• Favorite
  • Discuss
  • Subscribe
Connect
Extra Stout BerSim

Extra Stout BerSim

Russian Imperial Stout : All Grain : 27 L

bersim

Хорошо поцелуй России

May 10, 2014 at 09:14pm

0.0/5.0 0 ratings

Ingredients (All Grain27 L)

  • 2.26 kg Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 2.26 kg Canadian 6-Row Malt; Canada Malting

    Canadian 6-Row Malt; Canada Malting

    The preferred base malt of large North American brewers due to its larger husk content which is ideal for use in conjunction with adjuncts. Also an excellent base malt for use in wheat beer production.

  • 2.26 kg Canadian 2-Row Malt; Canada Malting

    Canadian 2-Row Malt; Canada Malting

    Traditional, premium grade 2-Row malt made from the finest Canadian barley malt varieties. This malt is a suitable base for all beer styles.

  • 0.58 kg Roast Barley; Bairds Malt

    Roast Barley; Bairds Malt

    This product is used in the production of dry or bitter Stouts and other dark beers, or for the careful adjustment of Pilsen beer colours. A different, slower roasting temperature profile is used but the final temperature is 220°C or even higher, which is achieved by allowing the exothermic roasting reactions to continue after turning off the heat source. The reaction is stopped by quenching with water. Because of the high temperature at the end, colour pick-up at this stage is very rapid and extreme care is needed to prevent carbonisation. Because the roasting process is slightly different from that used for Roast malt and a higher final temperature is used, the balance of pyrazines to pyrroles is different, with there being more pyrazines present in this product. This leads to a more bitter flavour and the use of the material in the so-called bitter Stouts. With extreme care it can also be used to colour and flavour Lager beers, but the quantities used are very small, certainly no more than 2 or 3 Kg in 1 tonne of grist.

  • 0.31 kg Black Malt; Bairds Malt

    Black Malt; Bairds Malt

    This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.

  • 0.76 kg CaraMalt; Thomas Fawcett

    CaraMalt; Thomas Fawcett

    Lager colour and flavour adjustment.

  • 0.46 kg Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.22 kg Pale Chocolate Malt; Thomas Fawcett

    Pale Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • 0.16 kg Chocolate Malt; Bairds Malt

    Chocolate Malt; Bairds Malt

    This product is used in the production of Porters and sweet Stouts. The flavour is sharp and somewhat acrid. A great deal of care is needed in the use of this material because of its intense colour and flavour. Manufacture is similar to Amber malt but higher final temperatures are used. Flavour again is due to pyrazines and pyrroles.

  • 0.51 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.46 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.51 kg Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.24 kg Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 0.23 kg Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 56 g Target - 10.0 AA% pellets; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense

  • 10 g East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 10 g Styrian Goldings - 6.0 AA% pellets; boiled 15 min

    Styrian Goldings

    Mild, pleasant.

  • 300 g Cocoa Powder - @ 15 mins (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • 60 g Coffee (grounds) - @ 15 mins (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • 60 g Orange Peel (dried) - @ 20 mins (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Notes

Empâtage: 122ºF pour 30 minutes 158ºF pour 30 minutes 168ºF pour 10 minutes

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.091 1.075 - 1.115
Terminal Gravity: 1.022 1.018 - 1.030
Color: 37.6 SRM 30 - 40
Alcohol: 9.2% ABV 8.00% - 12.00%
Bitterness: 69.0 IBU 50.00 - 90.00

Discussion

Post a Comment

Subscribe to this discussion.