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Russian Imperial Stout for Barrel 2

297 calories 30.2 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 7.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Daniel Langmaid
Calories: 297 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
URL: http://www.beercomps.org/babo/
Created Tuesday December 11th 2012
1.089
1.022
8.7%
81.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 64.8%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 11.4%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 4.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.8%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.8%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 3.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.8%
1 lb Turbinado1 lb Turbinado - (late boil kettle addition) 44 10 3.8%
26.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Galena1.5 oz Galena Hops Pellet 12 Boil 60 min 33.94 30%
1.50 oz Chinook1.5 oz Chinook Hops Pellet 11.1 Boil 60 min 31.39 30%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 10.5 Boil 10 min 10.77 30%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15.8 Boil 10 min 5.4 10%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28 qt Infusion 150 °F 90 min
13.5 qt Fly Sparge 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
0.75 tsp Yeast Nutrient Other Boil 10 min.
1 each clarity ferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Black Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 10 13 31 69 166
Mash Chemistry and Brewing Water Calculator
 
Notes

I hit about 149 to 150 on average for the mash temp. I topped off with one liter of water but didn't attempt to take another temp reading. I am assuming it was about 150 on average. Seems like 25lb is about the max for my mashtun. I added a lot of salts this time so we shall see how that all works out. Aged this in a 5 gal balcones whiskey barrel for 4 months. Took runner up Best in Show at the 2014 Bay Area Brew Off which had about 250 entries.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-07-17 02:15 UTC
Other Brewers Who Brewed This Recipe:
Brew Beard
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