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worti - stout v.2

Russian Imperial Stout • Partial Mash • 5.5 gal

Wortimer

mixing it up a bit.

February 27, 2011 pm 06:21pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

2.25 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.
1 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.
2 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.
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.
1.50 lbs Roasted Barley; Briess

Roasted Barley; Briess

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
7 lbs Pale Liquid; Alexanders

Pale Liquid; Alexanders

Reportedly lightest colored malt extract available.
1.0 lbs Barley Flaked

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.
1.0 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
1 oz Magnum - 14.5 AA% pellets; boiled 60 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
2 oz Fuggle - 4.8 AA% pellets; boiled 30 min

Fuggle

Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
1 oz Cascade - 5.5 AA% pellets; boiled 5 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

Whirlfloc Tablets (Irish moss)

Enhanced Irish Moss in convenient tablet form
Wyeast 3787 Trappist High Gravity™

Wyeast 3787 Trappist High Gravity™

Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

		Range for this Style
Original Gravity:	1.085	1.075 - 1.115
Terminal Gravity:	1.023	1.018 - 1.030
Color:	45.9 SRM	30 - 40
Alcohol:	8.2% ABV	8% - 12%
Bitterness:	83.5 IBU	50 - 90

	Apparent	Real
Original Extract:	20.40 P	20.40 P
Terminal Extract:	5.75 P	8.59 P
Attenuation:	71.8%	57.9%
	% by Volume	% by Weight
Alcohol:	8.2%	6.4%

	Weight	Calories
Alcohol:	23.2 g	159.9
Carbs:	30.8 g	117.1
Protein:	2.2 g	8.6
		Total Calories
		285.6

Fermentables

Total: 17.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 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.	2.25 lbs
Black Malt 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 lbs
Chocolate Malt 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.	2 lbs
2-Row Caramel Malt 120L 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.	1.25 lbs
Roasted Barley Roasted Barley; Briess Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	1.50 lbs
Pale Liquid Pale Liquid; Alexanders Reportedly lightest colored malt extract available.	7 lbs
Barley Flaked Barley Flaked Helps head retention, imparts creamy smoothness. For porters and stouts.	1.0 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	1.0 lbs

	Quantity	Boiled
Magnum (14.50%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	1 oz	60 min
Fuggle (4.75%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	2 oz	30 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	5 min

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Recipe Search

Products

worti - stout v.2

Ingredients (Partial Mash, 5.5 gal)

2-Row Brewers Malt; Briess

Black Malt; Briess

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Roasted Barley; Briess

Pale Liquid; Alexanders

Barley Flaked

Oats Flaked

Magnum

Fuggle

Cascade

Whirlfloc Tablets (Irish moss)

Wyeast 3787 Trappist High Gravity™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Black Malt; Briess

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Roasted Barley; Briess

Pale Liquid; Alexanders

Barley Flaked

Oats Flaked

Hops

Magnum

Fuggle

Cascade

Discussion

Post a Comment

Recently Added

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Recipe Search

Products

worti - stout v.2

Ingredients (Partial Mash, 5.5 gal)

2-Row Brewers Malt; Briess

Black Malt; Briess

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Roasted Barley; Briess

Pale Liquid; Alexanders

Barley Flaked

Oats Flaked

Magnum

Fuggle

Cascade

Whirlfloc Tablets (Irish moss)

Wyeast 3787 Trappist High Gravity™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Black Malt; Briess

Chocolate Malt; Breiss

2-Row Caramel Malt 120L; Briess

Roasted Barley; Briess

Pale Liquid; Alexanders

Barley Flaked

Oats Flaked

Hops

Magnum

Fuggle

Cascade

Discussion

Post a Comment

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