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Drunkard Springs Brewery - Guid Mornin

Drunkard Springs Brewery - Guid Mornin

Russian Imperial Stout • All Grain • 5.5 gal


My version of a Terrapin Wake & Bake clone.

January 1, 2013 at 06:50am

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 16 lbs Golden Promise Malt; Thomas Fawcett

    Golden Promise Malt; Thomas Fawcett

  • .7 lbs Roasted Barley; Thomas Fawcett

    Roasted Barley; Thomas Fawcett

    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.

  • .75 lbs Chocolate Wheat Malt

    Chocolate Wheat Malt

    Intensifies aroma; improves color. For dark ales, alt, dark wheat, stout and porter.

  • .7 lbs De-Bittered Black Malt (Mout Roost 1400); Dingemans

    De-Bittered Black Malt (Mout Roost 1400); Dingemans

    Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

  • 2 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 1.5 lbs Barley Flaked

    Barley Flaked

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

  • 1.5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 oz Chinook - 13.0 AA% pellets; boiled 60 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • .5 oz Nugget - 13.0 AA% pellets; boiled 60 min


    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Coffee (beans) - Jittery Joes W&B coffee - 48hrs. in secondary (omitted from calculations)

    Coffee (beans)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.

  • 4 oz Oak Wood Chips - in tertiary for 2 wks. (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • Wyeast 1728 Scottish Ale™

    Wyeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.


Beer will be racked to secondary after 7 days to sit on crushed coffee beans for 48hrs. Then racked to tirtiary to sit on oak for 2 wks.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.104 1.075 - 1.115
Terminal Gravity: 1.025 1.018 - 1.030
Color: 38.1 SRM 30 - 40
Alcohol: 10.6% ABV 8% - 12%
Bitterness: 68.4 IBU 50 - 90



Brew stats.

2013-01-19 6:31am

Bottled today w/ 2.7oz. cane sugar. Flavor was right on the money. Body was just a tad thin compared to original but not by much. I had mashed at a temp. of 154* so maybe a mash temp. of 145 or 148 would have given a heavier body. Or more oats. Anyway it's very close compared side by side.



2013-03-28 7:56am

I wouldn't change a thing. Creamy head and the mouthfeel is just right. The flavor I think is better than the original with a touch of oak, coffee and a hint of chocolate. This will definitely be a regular brew. A great one to start off a session with.



2014-05-03 1:45pm

Just brewed another batch for this season. Have made a few tweeks to the original recipe. Just gets better.

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