Anastasia Russian Imperial Stout 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Batch Size: 5.25 gal | Style: Imperial Stout (13F) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 77.3 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 70.9 IBUs | Boil Time: 60 min |
| Est OG: 1.087 (20.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.026 SG (6.6° P) | Fermentation: Ale, Two Stage |
| ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 9.60 oz |
Chocolate Malt (Thomas Fawcett) (508.0 SRM) |
Grain |
2 |
| 1 lbs 9.60 oz |
Roasted Barley (Thomas Fawcett) (609.0 SRM) |
Grain |
3 |
| 1.70 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
4 |
| 0.50 oz |
Centennial [10.0%] - Boil 10 min |
Hops |
5 |
| 0.50 oz |
Centennial [10.0%] - Boil 0 min |
Hops |
6 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
7 |
| 1.0 pkgs |
Thames Valley Ale (Wyeast Labs #1275) |
Yeast |
8 |
Notes
Ferment at 70-73%, Cold condition 3-4 weeks age for 10 months.This Recipe Has Not Been Rated
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