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VIIIRIS

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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1.105
1.026
10.35%
119.3
40
Fermentables
Amount Fermentable PPG °L Bill %
17 lbAmerican - Pale Ale17 lb Pale Ale373.581.9%
1.5 lbAmerican - Roasted Barley1.5 lb Roasted Barley333007.2%
1 lbBelgian - Special B1 lb Special B341154.8%
0.75 lbAmerican - Chocolate0.75 lb Chocolate293503.6%
0.5 lbAmerican - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)331.82.4%
20.75 lb Total      
Hops
Amount Variety Type AA Use Time IBU
4 ozChallenger4 oz Challenger HopsPellet8.5Boil60 min92.18
2 ozEast 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--
Yeast
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Notes
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
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View Count: 566
Brew Count: 0
Last Updated: 2014-11-15 00:31 UTC
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