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Russian Imperial Stout • All Grain • 25 L


Collective brew that will be conditioned in an Irish whiskey barell for a year

April 24, 2013 at 10:39am

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Ingredients (All Grain25 L)

  • 7.5 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1 kg English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .5 kg Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .25 kg English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • .4 kg Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • .5 kg Corn Sugar

    Corn Sugar

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

  • 30 g Magnum - 14.4 AA% whole; boiled 60 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 150 g East Kent Goldings - 7.2 AA% whole; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.101 1.075 - 1.115
Terminal Gravity: 1.024 1.018 - 1.030
Color: 38.2 SRM 30 - 40
Alcohol: 10.3% ABV 8% - 12%
Bitterness: 102.9 IBU 50 - 90


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