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WhoNeedsVodka II
Russian Imperial Stout • All Grain • 5 gal
A few changes to a great beer.adding roasted and using higher alcohol tolerant yeast to reduce sweetness. Oats to add body.
January 3, 2015 pm 02:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 12 lbs
Maris Otter Malt; Bairds Malt
Maris Otter Malt; Bairds Malt
Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.
- 1 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.
- .75 lbs
Dark Chocolate Malt; Briess
Dark Chocolate Malt; Briess
Rich roasted coffee flavor. Characteristics & Applications: • Dark Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Biscuit Malt; Castle Malting
Biscuit Malt; Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 2.625 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.626 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.2 oz
Summit™ - 18.0 AA% whole; boiled 90 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- .5 oz
Centennial - 10.0 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
White Labs WLP090 San Diego Super
White Labs WLP090 San Diego Super
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.023 | 1.018 - 1.030 | |
| Color: | 35.2 SRM | 30 - 40 | |
| Alcohol: | 9.6% ABV | 8% - 12% | |
| Bitterness: | 94.3 IBU | 50 - 90 | |
Discussion
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