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TARAS STOUT XX
Russian Imperial Stout • All Grain • 18.93 L
NORWEGIANS CAN ALSO BREW STOUT
April 15, 2006 pm 04:22pm
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 7.33 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.19 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.40 kg
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.42 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.21 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 54.97 g
Challenger - 7.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 14.00 g
Challenger - 7.0 AA% pellets; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 14.00 g
Challenger - 7.0 AA% pellets; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.025 | 1.018 - 1.030 | |
| Color: | 34.1 SRM | 30 - 40 | |
| Alcohol: | 9.2% ABV | 8% - 12% | |
| Bitterness: | 66.0 IBU | 50 - 90 | |
Discussion
Questions
2007-05-10 8:49pm
I'm thinking of giving your recipe a go. Can you tell me what sort of mash schedule you used?
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