It’s Milk Stout plus. Plus chocolate, and plus a bunch grain.
It finished a little higher gravity that I wanted…but that was due to the mistake of adding too much lactose (was only supposed to add 0.5 lb). And to add to my slip-ups, I had also intended on adding chocolate extract to the bottling process.
However, I don’t believe that either of these “mistakes” will negatively impact the beer. The added sweetness will be offset by the fact that my efficiency was higher than anticipated, so there is extra alcohol (and alcohol balances sweet). Not to mention the bitterness from the roasted grains, hops, and cocoa power will also help out with that. The extract is really more for fragrance, but there is nothing wrong with the way this beer smells.
We will find out for sure come winter, because this beer needs to bottle condition. Also, after having seen what 6 months in bottle did to our first stout, I’m all for giving it the time it needs.
Style: Milk Chocolate Russian Imperial Stout Batch Size: 2.5 gal. Brewed: July 29, 2012 Bottled: August 24, 2012 OG: 1.130 FG: 1.046 IBUs: 70 ABV: 11% Grains 10 lbs 2-Row Pale Malt (UK) 1 lb Chocolate Malt 12 oz Black Patent Malt 8 oz Special B Malt 4 oz Cara-Pils/Dextrine Additions 4 oz Cocoa Powder (at flame out) Sugar 1 lb Milk Sugar (Lactose) Hops 60 min: 1 oz Northern Brewer (10.6% AA) 30 min: 0.5 oz East Kent Goldings (5.6% AA) 15 min: 0.5 oz East Kent Goldings (5.6% AA) Yeast 1 l starter of English Ale Yeast (White Labs #002)