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DRIS - Double Russian Imperial

528 calories 52.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 528 calories (Per 12oz)
Carbs: 52.7 g (Per 12oz)
Created Sunday September 1st 2013
1.156
1.039
15.4%
60.0
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 41%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 41%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 7.7%
3 oz American - Chocolate3 oz Chocolate 29 350 3.8%
3 oz American - Caramel / Crystal 90L3 oz Caramel / Crystal 90L 33 90 3.8%
1 oz American - Roasted Barley1 oz Roasted Barley 33 300 1.3%
1 oz Molasses1 oz Molasses 36 80 1.3%
78 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Goldings0.5 oz Goldings Hops Pellet 4.9 Boil 60 min 28.61 33.3%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 4.9 Boil 30 min 10.99 16.7%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 4.6 Boil 30 min 10.32 16.7%
0.25 oz Goldings0.25 oz Goldings Hops Pellet 4.9 Boil 10 min 5.19 16.7%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 4.6 Boil 10 min 4.87 16.7%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cocoa Nibs Flavor Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Champagne Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

100 cc starter made with Dry English an pitched into the bucket with Champagne yeast.

Molasses listed as 1 oz but was 1/8 cup.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-09-06 22:05 UTC
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