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fin fir stout
Russian Imperial Stout • Extract • 5 gal
mmm
November 24, 2009 am 01:25am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .66 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .33 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .50 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 7.0 lbs
Extra Pale; Morgans
Extra Pale; Morgans
For making very pale ales and lagers.
- 4.0 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.25 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .75 oz
Chinook - 13.0 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 lb
lactose - (omitted from calculations)
lactose
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
In primary right now, og a little higher than calculated. pitched 1 1/2 quart starter, after 12 hours was rather energetic.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.095 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.025 | 1.018 - 1.030 | |
| Color: | 32.2 SRM | 30 - 40 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 66.5 IBU | 50 - 90 | |
Discussion
In the secondary
2009-12-16 1:21am
used energizer and nutrients, 10 days in primary. Racked to secondary 3 days ago o.g. was 1.100, went into the secondary at 1.040. Tasted awesome its gonna be a long, long wait for this to mature.
update
2011-03-03 10:13am
Have done this recipe 4 times now, make sure you use a large starter!! I have also had to repitch used a belgian to dry out a little more. Normally finish around 1.035.
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