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Imperial Polystout -- Rauched (Still working on it)

Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Source: @LorenzButterfly
Calories: 350 calories (Per 12oz)
Carbs: 38.6 g (Per 12oz)

Created: Wednesday March 20th 2019

Original Gravity:

1.104

Final Gravity:

1.030

ABV (standard):

9.8%

IBU (tinseth):

86.4

SRM (morey):

50.0

Mash pH

4.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 oz	Belgian - Biscuit6 oz Biscuit	35	23	5.7%
2 oz	Dry Malt Extract - Wheat2 oz Dry Malt Extract - Wheat - (late boil kettle addition)	42	3	1.9%
6 oz	Molasses6 oz Molasses - (late boil kettle addition)	36	80	5.7%
4 oz	Rolled Oats4 oz Rolled Oats	33	2.2	3.8%
6 oz	United Kingdom - Peated Malt6 oz Peated Malt	38	2.5	5.7%
12 oz	Belgian - Special B12 oz Special B	34	115	11.3%
3 oz	United Kingdom - Roasted Barley3 oz Roasted Barley	29	550	2.8%
4 oz	American - Black Malt4 oz Black Malt	28	500	3.8%
3 oz	United Kingdom - Extra Dark Crystal 160L3 oz Extra Dark Crystal 160L	33	160	2.8%
2 oz	Maltodextrin2 oz Maltodextrin - (late boil kettle addition)	39	0	1.9%
2 oz	Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	1.9%
4 oz	United Kingdom - Dark Crystal 80L4 oz Dark Crystal 80L	33	80	3.8%
3.25 lb	Liquid Malt Extract - Light3.25 lb Liquid Malt Extract - Light - (late boil kettle addition)	35	4	49.1%
106 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Leaf/Whole	4.5	Boil	60 min	46.81	33.3%
0.50 oz	Cascade0.5 oz Cascade Hops	Leaf/Whole	7	Boil	30 min	27.98	16.7%
0.50 oz	Willamette0.5 oz Willamette Hops	Leaf/Whole	4.5	Boil	15 min	11.61	16.7%
1 oz	Willamette1 oz Willamette Hops	Leaf/Whole	4.5	Dry Hop at 72 °F	7 days		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Leaf/Whole)	46.81	33.3%
0.50 oz	Cascade (Leaf/Whole)	27.98	16.7%
1.50 oz	Willamette (Leaf/Whole)	11.61	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.25 gal	Mock protein rest	Temperature	--	125 °F	15 min
	Steep and strain. No rinsing needed.	Temperature	--	150 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.25 g	Whirlfloc		Water Agt	Boil	0 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 93 B cells required

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: bottle conditioned

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Use some good brand of "mountain spring water" and add 1 Tablespoonful of Burton Salts / gallon. Where it lists "rolled oats" I used McCann's steel cut oats - raw. 15 minutes at 125F for 'mock' protein rest >>> 60 minutes at 150F. Sparge. Just strain it. It's too small to worry about this step. Add extracts and adjunct sugars to wort before hops boil. 60" Use unsulfured molasses. Add three ounces of medium toasted French oak cubes to boil. Transfer to wort after sparging to room temp before pitching. This is to simulate barrel aging in glass. Should add a cognac note to the product. Dry hop with Willamette whole hops for about a week. Layer both brands of yeast. Yes, I know it may seem strange. *** This batch will need to be aged for at least a few months. Longer if possible. Will have a dense head of foam due to the additions of small amounts of adjuncts such as dry wheat extract, steel cut oats and maltodextrin.
Mash Chemistry and Brewing Water Calculator

Notes

I made this nano-batch years ago and just recently found the old notes buried in some luggage. When I look back on this, I think I built this recipe around some leftovers from other experiments; It almost looks as I was making a stout of all possible stouts. The brew (#184935) earned a "good" rating at one of the AHA sanctioned competitions, but I think the competition was a bit rigged. I already knew something about the judge, and he was a crook who kowtowed to the grandmaster of this particular brewing region. I'd like to be able to make this one again, and in a much larger quantity -- after I have refreshed my mind on the subject. [There's much more to this that what appears.] I used to really enjoy brewing at home and sharing the product until I butted heads with some of the more egotistical types.

BTW - I did place third in the Mixed Styles at one of the Queen of Beer competitions that took place during the mid 90s and another brew scored a 42/50 at a St. Pat's (Austin) competition, circa the same time. With an amber-isch ale and a robust porter. I entered the second contest under a fictitious man's name.

Last Updated and Sharing

360

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Brews

Public: Yup, Shared
Last Updated: 2019-03-24 20:32 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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