Czars Private Stock
Source: Mark Stevens
Recipe added: 01/16/97
This is an extract adaptation of an all-grain recipe
developed by John Harrison of the London's Durden Park
Beer Circle. Details about the style and the recipe are
available in an article about Russian imperial stout that
I wrote for Michael Jacksons Beer Hunter web site.
Recipe type: Extract
Batch Size: 5 gallons
Time in Boil:
- 6.6 pounds gold or amber malt extract syrup
- 3.3 pounds dark malt extract syrup
- 2 pounds dry light malt extract
- 1 pound crushed carapils malt
- 1 pound crushed roasted barley (or 3/4 pound crushed black malt)
- 15 ounces Fuggles or East Kent Goldings hops
- Wyeast 1098 British ale yeast (or substitute a dry yeast such as Whitbread, Edme, or Windsor)
Fill a large kettle with 8 quarts of water and bring to boil. Add hops and boil for 1 hour. Turn off the
heat and let the temperature drop for about 10-15 minutes, then add the carapils and roasted barley.
Allow to steep for 10 to 15 minutes. Strain out the grains and bring the liquid to a boil. Add the
extracts. Boil for 60 minutes.
Put 3-1/2 gallons of cold water into a fermenting bucket. Strain the hot liquid to remove hops as you
pour it into the fermenter. Top off to 5 gallons. Splash the liquid around in the bucket as much as
possible. Add the yeast.
Ferment at room temperature. Expect a very vigorous fermentation. After a week, transfer to a
second fermenter (such as a glass carboy) if desired. Allow to continue fermenting another week or
two. Prime with 1/2 to 3/4 cup corn sugar and bottle as usual. You can drink it within a couple months
if you wish, but it will improve with age and I suggest cellaring it for a yea
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