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Obsidian Stout
Russian Imperial Stout • Extract • 5 gal
My hopped up version of a great beer.
December 17, 2011 am 01:10am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.36 lbs
Black Barley; Briess
Black Barley; Briess
Coffee, Intense Bitter, Dry. Characteristics & Applications: • Black Barley provides the color and rich, sharp flavor which is characteristic of Stouts and some Porters. • Black Barley contributes a dryness to the Stout or Porter. It is not interchangeable with Black Malt. Black Malt may be used in conjunction with Black Barley to achieve the desired color. • Use 3-7% for a dry Porter. • Use 5-15% for a dry Stout • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.63 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.
- 0.57 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.51 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.37 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 5.00 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 5.00 lbs
Liquid Dark; Muntons
Liquid Dark; Muntons
Chocolate malt, crystal malt and pale malt is used in the manufacture of Muntons dark malt extract. Ideal for recipes designed to brew Milds, porters and Stouts.
- 3.0 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.
- 0.50 oz
Galena - 13.0 AA% pellets; boiled 15 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 0.50 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 34.3 SRM | 30 - 40 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 78.5 IBU | 50 - 90 | |
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