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Mordor
Russian Imperial Stout • All Grain • 5 gal
Beer number five in the 2016 Tolkien series. Roasty with a deep charred grain note. Hops are big early on.
November 2, 2016 pm 07:45pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 14 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.5 lbs
Black Malt; Thomas Fawcett
Black Malt; Thomas Fawcett
Black Malt is used in stouts to improve flavor and color.
- 1.5 lbs
Roasted Barley; Thomas Fawcett
Roasted Barley; Thomas Fawcett
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.0 lbs
Wheat Malt; Castle Malting
Wheat Malt; Castle Malting
Features: Belgian wheat malt. Kilned at up to 80- 85°C. Usage: Wheat beers, white, light beers, beers with low or no alcohol. Recommended proportion: 40%. Characteristics: Enhances the peculiar taste of wheat beers. Wheat malt is essential in making wheat beers, but is also used in malt-based beers (3–5%) thanks to its protein that gives the beer a fuller mouth feel and enhanced beer head stability.
- 1.0 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- 1.0 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.0 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1.0 oz
Northern Brewer - 8.0 AA% pellets; 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.
- 1.0 oz
Brewers Gold - 9.0 AA% pellets; boiled 60 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 1.0 oz
Brambling Cross - 6.0 AA% pellets; boiled 30 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 1.0 oz
Brambling Cross - 6.0 AA% pellets; boiled 5 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 1.0 oz
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Cocoa Powder - 5 min before end of boil (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 1 tsp
Yeast Energizer - (omitted from calculations)
Yeast Energizer
Helps revive stuck or slow fermentation
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Pretreat water with 1/2 teaspoon of calcium chloride and 0.5 Tbspn of sodium chloride. Mash water at ratio of 1.25 quarts per lb of grain = 6.25 gallons or 100 cups Mash in at 130 degrees and bring back up to 120 degrees - hold for 10 minutes Increase to 145 degrees and hold for 15 minutes. Increase to 152 degrees and hold for 45 minutes. Increase to 170 and hold for 5 minutes. Sparge with 170 degree water (pH 5.5) until 6.5 gallons of wort is collected. Use roughly 100 cups of sparge water or 6.25 gallons. Boil for 120 minutes or until 5 gallons remain. Add hops at times shown. Aerate for 1 minute 1 week in primary 3-5 weeks in secondary until TG meets requirements. Pitch new Scottish ale yeast at bottling.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.105 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.023 | 1.018 - 1.030 | |
| Color: | 43.6 SRM | 30 - 40 | |
| Alcohol: | 10.9% ABV | 8% - 12% | |
| Bitterness: | 83.9 IBU | 50 - 90 | |
Discussion
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