2016 Russian Imperial Stout Beer Recipe | Partial Mash Imperial Stout | Brewer's Friend

2016 Russian Imperial Stout

373 calories 38.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Pasquinelli - BYO
Calories: 373 calories (Per 12oz)
Carbs: 38.8 g (Per 12oz)
URL: https://byo.com/stories/issue/item/3183-10th-anniversary-russian-imperial-stout
Created: Thursday December 10th 2015
1.111
1.029
12.1%
72.4
39.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Dry Malt Extract - Extra Light11 lb Dry Malt Extract - Extra Light 42 2.5 71%
2 lb Cane Sugar2 lb Cane Sugar 46 0 12.9%
10 oz German - Carafa III10 oz Carafa III 32 535 4%
10 oz American - Chocolate10 oz Chocolate 29 350 4%
10 oz American - Roasted Barley10 oz Roasted Barley 33 300 4%
10 oz Belgian - Special B10 oz Special B 34 115 4%
248 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Galena2 oz Galena Hops Pellet 11.5 Boil 60 min 53.59 53.3%
1.75 oz Simcoe1.75 oz Simcoe Hops Pellet 12.7 Boil 10 min 18.78 46.7%
3.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Steep Grains Temperature -- 155 °F 20 min
2 qt Rinse Grains Sparge -- 170 °F 2 min
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 817 B cells required
White Labs WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 817 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg      
 
Target Water Profile
Broken Arrow, OK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 6 11 115 10 132
Mash Chemistry and Brewing Water Calculator
 
Notes

Step by Step
One week before brew day, get a WLP007 yeast starter going. When starter activity slows, decant the spent wort and add fresh wort.On brew day, crush the grains and place in two steeping bags. Steep the bags at 155 °F (68 °C) in 16 quarts (15 L) of water for 20 minutes. Rinse the grains with 2 quarts (2 L) of 170 °F (77 °C) hot water. Add dried malt extract (DME) and table sugar. Boil for 60 minutes, adding the hops at the specified times. Chill the wort to 70 °F (21 °C) and add water to achieve 5 gallons (19 L) of wort. Aerate the wort and add WLP007 starter (decanting the spent wort first). When fermentation slows, take a gravity reading and add WLP099 starter (if needed) to achieve a final specific gravity of 1.035. Keg or bottle carbonate, aiming for a carbonation level of 2.0–2.2 volumes of CO2. Once carbonated, condition at cellar temperature for several months. Flavor should peak at about one year and remain there for at least another year.

Tips for Success:
Pitching plenty of healthy yeast is paramount for a high gravity brew. When in doubt, pitch more. Be patient with the fermentation and conditioning process. Beer doesn't have a schedule. For bottle carbonation, pitch fresh yeast at bottling time if the WLP099 wasn't needed during the brew day. Give the bottles adequate time to carbonate. This beer needs to age, anyway. You'll thank me later for saving it until its peak. If you would like, try aging this beer in a bourbon barrel. How long to barrel condition is a matter of individual taste. Our club likes a full bourbon flavor, so we age the beer for several months. We don't worry about temperature. The barrel's alive, and varying temperatures allow the wood to expand and contract, imparting those wonderful oak and bourbon flavors.

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  • Last Updated: 2016-01-13 22:23 UTC
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