Anastasia’s Dark Heart Russian Imperial Stout Beer Recipe | All Grain Imperial Stout | Brewer's Friend
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Anastasia’s Dark Heart Russian Imperial Stout

318 calories 34.2 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.175 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 77% (brew house)
Source: CY BEVENGER
Calories: 318 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Sunday April 30th 2023
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1.095
1.026
9.1%
40.5
42.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 55.6%
0.70 lb Bairds - Chocolate Malt0.7 lb Chocolate Malt 31 500 4.1%
0.70 lb Proximity - Malted Oats0.7 lb Malted Oats 29.9 2.5 4.1%
0.70 lb American - Roasted Barley0.7 lb Roasted Barley 33 300 4.1%
0.70 lb American - Vienna0.7 lb Vienna 35 4 4.1%
0.50 lb Proximity - Crystal 300.5 lb Crystal 30 34.5 30 2.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.9%
0.30 lb Briess - Brewers Oat Flakes / Flaked oats0.3 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 1.8%
1 lb Molasses1 lb Molasses 36 80 5.8%
2.50 lb Cane Sugar2.5 lb Cane Sugar 46 0 14.6%
17.10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 First Wort 0 min 40.5 100%
2 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (custom):
62%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 150°F (66°C) for 60 minutes. Boil for 120 minutes. Add the molasses in the last 10 minutes of the boil. Caramelize the table sugar on the stovetop, cool it to room temperature, break it into chunks, and add it to the primary before you pitch the yeast. Ferment in the high 60s to low 70s Fahrenheit (low 20s Celsius) for 30 days. Move it to secondary fermentation for 90 days.

This recipe goes nuts when fermenting. I typically lose 15–20 percent of the batch out of the blow-off tube when it’s in the primary fermenter. I force carbonate and then bottle with a counter-pressure filler. I’ve had mash efficiency as low as 35 percent on this, so make sure you’re adjusting for your own system.

First brewed as a 2.5 gallon batch 7-28-23. Halved all the fermentables. Changed yeast to Safeale 04. Did not halve the hops.

Preboil gravity was 1046. After 2 hours, after molasses, gravity was 1056, so added 1.8lb of DME. Post boil gravity was 1081, added 1 lb 4 oz of solid cooked sugar to the fermenter, per instructions so original gravity around 1095.

Cooled to 66 and added 2 packets of dry S04.

After 2 weeks let temp rise to 68. It finished at 1026 FG. Put into a keg after 4 weeks and put in kegerator for storage at 45 degrees.

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  • Public: Yup, Shared
  • Last Updated: 2023-08-25 17:30 UTC
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