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Poll Cat Stout

Poll Cat Stout

Russian Imperial Stout • Partial Mash • 5 gal

Tiny

This was to Modify a Kit I bought and wanted to pump it up and came up with this.

March 12, 2011 pm 11:29pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 0.37 lbs Crystal Malt; Joe White Maltings

    Crystal Malt; Joe White Maltings

    Product Code: 1108

  • 0.5 lbs Chocolate Malt; Beeston

    Chocolate Malt; Beeston

    Roasted coffee flavor.

  • 0.25 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 1.0 lbs Dark Crystal; Joe White Maltings

    Dark Crystal; Joe White Maltings

    Product Code: 1109

  • 1.0 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 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.

  • 2 lbs Dry Dark Extract

    Dry Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 3.3 lbs Dark Liquid; Alexanders

    Dark Liquid; Alexanders

    Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

  • 1 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Candi Sugar Amber

    Candi Sugar Amber

    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 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1 oz First Gold - 7.5 AA% pellets; boiled 60 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 0.50 oz First Gold - 7.5 AA% pellets; boiled 15 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • 0.5 oz First Gold - 7.5 AA% pellets; boiled 1 min

    First Gold

    First commercial dwarf hop designed for aroma consideration in England, a very promising hop.

  • .5 oz Millenium - 15.5 AA% pellets; boiled 60 min

    Millenium

    Very new hop. Primarily used for alpha potential.

  • 2 tbsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 2 tsp Irish Moss - (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 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.083 1.075 - 1.115
Terminal Gravity: 1.022 1.018 - 1.030
Color: 40.9 SRM 30 - 40
Alcohol: 8.0% ABV 8% - 12%
Bitterness: 74.6 IBU 50 - 90

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