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Aaron's Imperial Two
Russian Imperial Stout • Extract • 4 gal
tweaking the stout again for a lower OG and extra head. see notes for full hops schedule.
October 31, 2006 am 12:28am
0.0/5.0 0 ratings
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.
- 0.125 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.125 lbs
American Black Roast
American Black Roast
Adds a heavy roast flavor and dark color.
- 6 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3 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.
- 0.125 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.25 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.
- 0.5 oz
Nugget - 13.8 AA% pellets; boiled 30 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 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 add 3/4 oz Perle for 20 minutes, 1 oz Cascade and 1 oz Saaz for 2 minutes. Use Lalvin EC-1118 Champagne yeast (2 packs). 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: | 1.105 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.028 | 1.018 - 1.030 | |
| Color: | 32.4 SRM | 30 - 40 | |
| Alcohol: | 10.3% ABV | 8% - 12% | |
| Bitterness: | 119.2 IBU | 50 - 90 | |
Discussion
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