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Russian Imperial Stout • All Grain • 10 gal
caco nibs added to seconary
April 11, 2011 am 09:03am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 24 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.
- 1.47 lbs
2-Row Black Malt; Briess
2-Row 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.
- 1.99 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2.92 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. 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. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.33 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.44 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.57 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.44 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 3.6 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 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.
- 1.00 oz
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 10 ea
Vanilla (whole bean) - added to secondary (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
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: | 1.093 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.025 | 1.018 - 1.030 | |
| Color: | 34.4 SRM | 30 - 40 | |
| Alcohol: | 9.1% ABV | 8% - 12% | |
| Bitterness: | 68.0 IBU | 50 - 90 | |
Discussion
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