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BrewDog - Old World Russian Imperial Stout

247 calories 22 carbs
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Efficiency: 79% (brew house)
Source: BrewDog DIY
Calories: 247 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
URL: https://untappd.com/b/brewdog-old-world-russian-imperial-stout/81903
Created Saturday October 1st 2011
1.075
1.014
9.5%
80
97.5
4.5
 
Fermentables
Amount Fermentable PPG °L Bill %
6.6 kg United Kingdom - Extra Pale Malt6.6 kg Extra Pale Malt 33 1.8 82.6%
0.7 kg United Kingdom - Dark Crystal 80L0.7 kg Dark Crystal 80L 33 80 8.8%
310 g German - Carafa I310 g Carafa I 32 340 3.9%
310 g Crisp - Caramalt310 g Caramalt 34 15 3.9%
70 g American - Chocolate70 g Chocolate 29 350 0.9%
7.99 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
12.5 g Magnum12.5 g Magnum Hops Leaf/Whole 15 Boil 60 min 12.5%
12.5 g Galena12.5 g Galena Hops Leaf/Whole 13 Boil 60 min 12.5%
12.5 g Perle12.5 g Perle Hops Leaf/Whole 8.2 Boil 60 min 12.5%
6.3 g Magnum6.3 g Magnum Hops Leaf/Whole 15 Boil 60 min 6.3%
6.3 g Galena6.3 g Galena Hops Leaf/Whole 13 Boil 60 min 6.3%
25 g Cascade25 g Cascade Hops Leaf/Whole 7 Boil 10 min 25%
25 g Galena25 g Galena Hops Leaf/Whole 13 Boil 10 min 25%
 
Mash Guidelines
Amount Description Type Temp Time
20 L Mash In Infusion 64 °C 90 min
 
Yeast
Wyeast - American Ale II 1272
Amount:
1
Attenuation (custom):
81.3%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

First Brewed 10/2011

This Old World Stout perfectly recreates the export stouts of years gone by; brewed to imperial strength to avoid freezing during its journey across the Baltic Sea to snowy Moscow. Full bodied with huge chocolate, coffee and roast flavours, this imperial stout employs a variety of hops to add enough bitterness and hop complexity to balance the huge malt sweetness and rich mocha and molasses flavours.
Add the chocolate malt after the mash is complete, at the start of sparging. This will extract flavour and colour, but will prevent the extraction of harsh tannins into the wort.

https://www.brewdog.com/beers/diy-dog

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-22 18:46 UTC
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