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Emperor's Stout

Emperor's Stout

Russian Imperial Stout • Partial Mash • 5 gal

Jeremy Young

September 19, 2001 pm 05:38pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 6 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

  • 2 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .5 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .5 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 3 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 4.25 lbs Dark; John Bull

    Dark; John Bull

    Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.

  • .5 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • .5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 2 oz Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 2 oz Mt. Hood - 5.0 AA% whole; boiled 15 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 oz Fuggle - 4.8 AA% whole; boiled 10 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 Fuggle - 4.8 AA% whole; boiled 2 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 tsp Burton Salts - (omitted from calculations)

    Burton Salts

  • 1 tsp Gypsum - (omitted from calculations)

    Gypsum

  • .75 tsp Irish Moss - (omitted from calculations)

    Irish Moss

  • Wyeast 1028 London Ale™

    Wyeast 1028 London Ale™

    Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.

Notes

Notes on First Brewing of Recipe: Supplier didn't have any crystal 120L, so instead substituted 1.5 pounds of crystal 80-115L and 1.5 pounds of crystal 70-80L. Also, we accidentally added the 2 minute fuggles at 5 minutes. Measured OG was 1.088. Wort color/viscosity resembled Greek coffee. Darkest beer I've ever seen...made my bottle of iodophor look like tap water. After 24 hours in the carboy, fermentation is active on top and about 2.5" of sediment can be seen at the bottom. Racked after 1 week. Gravity is right on track, tastes rich and somewhat bitter, color still pitch black.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.083 1.075 - 1.115
Terminal Gravity: 1.021 1.018 - 1.030
Color: 66.3 SRM 30 - 40
Alcohol: 8.2% ABV 8% - 12%
Bitterness: 90.7 IBU 50 - 90

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