International Stout Day: A Recipe and Tasting Notes

So apparently today is "International Stout Day," whatever that means. I guess, for me, that means I'm going to post a stout recipe. But not just any stout recipe. A great big ol' Smoked Rosemary Russian Imperial Stout. It's quite a mouth full. That's what she said? This was back when I brewed with less restraint, so the original beer included grain, LME, honey, and the boiled down third runnings of another (now forgotten) dark beer (there's also enough oats to make it an oatmeal stout). As such, some of the ingredient types and amounts are estimates. I will not be offended (much) by your substitutions or omissions. Enjoy!

Smoked Rosemary Russian Imperial Stout-5 gallon batch

Est. OG:  1.120  BU:  50  13.2% ABV

Grist:

5.5# Maris Otter
3# Flaked Oats
3# Cherry wood smoked malt
2# White wheat malt
.75# Crystal 80
.75# Roasted Barley
.50# Chocolate wheat malt
2# Pilsner LME
1# Amber LME
1# Honey (secondary)
Hops (spices):

3 oz. Willamette (5.5%) @ 60 min.
1 oz. Willamette (5.5%) @ 5 min.
5 g. Fresh rosemary @ 5 min.
1 approx. 5 in. sprig fresh rosemary (secondary)

Yeast:

Safale S-04 English Ale Yeast (make a large starter or use multiple sachets)

Procedures:

Beta glucanase rest @ 118F for 15 min.
Protein rest @ 122F for 20 min
Saccharification rest @ 154F for 40 min.

I achieved these steps by adding volumes of hot water, but one could also achieve similar results by increasing the full mash temp via RIMS, HERMS, direct heat, etc.

For the oats:  Buy bulk "old-fashioned" oats from grocery or natural/health food store, etc. Spray with water so they are rather damp, but not soupy. Put oats in oven safe bag (turkey bag) and seal tightly. Place in oven at 140F-160F for 30-40 min. Remove oats. Spread on cookie sheet(s). Place in oven at ~300F until golden brown. This method gives them an almost oatmeal cookie flavor and adds complexity to the beer.

Tasting Notes:

I brewed this beer the end of January 2012, so that makes this last bottle (I think, anyway) roughly 1 year, 8 months old. Early on, I recall the beer being quite cough syrup-y (from the smoked malt) and medicinal (the rosemary didn't diminish that). It's rather bitter, too, so the roasted malt had to work quite hard to push through. Definitely more of a "hey, taste this crazy, over-the-top beer I brewed" beer than an enjoyable, sip-it-slowly-because-you-want-it-to-last beer. The alcohol was hot, the flavors too bold, the hops too forward. With age, however, let's just say the beer is still all of those things, but SO much better.

Appearance-DARK brown, with reddish highlights at the edge of the glass. Despite rather high carbonation, a 3/4"-1" medium-bubbled head compacts to a lasting 1/2" tan head that clings to the glass in sticky lacing.

Smell-spicy, molasses cookie, sweet, low alcohol aroma, menthol, almost Andes mint chocolate but not quite.

Taste-still cough syrup-y, but not nearly as much as in the past; that can't-quite-put-my-finger-on-it Christmas-y, spicy but not cinnamon or ginger flavor, perhaps some woody elements; slight carbonic bite; bitter, dark chocolate; roasted malt; hops come through, but fairly well-balanced after the cherry fades; flavors linger.

Mouthfeel-Beautifully soft despite the high carbonation; silky, viscous, mouth-coating; warming in back of throat; pleasant tongue tingle.

Overall-I'm quite pleased with how this has aged. The body has lightened, but a softness remains. The flavors have married and are balanced, with cherry smoke being more forward. This beer is not for everyone, but (in fairness) my wife seems to enjoy it just fine. At this age, it is also dangerous. Light enough to be quaffable for a big beer, but hides its 13.2% like a 6%-8% beer. Try it! You might like it! Be Fermentive!