Russian Imperial Stout (For Advanced Brewers) Recipe - Beer Recipe - Brewer's Friend

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Russian Imperial Stout (For Advanced Brewers) Recipe

290 calories 29.9 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.160 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: https://www.seriouseats.com/homebrewing-how-to-make-russian-imperial-stout-all-grain-brewing
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Saturday November 5th 2022
1.087
1.022
8.6%
41.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row - Toasted17 lb Pale 2-Row - Toasted 33 30 81%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.4%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Galena2 oz Galena Hops Leaf/Whole 13 Boil 90 min 32.49 50%
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 20 min 5.52 25%
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 10 min 3.3 25%
4 oz / $ 0.00
 
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
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Mash-in Strike 167 °F 154 °F 60 min
4.25 gal Sparge 185 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 10.53 g | 42.1 qt) 5.63 22.5  
Mash volume with grains (equipment estimates 10.53 g | 42.1 qt) 7.31 29.2  
Grain absorption losses (steeping) -2.63 -10.5  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.63 22.5
Equipment Profile Used: System Default
 
Notes

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

I recommend a minimum of 3 weeks in secondary fermentation before bottling or kegging to allow the flavors to meld and the harsher alcohol flavors to subside. If you're not in a hurry, 6 weeks of aging seems to be about perfect time.

2 to 3 Liter starter Dry English Ale yeast, either White Labs WLP007 or Wyeast 1098

Directions

  1. Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

  2. Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.

  3. After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.

  4. After boiling for 60 minutes, add 1 ounce Northern Brewer hops.

  5. After a total of 80 minutes, add 1 ounce Northern Brewer hops.

  6. After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.

  7. Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.

  8. Bottle or keg for a medium low level of carbonation.

    Special equipment
    8 gallon kettle (or bigger), homebrewing equipment setup with mashtun.

    This recipe appears in https://www.seriouseats.com/homebrewing-how-to-make-russian-imperial-stout
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  • Last Updated: 2022-11-05 18:42 UTC