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King for a day, Fool for the rest of the night
Russian Imperial Stout • All Grain • 5 gal
Not for the faint of heart! Devastatingly strong & rich, this oatmeal coffee stout is surprisingly smooth with a slightly spicy kick from cayenne peppers. Just try it!
March 29, 2007 am 10:40am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 16 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1.5 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.
- 1 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 0.125 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 2 oz
Nugget - 13.0 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 oz
Tettnanger - 4.5 AA% pellets; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 2 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 5 oz
whole cayenne peppers (20 min boil) - (omitted from calculations)
whole cayenne peppers (20 min boil)
- 1/8 lb
crushed coffee beans (in secondary) - (omitted from calculations)
crushed coffee beans (in secondary)
-
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
Lots of flaked grains in this one, so BEWARE of a stuck manifold or false bottom! We found it's easiest to put the flaked oats & wheat into filter bag when mashing. Pour in some moderately strong crushed coffee beans into the secondary for some nice coffee tones.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.109 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.029 | 1.018 - 1.030 | |
| Color: | 36.8 SRM | 30 - 40 | |
| Alcohol: | 10.7% ABV | 8% - 12% | |
| Bitterness: | 117.5 IBU | 50 - 90 | |
Discussion
delicious
2007-04-28 2:16pm
Incredibly good. Enough said.
This is interesting
2007-11-13 12:42pm
I have a recipe I want to do soon for a Chocolate Cayenne Stout. I am not sure how many peppers I want to use. How spicy did this beer come out? Any ideas? Keep in mind, mine will mnot be an imperial.
could have used more peppers...
2007-11-19 12:34pm
If you're looking for a really noticeable cayenne peppery flavor, I would triple the amount of cayenne you throw in there. The cayennes added a spicy undertone, but definitely not anywhere near enough to get you sweating. The rest of the grains impart so much flavor, you'd need a significant amount to bring the cayenne to the forefront. The chocolate cayenne stout you mention does sound excellent, I look forward to checking out the recipe.
Chocolate Cayenne Stout
2009-10-13 4:55pm
I saw postings noting that someone had a recipe for Chocolate Cayenne Stout. Just wondering how it turned out? Will you share the recipe? Also looking for a recipe for a Bourbon Stout similar to the Goose Island Bourbon Brand. Anyone have a recipe? Thanks.
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