Russian Imp - Split batch - Coconut/Vanilla and Choc/Coffee

All Grain Recipe

Submitted By: acoles2107 (Shared)
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Brewer: Andy
Batch Size: 6.60 galStyle: Imperial Stout (13F)
Boil Size: 8.59 galStyle Guide: BJCP 2008
Color: 100.2 SRMEquipment: Andy's Setup
Bitterness: 105.4 IBUsBoil Time: 90 min
Est OG: 1.109 (25.8° P)Mash Profile: BIAB, Full Body
Est FG: 1.024 SG (6.0° P)Fermentation: Ale, Three Stage
ABV: 11.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs 6.28 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs 14.01 oz Chocolate Malt (329.9 SRM) Grain 2
2 lbs 14.01 oz Roasted Barley (710.7 SRM) Grain 3
2 lbs 3.27 oz Wheat Malt, Ger (2.0 SRM) Grain 4
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 5
14.11 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
15.87 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
2.47 oz Columbus (Tomahawk) [15.0%] - Boil 60 min Hops 8
1.06 oz Northdown [6.5%] - Boil 30 min Hops 9
0.88 oz Target [10.5%] - Boil 30 min Hops 10
1.76 oz East Kent Goldings (EKG) [4.6%] - Boil 15 min Hops 11
2.47 oz East Kent Goldings (EKG) [4.6%] - Boil 0 min Hops 12
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
2.12 oz East Kent Goldings (EKG) [4.6%] - Dry Hop 7 days Hops 14

Notes

Split Batch Each half (approx 13 litres) to be fermented with one packet of US-05. 1 to be chocolate and coffee - transferred to secondary after 10 days - coffee and chocolate added as below: 1/2 cup of cacoa nibs added directly into fermenter. 80 grams of coffee added WITH ONLY 2 DAYS REMAINING IN THE FERMENTER. 1 to be coconut and vanilla - transferred to secondary after 10 days - coconut and vanilla added as below: 450g of coconut flakes toasted, patted dry with kitchen towel and added to fermenter in a hop bag. 1tsp of vanilla paste (Queens), loosened with a tablespoon of boiling water, added directly into fermenter. Bottled after a further 10 days.

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