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Lumberjack's Beard
Russian Imperial Stout • Partial Mash • 5 gal
beer for breakfast? then this is your beer. good oatmeal mouth feel and coffee flavors followed by a great burdon after taste
July 26, 2008 pm 01:29pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 4 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
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6.5 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 Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 4 oz
fresh ground coffee (kona) - (omitted from calculations)
fresh ground coffee (kona)
- 4 oz
oak soaked in bourbon - (omitted from calculations)
oak soaked in bourbon
-
White Labs WLP051 California Ale V
White Labs WLP051 California Ale V
From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.081 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 34.7 SRM | 30 - 40 | |
| Alcohol: | 7.8% ABV | 8% - 12% | |
| Bitterness: | 79.9 IBU | 50 - 90 | |
Discussion
beginning to prep
2008-08-25 4:55pm
I have american oak that is soaking in bourbon and it will have soaked for about 6 weeks when added to secondary. I will brew labor day weekend.
boiled and in primary
2008-09-02 8:33pm
boil went well my o.g. never gets as high as the recipe cal predicts. maybe i need practice sparging however wert looks great and smells fabulous.
months later
2008-11-13 7:11pm
This beer has turned out great. I have made many beers since and nothing is comparable. If you are looking for a great stout with a unique flavor then this is your beer. A brew freind of mine told me it needs to be entered into competition. The addition of bourbon to secondary has also made this beer pack much more than a 7.8% punch.
it keeps getting better
2008-11-26 7:21pm
I have had some homebrew buddies taste this and they tell me that it is one of the best beers they have tasted. It really incredible and I am thinking that I will enter it into a local competion.
Oak?
2009-09-30 6:31am
You put soaked wood chips in the fermenter?
Coffee
2009-09-30 7:57am
When does the coffee go in the recipe?
coffee and oak
2009-09-30 6:33pm
american oak soaked in buorbon for about 6 weeks, dump off the bourbon and add the chip to secondary. let that sit for about 6 weeks. as foar as coffee, kona is the way to go for my taste. i add it after the air lock has quit bubbling and the beer is still in primary. i leave it sit for about 4 days in a straining bag the remove it when i move the beer to seconday. i have brewed this several times and keep getting better. i love this beer and have received great feed back. i now brew it all grain and use safale us-04 for my yeast and marris otter for base grain and 2lbs of oats recipe now is actually quite different. i could email it to you if you want it.
I would love to give it a try !
2009-09-30 7:04pm
My email is: ari@epikouros.com Thanks
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