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352 calories
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Modified from http://www.homebrewtalk.com/f68/russ
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Brew Log History

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
Amount Fermentable PPG °L Bill %
17 lb Pale Ale17 lb Pale Ale 37 3.5 81.9%
1.5 lb Roasted Barley1.5 lb Roasted Barley 33 300 7.2%
1 lb Special B1 lb Special B 34 115 4.8%
0.75 lb Chocolate0.75 lb Chocolate 29 350 3.6%
0.5 lb Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.4%
20.75 lb Total      
Amount Variety Type AA Use Time IBU
4 oz Challenger4 oz Challenger HopsPellet8.5Boil60 min92.18
2 oz East Kent Goldings2 oz East Kent Goldings HopsPellet5Boil60 min27.11
Mash Guidelines
Amount Description Type Temp Time
----150 F90 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
3 eachVanilla beans soaked in makers mark3 each Vanilla beans soaked in makers markFlavorSecondary--
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Yeast Pitch Rate and Starter Calculator
This is a modification to an award winning recipe found at http://www.homebrewtalk.com/f68/russian-imperial-stout-2011-hbt-competition-category-winner-238807/

Directions say to primary for at least a month, then secondary for another 3, or 6 if you can wait that long.
The original directions suggest that it peaks around 8 months.

to add vanilla, slice 3 vanilla beans down the center and spread the bean apart. Soak in enough bourbon (Makers Mark) to cover for a week. Then add everything to the beer when racking. We added the beans in a hop bag for easy removal. remove beans in a few days depending on taste.

Why VIIIRIS? V for vanilla, III for 3 beans, RIS for Russian imperial stout.
The VIII is also my initials
This recipe is shared.
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View Count: 783
Brew Count: 0
Last Updated: 2014-11-15 00:31 UTC
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