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Knock Out Short and Stout

Knock Out Short and Stout

Russian Imperial Stout • Extract • 5 gal

mikez

Dark, creamy and strong. Sorry, the previous recipe is marked for deletion. Still new here.

April 22, 2010 pm 11:21pm

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 3 lbs Crystal Malt 60°L

    Crystal Malt 60°L

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

  • 2 lbs American Chocolate Malt

    American Chocolate Malt

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

  • 1 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 4 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 4 lbs Unhopped Plain Light; Coopers

    Unhopped Plain Light; Coopers

  • .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.

  • .5 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 2 oz Willamette - 5.0 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Fuggle - 4.8 AA% pellets; boiled 1 min

    Fuggle

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

  • 4 oz Chocolate (semisweet baking) - (omitted from calculations)

    Chocolate (semisweet baking)

    Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate flavor with minimal dairy or milk flavor. Flavor depends on cocoa bean blend rather than dairy ingredients.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Grains 3 lb. American crystal 60L 2 lb. American chocolate malt 1 lb. American black patent Extract 4 lb. Dark malt extract 4 lb. Light dry malt extract Hops 2 oz. Willamette (5% AA, 30 min.) 1 oz. Fuggles hops Yeast Wyeast London Ale (#1028) Adjuncts 1/2 lb roasted barley 1 lb flaked oats 8oz Maple Syrup (grade A) 8oz Buckwheat Honey 4oz baker's cocoa 8oz malto-dextrine 8oz lactose Irish Moss Process Roast 2 cups - 1/2 lb of oats for 30 min in oven @ 160-180 F ...or 350 F for a few min. ...until you get a cookie aroma, set aside for a day or so. Add oats (roasted and not) and roasted barley to 2 gal cold water, raise temp to 160 and steep for 60 min, siphon water into brew kettle. Bring the mixture above to 150-155 F and steep grains in steep bag for 45-60 min, sparge with .5 gal water, add sparge water to brewkettle. Oh yeah, steep black patent separately for only 5-10 min. (or use .5 lbs of it..to taste as they say). Bring 2.5 gal mix to boil and add extracts, Willamette (60 min total boil) After 15 min of boil, add bakers cocoa and malto-dextrine After 45 min (15 min to go) add pinch of Irish moss With 5 min to go add honey, maple syrup and lactose When boil ends add Fuggles Cool and rack to primary, add water to level to 5.5 gal, pitch yeast Primary for 4-7+ days, secondary for 1-2+ weeks Add 4-5 oz priming sugar, bottle, condition

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.099 1.075 - 1.115
Terminal Gravity: 1.026 1.018 - 1.030
Color: 44.1 SRM 30 - 40
Alcohol: 9.6% ABV 8% - 12%
Bitterness: 29.3 IBU 50 - 90

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