<_MOD_>1969-12-31Recipes737201231<_XName>Recipes16<_MOD_>2016-02-22Askers Russian Imperial Stout 32015-11-171992-02-01640.0000000640.0000000005520540000 <_MOD_>2016-02-20 Braumeister 50L 2028.8419800 846.5760000 1 0.2000000 16.9070165 1 1 2166.80323464 120.0000000 10.0000000 1 169.0701650 67.6280660 4.0000000 0.0000000 1690.7016500 33.8140330 0.0000000 60.0000000 100.0000000 "Sparge" with 1L 78C water per kg of grain. <_MOD_>2016-02-20 Imperial Stout Stout BJCP 2008 6 13 0 1.0750000 1.1150000 1.0180000 1.0300000 50.0000000 90.0000000 1.8000000 2.6000000 30.0000000 40.0000000 8.0000000 12.0000000 An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity. Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning. Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast. Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout http://www.bjcp.org <_MOD_>2016-02-20 Temperature Mash, 1 Step, Medium Body 1164.0420000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 16.9070165 640.0000000 0 Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash. <_MOD_>2016-02-20 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2016-02-22 Saccharification 0 2366.9679479 150.8000000 60.0000000 15.0000000 16.9070165 0.2 0 72 0 0 72 0 1164.042 164.81643870764273 0 <_MOD_>2016-05-13 Mash Out 2 0.0000000 168.0000000 10.0000000 10.0000000 0 0.2 0 72 0 0.0000000 72 2383.8749644 1164.042 182.0000000 0.0000000 <_TExpanded>1 0 0 846.576 0.2 <_MOD_>2016-02-22 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2016-02-20 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2016-02-22 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2016-02-20 Ingredients 7405 1 1 7182 12 <_XName>Ingredients 16 <_MOD_>2016-02-22 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 881.8500000 3.0000000 82.5000000 0.0000000 58.13954101665667 0 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 120 0.0800000 Pale Liquid Extract <_MOD_>2016-02-22 Amber malt United Kingdom 0 1 0.0000000 141.0960000 65.0253807 70.0000000 0.0000000 9.302326562665067 0 2 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. 120 0.0800000 Caramel/Crystal Malt - 60L <_MOD_>2016-02-22 Brown Malt United Kingdom 0 1 0.0000000 70.5480000 65.0000000 70.0000000 0.0000000 4.651163281332534 0 3 1.5000000 4.0000000 0.0000000 0.0000000 0.0000000 0 1 10.0000000 Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales. 120 0.0800000 Caramel/Crystal Malt - 60L <_MOD_>2016-02-22 Roasted Barley (Thomas Fawcett) United Kingdom Thomas Fawcett & Sons 0 1 0.0000000 70.5480000 609.0000000 74.0000000 0.0000000 4.651163281332534 0 4 1.5000000 3.0000000 0.0000000 13.0000000 0.0000000 0 0 10.0000000 Deep roasted barley - adds the dry bitter flavor characteristic of Irish Stouts. 120 0.0781250 <_MOD_>2016-02-22 Candi Sugar, Dark Belgium 2 1 0.0000000 176.3698400 275.0000000 78.3000000 0.0000000 11.627897654681833 0 6 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 20.0000000 Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer. Darker variants also add color. 120 0.0800000 <_MOD_>2016-05-18 Sugar, Table (Sucrose) US 2 1 0.0000000 105.8220000 1.0000000 100.0000000 0.0000000 6.976744921998802 0 7 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 10.0000000 White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer. 120 0.0800000 <_MOD_>2016-05-13 Corn Sugar (Dextrose) US 2 1 0.0000000 70.5480000 0.0000000 100.0000000 0.0000000 4.651163281332534 0 8 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 5.0000000 Widely used for bottling at rate of approx 2/3 cup per 5 gallons of beer 120 0.0800000 <_MOD_>1970-02-23 Admiral United Kingdom 0 0 14.7500000 5.6000000 100.00000000000001 0.0000000 10.5821972 15.0000000 120.0000000 0.0000000 Bittering hops derived from Wye Challenger. Good high-alpha bittering hops. Used for: Ales Aroma: Primarily for bittering Substitutes: Target, Northdown, Challenger 101.48530241248811 5 3 1 1.0000000 <_MOD_>2016-04-02 London Ale 5ltr starter White Labs WLP013 0 0 1 1.2000000 5.0000000 0.0000000 6.0000000 9 1 2015-11-17 2016-02-02 100.0000000 59.0000000 59.0000000 66.0200000 71.0600000 0 0 0 5 2003-06-14 Classic British Pale Ales, Bitters and Stouts Dry, malty ale yeast. Produces a complex, oak flavored ester character. Hop bitterness comes through well. <_MOD_>2016-02-22 Super High Gravity Ale 5ltr starter White Labs WLP099 0 0 0 1.2000000 5.0000000 0.0000000 6.0000000 10 1 2015-11-17 2016-04-02 100.0000000 84.0000000 84.0000000 69.0800000 73.9400000 0 0 0 5 2003-06-11 Very high gravity beers and barley wine up to 25% alcohol. Ferments up to 25% alcohol content. Flavor may vary greatly depending on beer alcohol. English like esters at low gravity, but will become more wine-like as alcohol exceeds 16% ABV. Refer to White Labs web page for tips on fermenting high gravity ales. <_MOD_>2016-05-20 Super High Gravity Ale 5ltr starter White Labs WLP099 0 0 0 1.2000000 5.0000000 0.0000000 6.0000000 11 1 2015-11-17 2016-05-18 100.0000000 84.0000000 84.0000000 69.0800000 73.9400000 0 0 0 5 2003-06-11 Very high gravity beers and barley wine up to 25% alcohol. Ferments up to 25% alcohol content. Flavor may vary greatly depending on beer alcohol. English like esters at low gravity, but will become more wine-like as alcohol exceeds 16% ABV. Refer to White Labs web page for tips on fermenting high gravity ales. <_MOD_>2009-09-07 Brettanomyces Claussenii White Labs WLP645 0 0 1 1.7000000 1.0000000 0.0000000 6.0000000 12 1 2015-11-17 2016-05-18 100.0000000 84.0000000 84.0000000 64.9400000 71.9600000 0 0 0 5 2011-03-06 Sour ales (in secondary) Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. <_TExpanded>12001.04600001.01000001.01800001.0110000640.00000001.0500000302.35.20000006.00000001.010000030155.000000011.0135.25531131640.0000000640.000000072.000000020.000000010.00000001.05000000<_TExpanded>1