Club Russian -MidStateBrewCrew
All Grain Recipe
Submitted By: aboldham (Shared)
Members can download and share recipes
Brewer: Adrian Oldham | |
Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
Boil Size: 6.58 gal | Style Guide: BJCP 2008 |
Color: 45.9 SRM | Equipment: My Equipment 2014 |
Bitterness: 44.3 IBUs | Boil Time: 60 min |
Est OG: 1.098 (23.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.032 SG (8.2° P) | Fermentation: Ale, Two Stage |
ABV: 8.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
15 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
12.00 oz |
Briess Chocolate Malt -Dark (420.0 SRM) |
Grain |
3 |
8.00 oz |
Black (Patent) Malt -Blackprinz (500.0 SRM) |
Grain |
4 |
8.00 oz |
Briess Special Roast (40.0 SRM) |
Grain |
5 |
8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
4.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
7 |
1.75 oz |
Cluster [8.2%] - Boil 60 min |
Hops |
8 |
1.00 oz |
Cascade [6.9%] - Boil 2 min |
Hops |
9 |
1.00 oz |
Centennial [10.4%] - Boil 2 min |
Hops |
10 |
1.0 pkgs |
Ringwood Ale (Wyeast #1187) |
Yeast |
11 |
Notes
Mid State Brew Crew Club Russian Imperial Stout.
Organized, developed, and distributed by myself, with some input from club members.
Goal is to remain as close to recipe temps, weights, volumes, and times as possible on each club member's own system
and return samples to share and enjoy with other member's attempts. Take note of your specifics and later taste the differences. Enjoy!
Diacetyl rest recommended, do not rush.
___________________________________________
My notes:
Used remainder of the specialty malts purchased for making member's kits.
Carapils upped to 1/2lb, 2 batch total of 1lb.
D Chocolate expected was 12 oz each, mine was 29.5 oz for two. (0.93lb ea)
Cara Munich weight was off just a touch, mine ended at 1lb 15 5/8 oz (just shy of the 2lb expected for 2 batches).This Recipe Has Not Been Rated