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Stout Heart 2

Stout Heart 2

Russian Imperial Stout • All Grain • 17 gal

vtterror

Time to make a cellar beer to be enjoyed a year or two from now, provided you have the willpower.

January 15, 2010 pm 07:16pm

0.0/5.0 0 ratings

Ingredients (All Grain, 17 gal)

  • 36 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 3.5 lbs Crystal Malt 90°L

    Crystal Malt 90°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 2.5 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 2.5 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 1 lbs English Black Roast

    English Black Roast

    Adds a heavy roast flavor and dark color.

  • 1 lbs Roasted Barley

    Roasted Barley

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

  • 4 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 2 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 3 oz Magnum - 16.0 AA% whole; boiled 90 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.

  • 7 oz Fuggle - 4.8 AA% whole; boiled 20 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 7 oz East Kent Goldings - 5.0 AA% whole; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 tbsp Irish Moss - Irish Moss (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 oz Oak Wood Chips - Oak Chips added to secondary (omitted from calculations)

    Oak Wood Chips

    Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.

  • Wyeast 1728 Scottish Ale™

    Wyeast 1728 Scottish Ale™

    Ideally suited for Scottish-style ales, and high gravity ales of all types.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.091 1.075 - 1.115
Terminal Gravity: 1.021 1.018 - 1.030
Color: 34.7 SRM 30 - 40
Alcohol: 9.2% ABV 8% - 12%
Bitterness: 73.5 IBU 50 - 90

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