Tag Archives: caco nibs

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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Filed under Beer Recipes, Stout