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rixie bixie imperial stout
Russian Imperial Stout • Extract • 5.33 gal
rix iebixie
January 2, 2002 pm 05:22pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- 1 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
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 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 7 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Yeoman - 11.0 AA% pellets; boiled 60 min
Yeoman
Strong English hop aroma with citrus notes. Mixes well with Mount Hood and Willamette.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Fuggle - 5.0 AA% pellets; 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.
- 1/2 tsp
irish moss - (omitted from calculations)
irish moss
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 2 gallons water at 152 degrees 30 minutes, sparge with 2 qts at 165 degrees. bring boil to 3.5 gallons after adding extracts. boil 10 minutes before adding boiling hops. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 36.5 SRM | 30 - 40 | |
| Alcohol: | 8.6% ABV | 8% - 12% | |
| Bitterness: | 80.9 IBU | 50 - 90 | |
Discussion
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