Russian Imperial Stout 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 8.63 gal | Style Guide: BJCP 2008 |
| Color: 44.1 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 56.7 IBUs | Boil Time: 90 min |
| Est OG: 1.095 (22.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.022 SG (5.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
| 1 lbs |
Carapils (Briess) (1.5 SRM) |
Grain |
3 |
| 1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
4 |
| 1 lbs |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
5 |
| 2.25 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
6 |
| 1.45 oz |
Northern Brewer [8.5%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
8 |
| 2.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
9 |
Notes
Add 16 oz of Makers Mark or other bourbon whiskey and soak oak chips for 1-2 weeks prior to adding to secondary.This Recipe Has Not Been Rated
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