Beer - chasing the dragon: Gnarliest Imperial Stouts

poopshovel wrote:

I've got an idea for two flavor explosions that should meet your taste desires. I'm calling the entry level one "Hong Up Stout", and the big brother to that "Hong the berkeley Up Imperial Stout".

WHOA! AWESOME!!! Thanks man! "Local" and "Homebrew shop" are probably mutually exclusive terms. If need be, I could drive down to the big E36 M3ty. Any online resources, or is it worth it to head south?

http://morebeer.com/
http://www.northernbrewer.com/
http://www.midwestsupplies.com/

All sites I've heard good things about that sell starter kits.

As for the recipes, I'm presuming you would actually enjoy something with some heavily roasted (almost tannic) and smoked flavors. More than just chocolate and coffee.

Salanis wrote:

poopshovel wrote:

I've got an idea for two flavor explosions that should meet your taste desires. I'm calling the entry level one "Hong Up Stout", and the big brother to that "Hong the berkeley Up Imperial Stout".

WHOA! AWESOME!!! Thanks man! "Local" and "Homebrew shop" are probably mutually exclusive terms. If need be, I could drive down to the big E36 M3ty. Any online resources, or is it worth it to head south?

http://morebeer.com/ http://www.northernbrewer.com/ http://www.midwestsupplies.com/ All sites I've heard good things about that sell starter kits. As for the recipes, I'm presuming you would actually enjoy something with some heavily roasted (almost tannic) and smoked flavors. More than just chocolate and coffee.

You're right on the money there. Overt coffee flavors are not pleasing to me, and I typically don't pick up on the chocolate flavors that most folks do. I understand that everything I've listed is typically associated with these flavors, but it's definitely not what I like about them.

I had a Port Brewing Old Viscosity last night that was really good. I have a bottle of Older Viscosity waiting in the cellar. I'm going to let it sit a while.

I cracked a bottle of Stone's 2005 Russian Imperial Stout on Super Bowl weekend. I had forgotten I even had it in the cellar. It was incredible.

Osterkraut wrote:

93EXCivic wrote: Old Engine Oil?

While I sort of drifted away from beer to whiskys, I do remember this having some body.

Then you should look for the Special Reserve. Same brew, aged for 6 months in whisky casks. It's incredible when you can find it.

Twin_Cam wrote: 5. Brooklyn Brewing Co. Black Chocolate Stout (seasonal, 'round Christmas)

Currently my favorite. I have a case in the basement. I read it's really good if given a chance to age a few years.

I was down in San Diego(Dago) not long ago and stopped by Port Brewing in Solana Beach, they do indeed brew some wicked ales, I just don't see much bottled. Probably my favorite beer is their Lupulin fresh hop, that stuff gave me many good hangovers.

Damn I might have to try some of these brews!

Ian F wrote:

Osterkraut wrote:

93EXCivic wrote: Old Engine Oil?

While I sort of drifted away from beer to whiskys, I do remember this having some body.

Then you should look for the Special Reserve. Same brew, aged for 6 months in whisky casks. It's incredible when you can find it.

The Ola Dubh 16 Special Reserve is amazing. It also cost $15 for a bottle.

In reply to 93EXCivic:

Ouch. OEO SR is about $6.

I just had Weyerbacher (or something like that) Insanity. Not sure what I was thinking. It was very good, but at 11% ABV, I'm a little happier than I would have liked for the drive home...

Ian F wrote: In reply to 93EXCivic: Ouch. OEO SR is about $6. I just had Weyerbacher (or something like that) Insanity. Not sure what I was thinking. It was very good, but at 11% ABV, I'm a little happier than I would have liked for the drive home...

You forgot to add "Posting while driving. Sup bishes???"

In reply to poopshovel:

No, I'm posting from home.

In all seriousness, I doubt I was over the limit, but I can't stand feeling even slightly impaired. Annoys the crap out of me. I like beer, but hate being drunk, hence why I have no use for cheap, crappy beer.

Okay. Here is what I put together for some home-brew stout recipes for you. These are fairly non-traditional. If anyone wants me to go over what my thinking was behind anything in these, let me know and I'll break it down.

Hong Up Stout - An aggressive stout suitable for a beginning home brewer using simple equipment

Estimated ABV: ~6%
Estimated IBU: ~55
Estimated Color: ~60 EBC

Steeping Grains @152*:
1# Vienna Malt
0.75# Caraaroma
0.75# Smoked Malt
0.5# Carafa I (substitute Carafa Special only if you want the beer smoother and less harsh)

6.6# Dark Liquid Malt Extract

Hop additions:
60min - 0.5 oz. Chinook (13%aa)
30min - 0.5 oz. Centennial (10%aa)
10min - 1.0oz Centennial and - 0.5oz Chinook
Flame out - 1.0oz Chinook
and - 0.5oz Centennial

Ferment with White Labs WLP001 California Ale, or other similar yeast

Hong the berkeley Up Imperial Stout - the bigger brother requiring a greater amount of brewing equipment and skill

Estimated ABV: ~9%
Estimated IBU: ~90
Estimated Color: ~80 EBC

Mashing Grains @152*:
4# - 2row Pale Malt
2# - Victory Malt
1.5# - Caraaroma
1# - Smoked Malt
10oz. Carafa I
4oz. Carafa Special II

6.6lbs Pale Liquid Malt Extract

Hop Additions:
60min - 1.0oz. Chinook (13%aa)
20min - 1.0oz Centennial (10%aa)
and - 0.5oz Chinook
and - 0.5oz Pride of Ringwood (9%aa)
10min - 1.0oz Pride of Ringwood
and - 0.5oz Chinook
and - 0.5oz Centennial
Flame out - 1.0oz Chinook
and - 1.0oz Centennial
and - 0.5oz Pride of Ringwood

Dry Hop:
1.0oz Chinook
1.0oz Pride of Ringwood
0.5oz Centennial

Ferment with a large starter of White Labs WLP001 California Ale, or other comparable yeast

Looks like I should stick with the whole "Go to liqour store, give guy money, receive beer" formula. Thanks for real though. Hopefully I'll have some brewing equipment by year's end.

No worries. Those recipes are a lot less complicated than they might appear and will make a lot more sense if you actually start home brewing. If you start up and want them later, let me know.

I just like making up beer recipes.

I'm gonna send my dad the Hong Up recipe. Pretty sure he'll be able to do that with his setup and he's even got some centennial hops from the garden harvest last year. You're using the number sign for "lbs." right?

Jay wrote: I'm gonna send my dad the Hong Up recipe. Pretty sure he'll be able to do that with his setup and he's even got some centennial hops from the garden harvest last year. You're using the number sign for "lbs." right?

Yup number sign for pounds.

It should pretty easy to brew, but that was designed for someone who wants a seriously aggressive stout. It is meant to be over the top to please a crazy Hong, not a regular person. This goes for roasted flavors over the usual caramel and chocolate. He might want to use Carafa Special (I prefer Special myself) to take just a bit of edge out of it.

Stouts are super-easy to homebrew, probably the most forgiving style. They're dark, so you can't see hazes or color issues, they're have lots of bitter and roasty flavors, which can cover up infections and other off-flavors, and are high in alcohol, so you can keep them around for a while without them tasting like ass. They are delicious and super-easy to brew. Plus nothing tastes better than the first runnings of stout...mmmmmm.

Of note: Talked to a friend this morning for the first time in a few months. She moved to some arty farty town in CO last year. I'm on Oskar Blues' website today, seeing if there's any weird barrel-aged, bottled stuff I don't know about. Anyway, I happen to see 'Lyons, CO"

'Why does that sound familiar?' Sure enough, send friend a text, she says not only was she at the bar last night, drinking Ten Fidy draught, but she can throw a can off her porch & hit the place. Also, she works in Longmont, where Left Hand is hq'd.

ROAD TRIP!!!

PS: Oskar Blues has ordered 4 whiskey stills....