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worti - stout
Russian Imperial Stout • Partial Mash • 5.5 gal
partial
February 12, 2011 am 11:31am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 3.25 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.
- .75 lbs
Black Malt; Briess
Black Malt; Briess
Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.25 lbs
2-Row Caramel Malt 120L; Briess
2-Row Caramel Malt 120L; Briess
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.40 lbs
Chocolate Malt; Breiss
Chocolate Malt; Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 7 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.023 | 1.018 - 1.030 | |
| Color: | 43.3 SRM | 30 - 40 | |
| Alcohol: | 8.4% ABV | 8% - 12% | |
| Bitterness: | 78.0 IBU | 50 - 90 | |
Discussion
Brewed this on Sunday.
2011-02-14 9:21am
OG = 1.066 after all said and done. Huge roasty nose. Fermenting away as of this morning.
Keep the yeast warm
2011-02-17 12:32pm
Fermentation stopped after one day. Primary got too cold for the yeast. Wrapped in brew belt, towel and a good shake and the fermentation started again. Keep it warm!!!
Tasted on Sunday!!!
2011-02-21 10:28am
Tasted on Sunday after one week fermentation. Tastes fantastic although its not the strongest beer. More of a session stout than a foreign extra stout. I guess I'll need a bottle of Jameson to go with it. Will need to work on my partial process.
two weeks in primary
2011-02-26 9:20am
Two weeks in primary and really mellowed out. 5.5 ABV not very close to where I wanted it but it is still very good. Moving to secondary for a couple of weeks and then to the keg for St pats day. Cheers.
Turned out great!!!
2011-03-10 5:23pm
This turned out great! Nice chocolate finish, a black head and a bit of a bite from the 2-row Caramel and black malt. Will brewing this again but will probably mix it up a bit with the yeast and proportions of chocolate malt and roasted barley.
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