ZION Curtain Russian Imperial Stout

Extract Recipe

Submitted By: Ari133 (Shared)
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Brewer: Ari Hart
Batch Size: 5.00 galStyle: Russian Imperial Stout (12C)
Boil Size: 3.23 galStyle Guide: BJCP 1999
Color: 38.4 SRMEquipment: CVBC Homebrew profile
Bitterness: 83.2 IBUsBoil Time: 90 min
Est OG: 1.098 (23.4° P)
Est FG: 1.020 SG (5.1° P)Fermentation: My Aging Profile
ABV: 10.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
8.00 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 1
8.00 oz Pale Malt (6 Row) US (2.0 SRM) Grain 2
4.96 oz Roasted Barley (300.0 SRM) Grain 3
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
12 lbs Pale Liquid Extract (8.0 SRM) Extract 7
1 lbs 8.00 oz briess Rye LME (10.1 SRM) Extract 8
2.00 oz Chinook [13.0%] - Boil 60 min Hops 9
2.00 oz Chinook [13.0%] - Boil 30 min Hops 10
1.00 oz Centennial [10.0%] - Boil 15 min Hops 11
2.00 oz Centennial [10.0%] - Boil 5 min Hops 12
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 13

Notes

149F 90 min mash. 64F ferment. Let rise after 48 hours.

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