end of boil, colander-ing some hops out (great filtering system) and cooling in the sink (great cooling system.)

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Finally, gravity and colour porn! I'm starting it in a 2 gallon vessel because it's gonna froth like crazy.

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I'll update this periodically as the ferment and ageing processes come into play. Hope it's a corker.

Cheers!
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby Partial_to_Mash » Sat May 24, 2014 14:28

You pretentious t**t. :thumb:
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Sun May 25, 2014 14:48

yep :lol:

It's fermenting today, although the krauzen is lower than I was expecting, probably because it's saison yeast. can only be a good thing I guess...
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Sun Jun 01, 2014 21:13

calming down now, so I'll be racking into a smaller vessel tomorrow, and onto my chosen spirit...not sure whether to go for amaretto, whisky or red wine? :o
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Wed Jun 04, 2014 16:42

Found some Cabernet Oak Chips in TK MAXX so I used them. Whee! The oak water was too flavoursome to throw, so I chucked that in too.

Had a cheeky taste today. It's full of hot alcohol but tasting very full bodied, full flavoured and really promising. It'll live for another 2 weeks or so in secondary and then I'll bottle it. We'll see if there's enough red wine flavour taken on at that point, if not I'm going to attack it with a bottle of merlot.

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Re: Extract - "Pretentious t**t" Imperial Stout

Postby whiter shade of ale » Wed Jun 04, 2014 22:43

This looks like it could be brutal. Especially with a bottle of merlot thrown in! Keep us updated..
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Thu Jun 05, 2014 10:53

I'm hoping for delicious above brutal :p haha. Ironically the merlot won't really boost the alcohol content if I add any!
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby Deanego » Thu Jun 05, 2014 19:53

Looks and sounds great! Look forward to hearing more about its progress!
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Re: Extract - "Pretentious t**t" Imperial Stout

Postby robwalker » Thu Jun 26, 2014 15:39

I've racked this off the oak chips and into a DJ so it's clear for bottling in a few days once I get the brown 330ml's I want.

On tasting it's taken on plenty of oak flavour but not so much wine. That's left a farmy/shitty/oxidized winey edge to it which I'm not too keen on, and as a result it's losing some perceived sweetness too. The cherry flavour you sometimes find in a RIS seems a little amplified though, which is good. If I could go back, I'd probably leave the oak out at this point, but it's fun to experiment. I'll be brewing another RIS sooner rather than later, it took me about an hour and it's great.

above all, the warming glow is certainly the best characteristic, so I hope that doesn't reduce too much as it ages. this feels like a real winter fireside sipper.

How should I prime this? I'd like it to build a head but the smoother this is the better, maybe 1/4tsp sugar per pint?
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