Russian Imperial/Oatmeal Stout Partigyle
All Grain Recipe
Submitted By: quicktolearn (Shared)
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Batch Size: 15.00 gal | Style: Imperial Stout (13F) |
Boil Size: 19.06 gal | Style Guide: BJCP 2008 |
Color: 33.9 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
Bitterness: 0.0 IBUs | Boil Time: 90 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
30 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
1 lbs 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
2 |
1 lbs 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
3 |
1 lbs |
Special B Malt (180.0 SRM) |
Grain |
4 |
4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
2.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
6 |
1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
7 |
Notes
Combined efficiency of 66.3%. Could have been 70.7 if I paid attention to my SG while sparging. Change 6/28/20 reduced roasted and chocolate to 1 lb each. Add 1lb Carafa I and Carafa II. Omit black malt. Added Carastan 6oz. Substituted 2 lb each GWM Northwest pale malt and Golden Promise for 4 lb 2 row to make up for the lack of aromatic malt because I ran out of it.This Recipe Has Not Been Rated