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Palpatine Imperial Stout
Russian Imperial Stout • All Grain • 5 gal
A stout that can crush its enemies, conquer civilizations in a single sip, and dominate your reality. A formidable beer. Never underestimate the power of the darkside.
September 8, 2001 pm 12:50pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 13 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
- 1.5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1 lbs
Belgian Special B
Belgian Special B
- .75 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .75 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .75 oz
Magnum - 13.0 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.5 oz
Fuggle - 4.5 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Willamette - 5.0 AA% whole; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Fuggle - 4.5 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Willamette - 5.0 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.5 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Notes
Single Infusion @ 152F for 60-90 min. 60 Min Boil. Pull small decoction & boil for 5 min after conversion, dump back in for Mash-Out. FWH 1/3 of Boil Hops. Add Gypsum to mash water, add Irish Moss to last 15 min of Boil. Aerate, pitch, etc.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.020 | 1.018 - 1.030 | |
| Color: | 37.1 SRM | 30 - 40 | |
| Alcohol: | 7.8% ABV | 8% - 12% | |
| Bitterness: | 79.1 IBU | 50 - 90 | |
Discussion
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