Alobarap Russian Imperial Stout

All Grain Recipe

Submitted By: Burnay76 (Shared)
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Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.22 galStyle Guide: BJCP 2008
Color: 51.6 SRMEquipment: Carlsbad no top up
Bitterness: 81.6 IBUsBoil Time: 60 min
Est OG: 1.116 (27.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.025 SG (6.4° P)Fermentation: Ale, Two Stage
ABV: 12.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Roasted Barley (300.0 SRM) Grain 1
1 lbs Carafa I (337.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Oats, Flaked (1.0 SRM) Grain 6
4 lbs Munich Malt (9.0 SRM) Grain 7
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 9
2.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 10
1.50 oz Hallertauer [4.8%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
0.50 lbs Oak Chips (Secondary 7 days) Misc 14
5.00 oz Bourbon (Secondary 2 weeks) Misc 15
5.00 oz Bourbon - 2 (Bottling 0 min) Misc 16

Notes

I am trying to develop replicate a bourbon barrel-aged Russia Imperial Stout. After studying the Parabola profile published by Firestone Walker, I developed this recipe. While British yeast may be more appropriate, I am hoping that WLP001 is up to the task. As you can see, I like to keep my recipes simple and round all ingredients to whole numbers.