Steve's Russian Imperial Stout

Source: Steve Miles
Recipe added: 03/24/01
Email: Alnick7@cs.com

The Original Gravity was 1.085 before I added the 1/2 lb. of brown sugar to this recipe. I forgot what the ending gravity was (lost my notes). After fermentation is complete the yeast is going to be tired. Expect bottle conditioning to last 4-6 weeks. This beer is very chocolatey and improves with age.

Specifics

Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.085
Finishing Gravity: ??
Time in Boil: 60 Minutes
Primary Fermentation: 7-10 days
Secondary Fermentation: 2-3 weeks

Ingredients:

6 lbs. light dry malt extract
3 lbs. dark liquid malt extract
1/2 lb. brown sugar
3/4 lb. Black Patent Malt
1 lb. Chocolate Malt
1/4 lb. Dextrine Cara-Pils Malt
2 oz. Galena hops
1 oz. East Kent Golding hops
1 tsp. Irish Moss (optional)
1 Pkg. Wyeast California Ale Yeast (Make a Starter!)
3/4 cup corn sugar

Procedure:

Place grains in 1 gallon cold water and bring temp. up to 160 dergrees. Hold at this temp. for 30 mins. Strain liquid into brewpot and sparge with 2 gallons of 168 degree water. Add all of the malt extract and bring to boil. At the beginning of the boil add 1 oz. Galena hops. Ten minutes later add 1/2 oz. Galena hops. Ten minutes later add last 1/2 oz. Galena hops. Add 1 oz. East Kent Golding hops 45 minutes into boil along with 1 tsp. Irish Moss (optional). Remove from heat after a full 60 minute boil. Cool wort and add to fermenter with enough water to bring it up to 5.25 gallons. When wort is cooled to about 75 degrees pitch yeast starter. Ferment using primary and secondery fermentation. Bottle as usual with 3/4 cups corn sugar.

Back to previous Table of Contents