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Russian Imperial Stout

407 calories 37 carbs
Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kenneth Henderson
Calories: 407 calories (Per 12oz)
Carbs: 37 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=217674
Created Thursday October 8th 2015
1.122
1.024
14.69%
64.26
40
n/a
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
9.25 lb Dry Malt Extract - Light9.25 lb Dry Malt Extract - Light 42 4 50.7%
2.25 lb Dry Malt Extract - Amber2.25 lb Dry Malt Extract - Amber 42 10 12.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.5%
0.5 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.7%
0.5 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.7%
0.5 lb German - Carafa III0.5 lb Carafa III 32 535 2.7%
1.25 lb American - CaraCrystal Wheat Malt1.25 lb CaraCrystal Wheat Malt 34 55 6.8%
1.5 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 8.2%
0.5 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.7%
0.5 lb United Kingdom - Brown0.5 lb Brown 32 65 2.7%
0.5 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.7%
18.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.125 oz Magnum1.125 oz Magnum Hops Pellet 12.4 Boil 75 min 34.61 31%
1 oz St. Celeia1 oz St. Celeia Hops Pellet 3.7 Boil 75 min 9.18 27.6%
0.75 oz Perle0.75 oz Perle Hops Pellet 7.5 Boil 75 min 13.96 20.7%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 9.3 Boil 15 min 2.74 6.9%
0.125 oz Palisade0.125 oz Palisade Hops Pellet 8.6 Whirlpool at 175 °F 15 min 1.53 3.4%
0.25 oz St. Celeia0.25 oz St. Celeia Hops Pellet 3.7 Whirlpool at 175 °F 15 min 1.32 6.9%
0.125 oz Willamette0.125 oz Willamette Hops Pellet 5.2 Whirlpool at 175 °F 15 min 0.93 3.4%
 
Mash Guidelines
Amount Description Type Temp Time
10.125 qt Partial Mash Infusion 150 °F 50 min
10.125 qt Sparge 170 °F 10 min
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 566 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add following salts
.25 tsp Chalk
.9 tsp Baking Soda
.5 tsp Gypsum
.6 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Notes

Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Last Updated and Sharing
 
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  • Last Updated: 2015-11-09 14:49 UTC
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