Czar's Revenge Imperial Stout 
All Grain Recipe
Submitted By: gagnong4 (Shared)
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| Brewer: Gary Gagnon | |
| Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 5.95 gal | Style Guide: BJCP 2008 |
| Color: 54.2 SRM | Equipment: Gary Gagnon Equipment List |
| Bitterness: 57.3 IBUs | Boil Time: 60 min |
| Est OG: 1.107 (25.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.030 SG (7.6° P) | Fermentation: Ale, Two Stage |
| ABV: 10.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 6.40 oz |
Roasted Barley (300.0 SRM) |
Grain |
2 |
| 13.60 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 12.80 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 1.50 oz |
Horizon [12.0%] - Boil 60 min |
Hops |
6 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 10 min |
Hops |
7 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 1 min |
Hops |
8 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
9 |
Taste Notes
Nice chocolate taste and not very hot. I purged the keg with CO2 and added the corn sugar to the beer for keg conditioning. I placed the CO2 on the keg and bled the keg a few times to rid it of oxygen. I kegged the beer on 27 Jan 2014.Notes
This recipe was copied from the Brew Your Own Magazine, Dec 2012.
I used the yeast I captured from the Robust porter and made the starter out of that capture. The yeast was very active early on in the starter. Wyeast 1056.
Change the yeast to expose fruity esters. Need to add roastiness and add bittersweet.This Recipe Has Not Been Rated
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