RUSKI STOUT

Source: David White
Recipe added: 12/08/99
Email: davwhite@pipeline.com.au

I entered this stout in the State Championships nearly 1 year to the day after bottling. It came 2nd in the stout catergory. I was entered in the Australian Championships and won the Stout Catergory

Specifics

Recipe type: Partial Mash
Batch Size: 20-22 ltrs
Starting Gravity: 1.125
Finishing Gravity: 1.035
Time in Boil: 1 1/2 hrs
Primary Fermentation: 14 days @22c
Secondary Fermentation: 10 days @22c
Additional Fermentation: 21 days @22c

Ingredients:

6Kg Black Malt Extract
1kg Light Malt Extract
1kg Crystal Malt
330gm Roast Malt
250gm Choc Malt
180gm Roast barley
Calcium Carbonate
120gm Pride of Ringwood hop pellets (9%, boiling hops)
20gm Golding Hops (6% dry hop)
teaspoon Irish Moss
Yeast
Primary: Coopers Lqd yeast cultured from small bottle of Coopers stout
Secondary: Pkt red wine yeast

Procedure:

Grains were placed in sterilised stockings and heated in 15 ltrs water to near boiling. Grains then transferred to lauter tun and sparged with treated water at 24c (75f).The runoff (approx 12ltrs) was mixed with the balance of the 15ltrs together with the malt extracts and boiled for 1 1/2 hrs. Pitched the coopers yeast and fermentation continued for 14 days. The red wine yeast was used to complete the job and took another 10 days.. I then racked to another fermentor and added the dry hops in a stocking. Fermentation continued for 21 days. I used 375ml bottles but enough priming sugar for a 500ml bottle.

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