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Chuck's Almighty Stout
Russian Imperial Stout • Extract • 5 gal
This stout is best if cold conditioned for at least 7 days and pressure carbonated in a corny keg. Serve at higher than normal pressure. This stout has a very full and smooth mouth feel. Cheers!
August 25, 2001 am 08:01am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 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.
- 0.75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 7.5 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1.5 oz
Bullion - 8.8 AA% pellets; boiled 60 min
Bullion
Neutral. Not highly regarded.
- 1.0 oz
Mt. Hood - 4.2 AA% pellets; boiled 40 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1.0 oz
Mt. Hood - 4.2 AA% pellets; boiled 20 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1.0 oz
Mt. Hood - 4.2 AA% pellets; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2.5 tsp
Gypsum - (omitted from calculations)
Gypsum
- 2.0 oz
Malto Dextrin - (omitted from calculations)
Malto Dextrin
- 0.25 tsp
Wyeast nutrient - (omitted from calculations)
Wyeast nutrient
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
soak grains in nylon bag at 150 deg for 30 mins for a mini-mash. Raise temperature to 170 deg and remove bag. Add extracts and adjuncts for 60 min boil. Add 1/2 tsp Irish moss and yeast nutrient to boil for the last 10 mins.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 34.3 SRM | 30 - 40 | |
| Alcohol: | 8.3% ABV | 8% - 12% | |
| Bitterness: | 77.6 IBU | 50 - 90 | |
Discussion
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