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Sexual Chocolate

Sexual Chocolate

Russian Imperial Stout : All Grain : 5.5 gal

Yeahman

Mmmm chocolate.

December 7, 2012 at 03:17pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 20 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.5 lbs Crystal 120; Crisp

    Crystal 120; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1.25 lbs Weyermann Carafa® I; Weyermann

    Weyermann Carafa® I; Weyermann

    Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

  • 1 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1 oz Cascade - 5.5 AA% whole; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Magnum - 14.5 AA% whole; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .35 oz Citra™ - 12.0 AA% whole; boiled 20 min

    Citra™

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1 tsp Irish Moss - 15min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • WYeast 1028 London Ale™

    WYeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

1 lb Black Patent Malt .5oz Amarillo @ 10min (sub Citra) .5oz Willamette @ 1min

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.112 1.075 - 1.115
Terminal Gravity: 1.026 1.018 - 1.030
Color: 35.2 SRM 30 - 40
Alcohol: 11.4% ABV 8.00% - 12.00%
Bitterness: 73.4 IBU 50.00 - 90.00

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