Russian Imperial Stout 
All Grain Recipe
Submitted By: alehubby (Shared)
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| Brewer: Tom Gordon | |
| Batch Size: 6.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 7.73 gal | Style Guide: BJCP 2008 |
| Color: 56.0 SRM | Equipment: BIAB Equipt Profile 10 gallon MegaPot - All Grain |
| Bitterness: 77.1 IBUs | Boil Time: 90 min |
| Est OG: 1.119 (27.8° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.046 SG (11.3° P) | Fermentation: Ale, Single Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
1 |
| 3 lbs |
Munich (Dingemans) (5.5 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
3 |
| 1 lbs |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
4 |
| 1 lbs |
Chocolate Malt (Simpsons) (430.0 SRM) |
Grain |
5 |
| 1 lbs |
Special Roast (Briess) (50.0 SRM) |
Grain |
6 |
| 14.00 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
7 |
| 12.00 oz |
Cara 45 (Dingemans) (47.0 SRM) |
Grain |
8 |
| 12.00 oz |
Crystal, Medium (Simpsons) (55.0 SRM) |
Grain |
9 |
| 12.00 oz |
Special B (Dingemans) (147.5 SRM) |
Grain |
10 |
| 10.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
11 |
| 6 lbs |
LME Golden Light (Briess) [Boil] (4.0 SRM) |
Extract |
12 |
| 1 lbs |
Treacle [Boil] (100.0 SRM) |
Extract |
13 |
| 2.00 oz |
Challenger [5.6%] - Boil 60 min |
Hops |
14 |
| 1.80 oz |
Northern Brewer [8.6%] - Boil 60 min |
Hops |
15 |
| 1.00 oz |
Target [10.2%] - Boil 30 min |
Hops |
16 |
| 0.60 oz |
East Kent Goldings (EKG) [4.6%] - Boil 30 min |
Hops |
17 |
| 0.70 oz |
Anise, Star (Boil 30 min) |
Misc |
18 |
| 4.00 oz |
Milk Sugar (Lactose) [Primary] (0.0 SRM) |
Sugar |
19 |
| 2.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
20 |
Taste Notes
Full bodied...nice licorice flavor that blends well with malts & coffee..all who try really love it!
Notes
Strike = 166.4F/Mash settled 155.5F
pH=5.0 (dark grains in sample....added 1/2 tsp baking soda/strained out grain...pH=7!!! Did grain in orig sample cause drop?? Added approx .8 ml phosphoric/strained pH=5.21...added approx 1/8 tsp baking soda...prob about 5.3 pH. From now on strain out grain from pH sample!!!
Temp dropped to 154F...added heat ...156F at 70 mins mash/mash finished 90 mins at 156F
"Star Anise" = brewers licorice stick. Smash into pieces and add with 30 min hop addition along w/ black treacle
Boiled 10 mins longer...100 mins total (est IBU = 79}
Oxygen for 2 mins...pitched yeast starter into 70F wort
Basement been holding 64F...should be good allowing for fermentation temp increase...rouse bucket evry day for 4 days then let ferment out for 5-6 weeks
2/5/17...checked SG=1.048...transferred to glass carboy and brought upstairs at 72F...rosed evry day for 5 days...airlock somewhat active
Cold Brewed Coffee..Chazzano's Columbian Supremo..3.5 oz/3 cups spring water..about 18 hrs cold brewed...add to bottling bucket.
Botlled 3/13/17...tasted really nice...added cold brew coffee (all)...bottled w/ 4.5 0z. dextrose/4 oz lactose in 2.5 C spring water. added 1 Tblsp Organic vanilla pure extract. Carbonate in family room at 68F 3-4 wks.
High FG really cut IBU bitterness...like it!! If brewed again ferment in family room (bout 68F).. cut hops down to bout 55 IBU to compensate for potential lower FG due to higher fermentation temp.This Recipe Has Not Been Rated
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