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St. Nick Stout

Russian Imperial Stout • Partial Mash • 5 gal

vagabond

Something X-mas

December 20, 2002 am 10:35am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

2.01 lbs American 6-row Pale

American 6-row Pale

Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
2.04 lbs English Mild Ale

English Mild Ale

Dry, nutty malty flavor. Promotes body. Use in English mild ales.
0.22 lbs Rye Malt

Rye Malt

Often used in German Ales and specialty beers
0.15 lbs American Caramel 20°L

American Caramel 20°L

Provides color, body, and contributes to foam retention and beer stability.
0.47 lbs American Caramel 60°L

American Caramel 60°L

Mild caramel,nutty flavor, sweet. adds color
1.60 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.
2.70 lbs Dry Amber; Muntons

Dry Amber; Muntons

Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
3.85 lbs Dry Dark; Muntons

Dry Dark; Muntons

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
0.20 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
0.25 lbs Malto Dextrin

Malto Dextrin

Adds body and mouthfeel. For all extract beers. Does not ferment.
2.1 oz Centennial - 10.0 AA% pellets; boiled 60 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
0.25 oz Northern Brewer - 8.0 AA% pellets; boiled 15 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.
0.25 oz Tettnanger - 4.5 AA% pellets; boiled 15 min

Tettnanger

Mild, slightly spicy. 'Noble'.
0.50 oz Centennial - 10.0 AA% pellets; boiled 1 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
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:	1.024	1.018 - 1.030
Color:	24.6 SRM	30 - 40
Alcohol:	8.8% ABV	8% - 12%
Bitterness:	74.7 IBU	50 - 90

	Apparent	Real
Original Extract:	21.66 P	21.66 P
Terminal Extract:	6.11 P	9.14 P
Attenuation:	71.8%	57.8%
	% by Volume	% by Weight
Alcohol:	8.8%	6.8%

	Weight	Calories
Alcohol:	24.8 g	171.1
Carbs:	32.8 g	124.8
Protein:	2.3 g	9.2
		Total Calories
		305.1

Fermentables

Total: 13.49 lbs

Efficiency: 70.7%

	Quantity	Proportion	Gravity	Color
American 6-row Pale American 6-row Pale Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.	2.01 lbs
English Mild Ale English Mild Ale Dry, nutty malty flavor. Promotes body. Use in English mild ales.	2.04 lbs
Rye Malt Rye Malt Often used in German Ales and specialty beers	0.22 lbs
American Caramel 20°L American Caramel 20°L Provides color, body, and contributes to foam retention and beer stability.	0.15 lbs
American Caramel 60°L American Caramel 60°L Mild caramel,nutty flavor, sweet. adds color	0.47 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.	1.60 lbs
Dry Amber Dry Amber; Muntons Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.	2.70 lbs
Dry Dark Dry Dark; Muntons Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	3.85 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	0.20 lbs
Malto Dextrin Malto Dextrin Adds body and mouthfeel. For all extract beers. Does not ferment.	0.25 lbs

	Quantity	Boiled
Centennial (10.00%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	2.1 oz	60 min
Northern Brewer (8.00%) 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.	0.25 oz	15 min
Tettnanger (4.50%) Tettnanger Mild, slightly spicy. 'Noble'.	0.25 oz	15 min
Centennial (10.00%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	0.50 oz	1 min

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Products

St. Nick Stout

Ingredients (Partial Mash, 5 gal)

American 6-row Pale

English Mild Ale

Rye Malt

American Caramel 20°L

American Caramel 60°L

American Caramel 120°L

Dry Amber; Muntons

Dry Dark; Muntons

Oats Flaked

Malto Dextrin

Centennial

Northern Brewer

Tettnanger

Centennial

Wyeast 1056 American Ale™

Style (BJCP)

Analysis

Fermentables

American 6-row Pale

English Mild Ale

Rye Malt

American Caramel 20°L

American Caramel 60°L

American Caramel 120°L

Dry Amber; Muntons

Dry Dark; Muntons

Oats Flaked

Malto Dextrin

Hops

Centennial

Northern Brewer

Tettnanger

Centennial

Discussion

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