Category Archives: Stout

TCB Dark Heart Russian Imperial Stout (1/2 with cacao nibs and bourbon oak)

Recipe by: Taft Canyon Brewers
10 Gallon Batch

19 lbs Pale Malt (2 Row)
3.25 lbs Flaked Oats
2lbs Caramel/Crystal 30L
2lbs Caramel/Crystal 80L
1.25lbs Chocolate Malt (350SRM)
1.25lbs Vienna Malt
.5lbs Black Patent Malt (500 SRM)
1lb Rice Hulls
2lbs Brown Sugar (10 minutes)
2lbs Black Strap Molasses (10 minutes)

3.5 oz Columbus Whole Leaf 17.4%AA (60 minutes)

Yeast: TCB House American Ale yeast (third use, originally from Equinox brewing company fermenter). Would have used White Labs Dry English Ale yeast (#WLP007) if house yeast wasn’t viable.

2 tabs Whirlfloc (15 Minutes)

Mash Steps:

 151 degrees for 60 minutes

120 Minute Boil

Fermentation Temperature: 70 F (too high)

Original Gravity: 1.100
IBUs: 82.5
Final Gravity: 1.009
Final ABV: 12.1%

Notes: Fermented at too high a temperature and ended up getting way more dark fruit notes than we wanted. But it’s still pretty good. Needs 9-12 months int he bottle to cool down a little, I think.. The version with the cacao nibs and bourbon oak (I soaked a 3 inch spiral in Jim Beam for two days and let is sit in the secondary with 1oz of cacao nibs for a week) has nice depth and should age nicely. This recipe was strongly based on the Anastasia’s Dark Heart RIS recipe by Cy Bevenger that appeared in Craft Beer & Brewing magazine in 2014.

Brewed: September 1, 2014
Racked: September  14, 2014
Base version bottled (bottle conditioned): November 14, 2014
Cacao Nib & Bourbon version kegged: 3/3/2015


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Coffee Beast Stout

Recipe by: Taft Canyon Brewers

1.25 lbs Flaked Oats
.63 lbs Chocolate
.63 lbs Victory
.42 lbs Black Barley
.42 lbs British Roasted Barley
.42 lbs British Dark Crystal I 85°

5 lbs Maris Otter Extract (60 minutes)

1.65 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)
.85 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)

Yeast: British Ale Yeast (Wyeast #1098) – 1,000ML Starter

Whirfloc tablet (10 minutes)
2 cups Cold-steeped Espresso Coffee (1/3lb cold steep beans for 2 days – yield 2 cups liquid)

Mash Steps:
60 minutes at 155 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 66 F

Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.8%


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Thick Ass Stout

Recipe by: Taft Canyon Brewers

Specialty Grains:
5 lbs 8 oz Maris Otter
2 lb Flaked Barley
1 lb Black Barley
6 oz Acidulated Malt

1.35 oz Challenger – 8.2% AA – Pellets (60 minutes)
0.5 tsp Irish Moss (10 minutes)

 Irish Ale (Wyeast Labs #1084)

Fermentation Temperature: 71 F

Original Gravity: 1.038
Potential ABV: 3.9%
Final Gravity: 1.012
Final ABV: 3.5%
Bitterness: 37.5 IBU

Mash Steps:
60 minutes at 159 degrees (16.5 quarts)
Mashout at 209 degrees (6.2 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
I decided to add a bit of Acidulated (Sour) Malt to give this Irish Stout a little bit of a different taste.  I have read a number of times that Guinness infuses its stout with sour beer.  Let’s see what Sour Malt can do to deepen the flavor profile.   Went with Challenger hops which were made famous by Bass – very English of me…

Final Notes:  So we kegged this several weeks ago, and are just about to finally kill the keg.  This stout came out about as I wanted it.  It was a little light, but the overall flavor was right on.  Crisp and dry with a creamy head and some hints of chocolate and coffee.  The sour malt was subtle, but I would certainly use it again.  This will be a beer that stays in the rotation for a while.

Brew History:

Brewed: March 30, 2013
Racked: April 7, 2013
Kegged: April 14, 2013

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Redbeard Magee Oatmeal Stout

Recipe by: Taft Canyon Brewers

Specialty Grains:

1lb Flaked Oats
0.5lb Extra Dark Crystal 160L (UK)
.25lb Chocolate (US)
.25lb Chocoloate (UK)
.25lb Coffee Malt (UK)
4lb Row 6 Pale

4 lbs Liquid Dark Malt Extract

1 oz Northern Brewer – whole leaf (60 minutes)
1 oz Northern Brewer Whole Leaf (30 minutes)
.5oz UK Challenger (dry hop)

Yeast: Wyeast 1099 Whitbread Ale

8 Quarts at 135 degrees for 40 minutes
3 Quarts at 155 degrees for 30 minutes
8 quarts Sparge

Other Additives: Irish Moss Powder (10 minutes) – Boil

Fermentation Temperature: 70 F

Original Gravity: 1.032

Final Gravity: TBD


Brew History:

Batch 1 – Brewed 10/27/2012
Brewers: Michael, Steve

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