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Gorbacev's Favorite Royal Stout for a Dangerous Siberian Winter

Gorbacev's Favorite Royal Stout for a Dangerous Siberian Winter

Russian Imperial Stout • Partial Mash • 5 gal

sabolish

Crikey!

September 11, 2006 pm 12:08pm

5.0/5.0 1 rating

Ingredients (Partial Mash, 5 gal)

  • 2 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .5 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.

  • .5 lbs 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.

  • .5 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • .5 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 7 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 2 oz Galena - 11.1 AA% pellets; boiled 60 min

    Galena

    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • 2.5 oz Brewers Gold - 7.5 AA% whole; boiled 10 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 2.5 oz East Kent Goldings - 5.0 AA% whole; boiled 0 min

    East Kent Goldings

    Mild, slightly flowery.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Notes

Dry hop with 2.5oz E Kent Goldings. With this recipe I got OG 1.097 and FG 1.022. I'll be doing a cold age with this one.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.101 1.075 - 1.115
Terminal Gravity: 1.023 1.018 - 1.030
Color: 30.9 SRM 30 - 40
Alcohol: 10.4% ABV 8% - 12%
Bitterness: 108.0 IBU 50 - 90

Discussion

Edge

Smoothest motor oil ever

2007-11-14 10:38am

Incredible brew... This recipe is actually responsible for the best batch of beer I've ever brewed... We used liquid extract in place of dry, and London Ale yeast. We didnt have any grainbag so we ended up dumping the whole thing in the brewpot. We didnt have anything to filter with so we boiled it the entire time, and then kept the grain in the primary fermenter... Which is definitly not recommended from what I've read... We lost a pretty good quantity when we tried to syphon that in the secondary fermenter since it was so thick... We won't repeat that error again ;o) But then again, it became so smooth... Really the perfect stout! If the new batch with a grainbag doesnt turn out as good we'll have to devise a way to filter everything efficiently between fermentations...

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