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Balrog Ale
Russian Imperial Stout • Extract • 10 gal
More roasty than a traditional Imperial Stout. Beer Tools overstates o.g.
February 4, 2004 am 08:47am
0.0/5.0 0 ratings
Ingredients (Extract, 10 gal)
- 2.0 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 2.0 lbs
Belgian Special B
Belgian Special B
- 2.0 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 2.0 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 24.0 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 3.0 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2.0 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- 3.0 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2.0 oz
Centennial - 10.0 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2.0 oz
Perle - 8.2 AA% whole; boiled 1 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
-
White Labs WLP028 Edinburgh Scottish Ale
White Labs WLP028 Edinburgh Scottish Ale
Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Notes
Mash grains at 150 for 40 minutes, 156 for 20 minutes.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.126 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.033 | 1.018 - 1.030 | |
| Color: | 41.8 SRM | 30 - 40 | |
| Alcohol: | 12.5% ABV | 8% - 12% | |
| Bitterness: | 80.6 IBU | 50 - 90 | |
Discussion
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