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impy stouty
Russian Imperial Stout • Extract • 5 gal (imp)
knocked together from some odds and ends of ingredients at the back of the cupboard
March 15, 2006 am 11:53am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal (imp))
- 1.02 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 1.09 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 6 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3.96 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- .33 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.1 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 2.5 oz
Chinook - 11.0 AA% whole; boiled 45 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.6 oz
Cascade - 4.4 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.6 oz
Cascade - 4.4 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
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: | 54.1 SRM | 30 - 40 | |
| Alcohol: | 8.2% ABV | 8% - 12% | |
| Bitterness: | 60.2 IBU | 50 - 90 | |
Discussion
Update
2006-06-07 9:34am
Fermented out at exactly 1.023 - I\'m bottling today from tertiary fermenter
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