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Aaron's Imperial Brew
Russian Imperial Stout • Extract • 4 gal
awesome high gravity stout! adapted from a beginning brewers book. see notes for full hops schedule.
May 21, 2006 pm 07:20pm
2.5/5.0 1 rating
Ingredients (Extract, 4 gal)
- 0.875 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.
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.0625 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 6.4 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 4 lbs
Rice Syrup
Rice Syrup
Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.
- 0.0625 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.375 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.25 oz
Perle - 7.6 AA% pellets; boiled 60 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
- 0.75 oz
Nugget - 13.8 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.
- 1.125 oz
Perle - 7.6 AA% pellets; boiled 30 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
- 0.25 tsp
salt - (omitted from calculations)
salt
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
I used dry rice extract, not rice syrup. Also added 3/4 oz Nugget for 30 minutes, 1.5 oz Cascade (6.5%) for 2 minutes. Actually used Lalvin EC-1118 Champagne yeast. Going to dry hop in the secondary with 1/2 oz Saaz.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.118 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.031 | 1.018 - 1.030 | |
| Color: | 31.6 SRM | 30 - 40 | |
| Alcohol: | 11.7% ABV | 8% - 12% | |
| Bitterness: | 118.1 IBU | 50 - 90 | |
Discussion
brewing begins
2006-05-21 7:26pm
I made this beer once before. I've tweaked a couple of ingredients this time, so hopefully it will be even better than before. Brewed yesterday; it's happily bubbling away today. Once the fermentation dies down I'll rack it into the secondary and add the Saaz. Last time it took 2 months to be marginally drinkable (still too sweet) and it was really great after 4 months. I'll leave it in the secondary a little longer this time, maybe that will help. Updates as they happen. Aaron
into secondary today
2006-05-27 7:25pm
Racked into the secondary today. The gravity was 1.050, so there's still a little ways to go. Sweet is the dominant flavor, though it is pleasingly thick. I added 1/4 oz of Saaz. I'll probably leave it in the secondary for 10 days or so. We'll see when the fermentation seems to have stopped. It was still bubbling regularly today.
bottled
2006-06-10 10:23pm
Bottled today. The gravity has been 37 for the past few days, which is a little higher than the calculator says it should be. That's ok. I primed with 1/2 cup of corn sugar. It tastes pretty good. The hop flavor is more noticeable than the last time I brewed it, so that is good. The alcohol is a little hot; I'm hoping that mellows out with time. Overall it's very smooth and thick and very dark. I'll crack one open after I get married in late September and update again.
underattenuated :(
2006-10-03 12:31am
It was so so much better the first time. The wife says this is the first failed batch... The taste is too sweet and the hops get lost, even at >100 IBU!! It also came out a little undercarbonated. Lessons for next time: more dry hops, pitch bigger, and wait longer to move to secondary. It does make a nice black and tan type drink, mixed with something light and hoppy.
time cures all
2006-12-19 12:16am
It's been about 6 months since bottling and I'll upgrade this brew a bit on the rating scale. Time has done good things, bringing out the hops and toning down the sweetness, basically bringing the flavors more into balance. It's still underattenuated and that is a major flaw, but it's not so unpleasant to drink anymore.
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