Russian Imperial Stout

Extract Recipe

Submitted By: andycampbell (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 40.1 SRMEquipment: Pot (30 Qt)
Bitterness: 84.7 IBUsBoil Time: 60 min
Est OG: 1.086 (20.7° P)
Est FG: 1.023 SG (6.0° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Black Barley (Stout) (500.0 SRM) Grain 1
8.00 oz Chocolate Malt (450.0 SRM) Grain 2
8.00 oz Roasted Barley (300.0 SRM) Grain 3
7 lbs Pale Liquid Extract (8.0 SRM) Extract 4
1.75 oz Summit [17.0%] - Boil 60 min Hops 5
6 lbs Pale Liquid Extract [Boil for 15 min] (8.0 SRM) Extract 6
2.00 oz Cascade [9.1%] - Steep 20 min Hops 7
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 8

Notes

--Condition in secondary 2-3 months. Cold steeped grains 24 hours before brew day 09/06/2012 - Brew Day Added 7 lbs of extract at 180 F and then brought to boil. Steeped Aroma hops in whirlpool for 20 min after flameout before chilling to pitch temp. Pitched at 78 degrees +/- Used a 1L starter prepared with harvested 1728 Hydro reading of 1.084 @ 78 F corrected to 1.086 9/20/2012 - Transfer to 2ndary 1.023 @ 70 F corrected to 1.024 Ruddy brown color--not black like I'd hoped. Still very dark. Chocolate notes, hit of alcohol warmth. Will let age in 2ndary for at least 2 months before bottling. 10/05/2012 - Leftover yeast settling out nicely. Clinging to the sides of the carboy and a thin layer on the bottom. Nearly all bubbling has stopped by this point.