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Storm Trooper Stout Strikes Back
Russian Imperial Stout • All Grain • 6.5 gal
Imperial stout for the dark winter months. Redux of izmir's recipe by Ixnae.
October 18, 2013 pm 11:20pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.5 gal)
- 16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1.5 lbs
Belgian Special B
Belgian Special B
- 1.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2 oz
Northern Brewer - 9.9 AA% whole; 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 oz
Fuggle - 6.3 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 6.3 AA% whole; boiled 5 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 tsp
Irish Moss - one cap, added at 15 min to eob. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Notes
ixnae's redux of original by izmir of; blokhed brauerei dough @ 154-156F for 60-90min.pull small decoc.for mash out. fwh 1/3 bittering hops, boil for 60 min. gypsum in mash water & irish moss @ 15 min of end boil. have a nice dark develish brew day. The original turned out to be one hell a good Imp. stout, 1st @ St. Padys day Home brew comp.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.019 | 1.018 - 1.030 | |
| Color: | 36.2 SRM | 30 - 40 | |
| Alcohol: | 7.9% ABV | 8% - 12% | |
| Bitterness: | 73.9 IBU | 50 - 90 | |
Discussion
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