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Succubus - Extract

Russian Imperial Stout • Extract • 5.5 gal

Al Boyce

Russian Imperial Stout

February 7, 2017 pm 01:53pm

0.0/5.0 0 ratings

Ingredients (Extract, 5.5 gal)

0.5 lbs Crystal Malt 60°L

Crystal Malt 60°L

Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
0.25 lbs Belgian Special B

Belgian Special B
.5 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.
1 lbs Belgian Aromatic

Belgian Aromatic

Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
.5 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; Briess

Roasted Barley; Briess

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.
6 lbs Liquid Amber Extract

Liquid Amber Extract

Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
6 lbs Liquid Dark Extract

Liquid Dark Extract

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
2 lbs Munich Liquid; Alexanders

Munich Liquid; Alexanders

Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
1 oz Galena - 13.0 AA% pellets; boiled 75 min

Galena

Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
2 oz Fuggle - 5.0 AA% pellets; 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.
1.5 oz Willamette - 5.0 AA% pellets; boiled 15 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
Wyeast 1728 Scottish Ale™

Wyeast 1728 Scottish Ale™

Ideally suited for Scottish-style ales, and high gravity ales of all types.

Notes

based on Curt Stock's She-Devil Double-D Imperial Stout 2003 UMMO Gold Medal Steep 3.75 lbs of Specialty Grains in muslin bag: 1 gallon of water 165F - 30 min Remove specialty grains. Add 1 additional gallons of water and 3 lbs of liquid amber extract, then boil for 75 minutes, adding hops at stated intervals. At 45 minutes, remove from stove, and carefully add and dissolve remainder of malt extract, being careful not to scorch. Add water to reach 5.5 gallons. Return to boil. Fermentation: Primary: 10 days - 69F Secondary: 40 - 65F

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

		Range for this Style
Original Gravity:	1.102	1.075 - 1.115
Terminal Gravity:	1.024	1.018 - 1.030
Color:	36.9 SRM	30 - 40
Alcohol:	10.3% ABV	8% - 12%
Bitterness:	86.2 IBU	50 - 90

	Apparent	Real
Original Extract:	24.16 P	24.16 P
Terminal Extract:	6.11 P	9.65 P
Attenuation:	74.7%	60.0%
	% by Volume	% by Weight
Alcohol:	10.3%	8.0%

	Weight	Calories
Alcohol:	29.1 g	201.1
Carbs:	34.7 g	131.9
Protein:	2.4 g	9.7
		Total Calories
		342.7

Fermentables

Total: 17.75 lbs

Efficiency: 65%

	Quantity	Proportion	Gravity	Color
Crystal Malt 60°L Crystal Malt 60°L Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.	0.5 lbs
Belgian Special B Belgian Special B	0.25 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.	.5 lbs
Belgian Aromatic Belgian Aromatic Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.	1 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	.5 lbs
Roasted Barley Roasted Barley; Briess 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 lbs
Liquid Amber Extract Liquid Amber Extract Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	6 lbs
Liquid Dark Extract Liquid Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	6 lbs
Munich Liquid Munich Liquid; Alexanders Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.	2 lbs

	Quantity	Boiled
Galena (13%) Galena Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.	1 oz	75 min
Fuggle (5%) Fuggle Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.	2 oz	30 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1.5 oz	15 min

Discussion

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Recipe Search

Products

Succubus - Extract

Ingredients (Extract, 5.5 gal)

Crystal Malt 60°L

Belgian Special B

Black Roasted Barley

Belgian Aromatic

American Chocolate Malt

Roasted Barley; Briess

Liquid Amber Extract

Liquid Dark Extract

Munich Liquid; Alexanders

Galena

Fuggle

Willamette

Wyeast 1728 Scottish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Crystal Malt 60°L

Belgian Special B

Black Roasted Barley

Belgian Aromatic

American Chocolate Malt

Roasted Barley; Briess

Liquid Amber Extract

Liquid Dark Extract

Munich Liquid; Alexanders

Hops

Galena

Fuggle

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Succubus - Extract

Ingredients (Extract, 5.5 gal)

Crystal Malt 60°L

Belgian Special B

Black Roasted Barley

Belgian Aromatic

American Chocolate Malt

Roasted Barley; Briess

Liquid Amber Extract

Liquid Dark Extract

Munich Liquid; Alexanders

Galena

Fuggle

Willamette

Wyeast 1728 Scottish Ale™

Notes

Style (BJCP)

Analysis

Fermentables

Crystal Malt 60°L

Belgian Special B

Black Roasted Barley

Belgian Aromatic

American Chocolate Malt

Roasted Barley; Briess

Liquid Amber Extract

Liquid Dark Extract

Munich Liquid; Alexanders

Hops

Galena

Fuggle

Willamette

Discussion

Post a Comment

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