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Black Mambo Imperial Stout
Russian Imperial Stout • Partial Mash • 15 gal
August 30, 2002 pm 01:50pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 15 gal)
- 17 9/16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 17 9/16 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 1/4 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 2 11/16 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 4 15/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1/4 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 3 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 3 5/8 oz
Galena - 13.0 AA% whole; boiled 60 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.
- 3/4 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 3/4 oz
Fuggle - 4.8 AA% whole; 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.
- 1 1/2 oz
East Kent Goldings - 5.0 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1728 Scottish Ale™
Wyeast 1728 Scottish Ale™
Ideally suited for Scottish-style ales, and high gravity ales of all types.
Notes
Mash in at 152 deg., hold for 60 min., sparge and boil wort for 90 min.Add Dark Malt Extract at the boil *NOTE* While the recipe calculator considers this a partial mash, it most certainly isn't.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 42.4 SRM | 30 - 40 | |
| Alcohol: | 8.5% ABV | 8% - 12% | |
| Bitterness: | 67.2 IBU | 50 - 90 | |
Discussion
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