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First Snow

First Snow

Russian Imperial Stout • All Grain • 6.5 gal

jvlpdillon

RIS Step mash the 2 row, and oats at 140 for 30 min, slow rise to 158 rest 30 min.

November 23, 2008 pm 07:41pm

0.0/5.0 0 ratings

Ingredients (All Grain, 6.5 gal)

  • 12 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3 lbs American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • .5 lbs Carafa Special® TYPE III; Weyermann®

    Carafa Special® TYPE III; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • .5 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • 1.3 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1.0 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 1 oz Warrior® - 16.0 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 4 oz Coffee (grounds) - (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • 3 oz Chocolate (unsweetened) - (omitted from calculations)

    Chocolate (unsweetened)

    Unsweetened Chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

primary 4 weeks seconday 7 months bottle condition 6 weeks Soak the oak cubes in bourbon for 4 weeks before adding to secondary.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.084 1.075 - 1.115
Terminal Gravity: 1.020 1.018 - 1.030
Color: 32.5 SRM 30 - 40
Alcohol: 8.4% ABV 8% - 12%
Bitterness: 58.4 IBU 50 - 90

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