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RIPB rest in peace b****
Russian Imperial Stout • Partial Mash • 5 gal
not for the faint hearted!! let this age for a couple of months then hang on!! it goes quick!
February 19, 2011 pm 04:06pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 11.25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 3.3 lbs
Unhopped Plain Amber; Coopers
Unhopped Plain Amber; Coopers
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .25 oz
Willamette - 5.0 AA% pellets; boiled 90 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .50 oz
Chinook - 13.0 AA% pellets; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1.75 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .50 oz
Willamette - 5.0 AA% pellets; boiled 75 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/4 tsp
Irish Moss - 1hr and 15 min. (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 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.026 | 1.018 - 1.030 | |
| Color: | 37.9 SRM | 30 - 40 | |
| Alcohol: | 9.4% ABV | 8% - 12% | |
| Bitterness: | 104.9 IBU | 50 - 90 | |
Discussion
excellent!!!!!!
2011-03-21 9:28pm
I have brewed this several times, turned out great, but needs to be aged for atleast 2-3 months
Post a Comment
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