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Hammer & Scycle

Hammer & Scycle

Russian Imperial Stout • All Grain • 3.5 gal

DaleM

Putin's Tootin

January 8, 2019  05:12pm

0.0/5.0 0 ratings

Ingredients (All Grain3.5 gal)

  • 2.88 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 2.86 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    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.

  • 2.86 lbs Pale Ale; Crisp

    Pale Ale; Crisp

    A principal ingredient of cask ales using heritage barleys.

  • 0.34 lbs Belgian Black Roast

    Belgian Black Roast

    Adds a heavy roast flavor and dark color.

  • 0.35 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 0.98 lbs Toffee Malt; Gladfield

    Toffee Malt; Gladfield

    We make our unique Toffee Malt by taking a lower to mid-range nitrogen winter or autumn barley variety, roasting the resulting malt at very low temperatures, and then caramelise the malt. The low temperature and slower roasting produces a malt with a very light colour, a chewy consistency, with honey or toffee flavours. Our Toffee Malt is very popular. Not only does it add a wonderful malty, honey toffee flavour to lighter coloured beers but it also enhances beer stability, body and mouthfeel.

  • 0.59 lbs Coffee Malt; Castle Malting

    Coffee Malt; Castle Malting

    Features: Belgian coffee malt. Taste development at up to 220°C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.

  • 0.58 lbs Belgian Candi Syrup; Dark Candi Inc.

    Belgian Candi Syrup; Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • 0.59 lbs Corn Flaked (Maize)

    Corn Flaked (Maize)

    Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.

  • 0.65 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.8 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.35 oz Fuggle - 4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 0.35 oz Mt. Hood - 5.0 AA% pellets; boiled 1 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.091 1.075 - 1.115
Terminal Gravity: 1.022 1.018 - 1.030
Color: 34.1 SRM 30 - 40
Alcohol: 9.2% ABV 8% - 12%
Bitterness: 68.9 IBU 50 - 90

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