With my recipe design, one key thing that I think helps CCB's stouts get this character is a high percentage of non-base malts. There actually are some emails and interviews with Wayne where he talks about this. Oh and there is this sheet of paper under the bar in the tasting room at CCB which is supposedly the first recipe for Hunahpu. As you can see there are a lot of malts, a lot of roasted malts at that, and it's a fairly complicated recipe. So from this, from my theory about base malt being <50% of the recipe and from some select bits of info from online, I pieced my recipe together for a big RIS.
Aside from the recipe, another thing I read about online was that breweries with these big, thick, chewy stouts sometimes only use the first runnings. I thought this would be a good time to try this and while I was at it, also do my first partigyle. For those who don't know, a partigyle is where you take off the first runnings, use that to make a beer, then sparge and use the second runnings to make another beer. With my first runnings beer being a RIS, I thought I would do a milk stout for my second runnings beer and just add some lactose during the boil. This brew day was intense because I had to do two separate mashes because my tun was too small, then two separate boils, but I finished it in around 5 hours and ended up with about 1.5 gallons of RIS and 2.5 gallons of milk stout.
Imperial Stout/Milk Stout Partigyle
7 lb Maris Otter (50%)
2.5 lb Munich (18%)
1 lb Roasted Barley (7%)
1 lb Chocolate Malt (7%)
0.5 lb C60 (4%)
0.5 lb C120 (4%)
0.5 lb Black Patent (4%)
2 oz Chinook (60 mins)
Wyeast 1056 - 2 1.5 L starters, fermented at 64F. Mashed at 154F.
These values are theoretical if I wasn't doing a partigyle. Look at the notes for actual numbers.
OG 1.089 | FG 1.031 | ABV 8.3% | IBU 83
No water adjustments needed.
9/20/15: Brewday. Split mash, added baking soda because mash pH was low. Ran off 0.75 from each first runnings. Ended up with 1.5 gal of RIS OG 1.101 and 2.5 gallons of milk stout OG 1.068 (0.4 lb lactose added).
9/26/15: RIS gravity down to 1.026. Milk stout down to 1.022.
10/19/15: Both gravities stable at about the same as last time. The RIS is viscous, a little hot in alcohol, maybe too much roasted barley. Milk stout is nice and sweet. Bottled.