Russian Imperial Stout 
Extract Recipe
Submitted By: andycampbell (Shared)
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| Batch Size: 5.50 gal | Style: Imperial Stout (13F) |
| Boil Size: 6.00 gal | Style Guide: BJCP 2008 |
| Color: 40.1 SRM | Equipment: Pot (30 Qt) |
| Bitterness: 84.7 IBUs | Boil Time: 60 min |
| Est OG: 1.086 (20.7° P) | |
| Est FG: 1.023 SG (6.0° P) | Fermentation: Ale, Two Stage |
| ABV: 8.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
1 |
| 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 7 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 1.75 oz |
Summit [17.0%] - Boil 60 min |
Hops |
5 |
| 6 lbs |
Pale Liquid Extract [Boil for 15 min] (8.0 SRM) |
Extract |
6 |
| 2.00 oz |
Cascade [9.1%] - Steep 20 min |
Hops |
7 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
8 |
Notes
--Condition in secondary 2-3 months.
Cold steeped grains 24 hours before brew day
09/06/2012 - Brew Day
Added 7 lbs of extract at 180 F and then brought to boil.
Steeped Aroma hops in whirlpool for 20 min after flameout before chilling to pitch temp.
Pitched at 78 degrees +/-
Used a 1L starter prepared with harvested 1728
Hydro reading of 1.084 @ 78 F corrected to 1.086
9/20/2012 - Transfer to 2ndary
1.023 @ 70 F corrected to 1.024
Ruddy brown color--not black like I'd hoped. Still very dark. Chocolate notes, hit of alcohol warmth. Will let age in 2ndary for at least 2 months before bottling.
10/05/2012 - Leftover yeast settling out nicely. Clinging to the sides of the carboy and a thin layer on the bottom. Nearly all bubbling has stopped by this point.This Recipe Has Not Been Rated
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