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Imperial Stout

Russian Imperial Stout • All Grain • 8.5 gal

geoff briggs

February 16, 2001 am 07:50am

0.0/5.0 0 ratings

Ingredients (All Grain, 8.5 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
2 lbs American Caramel 40°L

American Caramel 40°L

Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
2.75 lbs American Caramel 80°L

American Caramel 80°L

Mild caramel,nutty flavor, sweet. adds color(Red Ale)
1 lbs American Vienna

American Vienna

Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
1.25 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
.25 lbs American Black Patent

American Black Patent

Provides color and sharp flavor in stouts and porters.
1 lbs Oats Flaked

Oats Flaked

Belgian White Ale(wit), other specialty beers.
1 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
.5 lbs Wheat Raw

Wheat Raw

Contributes glyco-proteins to enhance foam stability.
1 oz Bullion - 9.4 AA% pellets; boiled 60 min

Bullion

Neutral. Not highly regarded.
0.5 oz Northern Brewer - 7.5 AA% whole; boiled 40 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.
0.5 oz Perle - 8.1 AA% whole; boiled 25 min

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
0.5 oz Northern Brewer - 7.5 AA% whole; boiled 5 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.
.5 oz Perle - 8.1 AA% whole; boiled 5 min

Perle

Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
1.5 tsp irish moss - (omitted from calculations)

irish moss
4 tsp gypsum - (omitted from calculations)

gypsum
3 tsp amylase - (omitted from calculations)

amylase
Wyeast 3766 Cider

Wyeast 3766 Cider

Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

dough in 15 qt 145F--130 25minadd amylase raise to 155 with 180F water --155 60min gypsum in boil irish moss last 20 min

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

		Range for this Style
Original Gravity:	1.061	1.075 - 1.115
Terminal Gravity:	1.015	1.018 - 1.030
Color:	28.9 SRM	30 - 40
Alcohol:	6.1% ABV	8% - 12%
Bitterness:	39.0 IBU	50 - 90

	Apparent	Real
Original Extract:	14.90 P	14.90 P
Terminal Extract:	3.72 P	5.85 P
Attenuation:	75%	60.7%
	% by Volume	% by Weight
Alcohol:	6.1%	4.7%

	Weight	Calories
Alcohol:	17.1 g	117.8
Carbs:	20.7 g	78.7
Protein:	1.4 g	5.8
		Total Calories
		202.3

Fermentables

Total: 16.75 lbs

Efficiency: 92%

	Quantity	Proportion	Gravity	Color
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	7 lbs
American Caramel 40°L American Caramel 40°L Provides color, a unique flavor, body, and contributes to foam retention and beer stability.	2 lbs
American Caramel 80°L American Caramel 80°L Mild caramel,nutty flavor, sweet. adds color(Red Ale)	2.75 lbs
American Vienna American Vienna Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.	1 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	1.25 lbs
American Black Patent American Black Patent Provides color and sharp flavor in stouts and porters.	.25 lbs
Oats Flaked Oats Flaked Belgian White Ale(wit), other specialty beers.	1 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	1 lbs
Wheat Raw Wheat Raw Contributes glyco-proteins to enhance foam stability.	.5 lbs

	Quantity	Boiled
Bullion (9.4%) Bullion Neutral. Not highly regarded.	1 oz	60 min
Northern Brewer (7.5%) 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.	0.5 oz	40 min
Perle (8.1%) Perle Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy	0.5 oz	25 min
Northern Brewer (7.5%) 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.	0.5 oz	5 min
Perle (8.1%) Perle Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy	.5 oz	5 min

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Imperial Stout

Ingredients (All Grain, 8.5 gal)

American 2-row

American Caramel 40°L

American Caramel 80°L

American Vienna

American Chocolate Malt

American Black Patent

Oats Flaked

Dark Brown Sugar

Wheat Raw

Bullion

Northern Brewer

Perle

Northern Brewer

Perle

irish moss

gypsum

amylase

Wyeast 3766 Cider

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

American Caramel 40°L

American Caramel 80°L

American Vienna

American Chocolate Malt

American Black Patent

Oats Flaked

Dark Brown Sugar

Wheat Raw

Hops

Bullion

Northern Brewer

Perle

Northern Brewer

Perle

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