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Kettlebelgian Krussian Imperial Stout
Russian Imperial Stout • Partial Mash • 5 gal
Brewed on 1/17/11. 2L yeast started.
January 21, 2011 pm 03:27pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 4.00 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.00 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- 0.50 lbs
Belgian Black Roast
Belgian Black Roast
Adds a heavy roast flavor and dark color.
- 0.50 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 6.00 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.50 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 0.50 lbs
Oat Flakes; Gilbertson & Page
Oat Flakes; Gilbertson & Page
Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.
- 0.5 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.0 oz
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 1.0 oz
Northern Brewer - 8.0 AA% pellets; boiled 30 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.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.030 | |
| Color: | 39.0 SRM | 30 - 40 | |
| Alcohol: | 8.9% ABV | 8% - 12% | |
| Bitterness: | 79.1 IBU | 50 - 90 | |
Discussion
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