Russian Imperial/Oatmeal Stout Partigyle

All Grain Recipe

Submitted By: quicktolearn (Shared)
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Batch Size: 15.00 galStyle: Imperial Stout (13F)
Boil Size: 19.06 galStyle Guide: BJCP 2008
Color: 33.9 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 90 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 30.0

Amount Name Type #
30 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 3
1 lbs Special B Malt (180.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
2.00 oz Aromatic Malt (26.0 SRM) Grain 6
1.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 7


Combined efficiency of 66.3%. Could have been 70.7 if I paid attention to my SG while sparging. Change 6/28/20 reduced roasted and chocolate to 1 lb each. Add 1lb Carafa I and Carafa II. Omit black malt. Added Carastan 6oz. Substituted 2 lb each GWM Northwest pale malt and Golden Promise for 4 lb 2 row to make up for the lack of aromatic malt because I ran out of it.

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