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BLACK RUSSIAN
Russian Imperial Stout • Extract • 3.25 gal
working
July 3, 2011 am 11:27am
0.0/5.0 0 ratings
Ingredients (Extract, 3.25 gal)
- .6 lbs
Kiln Coffee Malt; Malteries Franco-Belges
Kiln Coffee Malt; Malteries Franco-Belges
This malt is obtained by a strong torrification process of normally kilned malts originating from selected barleys. This malt reinforces the taste and mellow flavor of the beer. It also reinforces the color of the beer, but does not color the foam.
- .66 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.
- .6 lbs
2-Row Chocolate Malt; Briess
2-Row Chocolate Malt; Briess
Rich Roasted Coffee. Characteristics & Applications: • 2-Row 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 2-Row Malting Barley varieties.
- 5.5 lbs
Munich Amber; Weyermann
Munich Amber; Weyermann
Weyermann Munich Amber Extract produces typical Munich Beers, Maerzen, Festival Beers and Bock Beers.
- 1 oz
Perle - 11.2 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
- 1 oz
Hersbrucker - 4.0 AA% pellets; boiled 30 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 1 oz
Hersbrucker - 4.0 AA% pellets; boiled 15 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.018 | 1.018 - 1.030 | |
| Color: | 34.0 SRM | 30 - 40 | |
| Alcohol: | 7.4% ABV | 8% - 12% | |
| Bitterness: | 106.0 IBU | 50 - 90 | |
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