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Russian Imperial Stout

372 calories 32 g 12 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Herr Stein
Hop Utilization: 99%
Calories: 372 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created Thursday October 31st 2019
1.112
1.020
12.0%
55.1
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 61.5%
3 lb Pale 2-Row3 lb Pale 2-Row 37 1.8 15.4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.1%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 2.6%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.1%
19.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Galena1.5 oz Galena Hops Pellet 13 Boil 60 min 49.46 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 5.66 33.3%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 16.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.1 gal (mash twice to accomodate amt of grain) Infusion 150 °F 70 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz oak Other Secondary 30 days
3 oz bourbon Other Secondary 30 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 624 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

-Mash with 9 gal. You wont get all the grain in a 10 gal pot so mash 1/2, remove the first batch and mash again with the remaining grain. Makes for a longer brew day but efficiency didn't seem to suffer doing it this way.

-Combine two ounces of French oak chips- med toast, with three shots of favorite bourbon. Soak for three days then pitch all chips and remaining liquid into the fermenter with the beer. Bottle and age for minimum 3 months. After 9 months it's smooth and the flavors show through wonderfully.

-Somewhat dry and well attenuated. No esters or aftertastes and a creamy thick head. Good sipping beer,

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-25 17:09 UTC
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