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Tarkovsky
Russian Imperial Stout • All Grain • 19.50 L
It has been more than 8 years since I brewed a Russian Imperial Stout last time. This one is a no tweek straightforward recipe. The use of S-33 in the note is by a personal reason to consume an old yeast urgently. So as the minor adjustment on the grain profile. By the way, I do not know whether Tarkovsky was fond of drinking beers or not. But he was crazy about America, so he might be.
April 6, 2015 am 03:28am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 5.90 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.90 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.45 kg
Carared®; Weyermann®
Carared®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Perfect for adding red color values to red ales and Vienna lagers. Slightly aromatic. Contributes gentle maltiness as well as some body to finished beer. Recommended Quantities: Up to 25% of total grain bill Suitability (beer styles): Lagers: Red, Vienna, Bockbier Ales: Red, Altbier, Brown, Amber Wheat, Scottish
- 0.45 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.45 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.12 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.11 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.45 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.45 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 35 g
Magnum - 15.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 30 g
Mt. Hood - 4.0 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 14 g
Mt. Hood - 4.0 AA% whole; boiled 0 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - boil for 10 min. (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.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
I made the following minor adjustment for grains: English 2-row Pale 5900g --> English 2-row Pale 5780g + Pilsner 75g + Wheat 50g, Chocolate 120g --> Chocolate 110g, C-120L 110g --> C-120L 120g. Also C-120L was replaced by C-150L. The S-04 yeast was substituted with a S-33, since the S-33 was very old and must have been used as soon as possible. The original plan was to use Brew Cellar's premium ale yeast. Add 1/12 tsp of Campden powder to both the mashing water and the sparging water. 1 step temperature mashing for 90 min. at 67C with a mash-out for 10 min. at 75.6C. The volume of the collected wort was only 24 litters, so that 2.32 litters of cold water were added. Brewed on 4/4/15. The OG was 1.110.
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: | 37.4 SRM | 30 - 40 | |
| Alcohol: | 10.2% ABV | 8% - 12% | |
| Bitterness: | 77.4 IBU | 50 - 90 | |
Discussion
Balanced
2016-03-25 9:43pm
Bottled long time ago, and consumed mostly. This is a well-balanced standard Russian Imperial Stout for a residual style. It is satisfactory for the style, but lacks an intense character. Too textbook-like for me.
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