Russian Imperial Stoutv3

All Grain Recipe

Submitted By: hanfryaj (Shared)
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Brewer: Ryan Hanford
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 6.93 galStyle Guide: BJCP 2008
Color: 102.9 SRMEquipment: Hanford_Pot&Cooler_15gal/10gal
Bitterness: 92.6 IBUsBoil Time: 60 min
Est OG: 1.112 (26.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 11.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs 8.00 oz Roasted Barley (600.0 SRM) Grain 2
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt (250.0 SRM) Grain 4
1 lbs Chocolate Malt (350.0 SRM) Grain 5
13.60 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
0.75 oz Northern Brewer [9.9%] - First Wort Hops 7
1.00 oz Northern Brewer [9.9%] - Boil 60 min Hops 8
1.00 oz Northern Brewer [9.9%] - Boil 30 min Hops 9
0.75 oz Goldings, East Kent [7.2%] - Boil 15 min Hops 10
0.25 oz Northern Brewer [9.9%] - Boil 15 min Hops 11
3.00 oz Goldings, East Kent [7.2%] - Boil 3 min Hops 12
1 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 13
2.00 oz Goldings, East Kent [7.2%] - Dry Hop 7 days Hops 14

Notes

Dropped the water to grain ratio to 1.0 qt/lb to fit in mash tun (9.66 gal). Dropped mash efficiency to 52% to match numbers in the Brewing Classic Styles book (will be less water/grain ratio for sparge). Based on Mike Riddle's Tricentennial Stout. Adjusted IBU calculation method to Tinseth to match up with the recipe in the book.