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Black Mamba Strong Stout
Russian Imperial Stout • Partial Mash • 5 gal
Delicious stout with a very nice rust colored head.
June 14, 2001 pm 09:38pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 2 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .50 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 2 oz
Fuggle - 4.8 AA% whole; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1.25 lb
Dry dark malt extract (bottling) - (omitted from calculations)
Dry dark malt extract (bottling)
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Notes
Using an infusion mash, put all the grains into 3.5 gallons water and bring to boil. Remove the grains and sparge with 2 gallons 170-180 degree water. Add wort to brewpot and mix in the dry and liquid extracts and brown sugar, bring to boil. Add the chinook hops, boil for 60 minutes. Add the Fuggle hops 30 minutes into the boil. Add the Cascade during the last 10 minutes. Sparge the hops, and cool the wort. Add wort to carboy, top off with water, pitch yeast:-)
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.092 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 53.6 SRM | 30 - 40 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 118.1 IBU | 50 - 90 | |
Discussion
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