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Confused Russian
Russian Imperial Stout • Partial Mash • 5 gal
Russian Imperial Stout with Belgian Tendancies
October 19, 2009 pm 08:48pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 2 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
Munich Malt; Dingemans
Munich Malt; Dingemans
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
- .375 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .75 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Centennial - 9.1 AA% whole; boiled 70 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.5 oz
East Kent Goldings - 6.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 6.0 AA% whole; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 4 oz
Fresh Ground Espresso Coffee - (omitted from calculations)
Fresh Ground Espresso Coffee
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Yeast is WYeast 1214 initial in primary Dark caramelized invert (candi) boiled and cooled in 16oz of water, and pitch WLP004 in secondary. Note I used 6.6lb extract and 2lb pale malt, assuming a .75+/- grain ratio, but I might get a bit better efficiency. This is my first 'partial mash' and I did a normal stepped infusion mash with 45mins @ 40C, 1hr at ~60C and 20 mins at 70C, rinsing grains well. The chocolate malt was steeped in 160F water for 40 minutes. Centennial went for 70 minutes, 1.5oz of EKG went in for 45 min, and .5 oz EKG for 5 min. I left out the patent malt because I don't like the burnt grain taste it contributes, and instead will add 12oz fresh brewed espresso coffee into the secondary, along with the candi sugar and fresh yeast.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.024 | 1.018 - 1.030 | |
| Color: | 37.3 SRM | 30 - 40 | |
| Alcohol: | 8.7% ABV | 8% - 12% | |
| Bitterness: | 57.1 IBU | 50 - 90 | |
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