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Oold imperial.
Russian Imperial Stout • Extract • 10 L
Winter brew.
September 8, 2010 am 07:45am
0.0/5.0 0 ratings
Ingredients (Extract, 10 L)
- 0.2 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.3 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.02 kg
English Black Roast
English Black Roast
Adds a heavy roast flavor and dark color.
- 1.6 kg
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 0.3 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 18 g
Northern Brewer - 10.5 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 5 g
East Kent Goldings - 4.5 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.030 | |
| Color: | 32.3 SRM | 30 - 40 | |
| Alcohol: | 7.6% ABV | 8% - 12% | |
| Bitterness: | 60.6 IBU | 50 - 90 | |
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