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Breakfast Beer
Russian Imperial Stout • Partial Mash • 5 gal
The beer of champions
January 17, 2003 am 11:35am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 7 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
- .125 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .50 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .5 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 4 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Nugget - 13.0 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .75 oz
Bullion - 7.5 AA% pellets; boiled 30 min
Bullion
Neutral. Not highly regarded.
- .75 oz
Bullion - 7.5 AA% pellets; boiled 15 min
Bullion
Neutral. Not highly regarded.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 lb
raisins (chopped and added to mash) - (omitted from calculations)
raisins (chopped and added to mash)
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.023 | 1.018 - 1.030 | |
| Color: | 27.9 SRM | 30 - 40 | |
| Alcohol: | 8.3% ABV | 8% - 12% | |
| Bitterness: | 66.8 IBU | 50 - 90 | |
Discussion
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