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Black 100

Russian Imperial Stout • Partial Mash • 5 gal

kaj030201

Fresh hops!

October 13, 2009 am 09:24am

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

7 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.
0.75 lbs 2-Row Black Malt; Briess

2-Row Black Malt; Briess

Neutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
0.75 lbs Chocolate (Mout Roost 900); Dingemans

Chocolate (Mout Roost 900); Dingemans

Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.
1 lbs American Caramel 20°L

American Caramel 20°L

Provides color, body, and contributes to foam retention and beer stability.
1.25 lbs Roasted Barley; Briess

Roasted Barley; Briess

Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
3 lbs Dry Amber Extract

Dry Amber Extract

Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
.75 lbs Lactose

Lactose

Adds sweetness and body. Use in sweet or milk stouts.
1.75 oz Centennial - 9.7 AA% pellets; boiled 70 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
0.50 oz Centennial - 9.7 AA% pellets; boiled 15 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
.75 oz Centennial - 9.7 AA% pellets; boiled 1 min

Centennial

Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
Wyeast 1187 Ringwood Ale™

Wyeast 1187 Ringwood Ale™

Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

		Range for this Style
Original Gravity:	1.082	1.075 - 1.115
Terminal Gravity:	1.022	1.018 - 1.030
Color:	38.0 SRM	30 - 40
Alcohol:	7.9% ABV	8% - 12%
Bitterness:	90.9 IBU	50 - 90

	Apparent	Real
Original Extract:	19.76 P	19.76 P
Terminal Extract:	5.57 P	8.31 P
Attenuation:	71.8%	57.9%
	% by Volume	% by Weight
Alcohol:	7.9%	6.2%

	Weight	Calories
Alcohol:	22.4 g	154.3
Carbs:	29.8 g	113.2
Protein:	2.1 g	8.3
		Total Calories
		275.8

Fermentables

Total: 14.50 lbs

Efficiency: 68%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 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.	7 lbs
2-Row Black Malt 2-Row Black Malt; Briess Neutral flavor. Characteristics & Applications: Use in all beer styles for color adjustment. Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. Use 1-10% for desired color in Porter and Stout. Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	0.75 lbs
Chocolate (Mout Roost 900) Chocolate (Mout Roost 900); Dingemans Dingemans Chocolate malt is a high-nitrogen malt that is roasted at temperatures up to 450°F and then rapidly cooled when the desired color is achieved. "Chocolate" refers primarily to the malt's color, not its flavor. This malt will lend various levels of aroma, a deep red color, and a nutty / roasted taste, depending on the amount used.	0.75 lbs
American Caramel 20°L American Caramel 20°L Provides color, body, and contributes to foam retention and beer stability.	1 lbs
Roasted Barley Roasted Barley; Briess Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	1.25 lbs
Dry Amber Extract Dry Amber Extract Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.	3 lbs
Lactose Lactose Adds sweetness and body. Use in sweet or milk stouts.	.75 lbs

	Quantity	Boiled
Centennial (9.7%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	1.75 oz	70 min
Centennial (9.7%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	0.50 oz	15 min
Centennial (9.7%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	.75 oz	1 min

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Recipe Search

Products

Black 100

Ingredients (Partial Mash, 5 gal)

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate (Mout Roost 900); Dingemans

American Caramel 20°L

Roasted Barley; Briess

Dry Amber Extract

Lactose

Centennial

Centennial

Centennial

Wyeast 1187 Ringwood Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate (Mout Roost 900); Dingemans

American Caramel 20°L

Roasted Barley; Briess

Dry Amber Extract

Lactose

Hops

Centennial

Centennial

Centennial

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Black 100

Ingredients (Partial Mash, 5 gal)

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate (Mout Roost 900); Dingemans

American Caramel 20°L

Roasted Barley; Briess

Dry Amber Extract

Lactose

Centennial

Centennial

Centennial

Wyeast 1187 Ringwood Ale™

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

2-Row Black Malt; Briess

Chocolate (Mout Roost 900); Dingemans

American Caramel 20°L

Roasted Barley; Briess

Dry Amber Extract

Lactose

Hops

Centennial

Centennial

Centennial

Discussion

Post a Comment

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