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Old 02-27-2011, 10:12 PM   #1
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Default Review the Extract Russian Imperial Stout Recipe - Omnes una manet nox

Original Gravity: 1.120
Final Gravity:1.030
Color: 63° SRM / 124° EBC
Alcohol: 12.0% ABV

12lb Light/Pale Malt Extract Syrup
1lb 4oz Chocolate Malt
1lb 4oz Special B Malt
1lb Flaked Rye
1lb American Six-row
1lb Caramel/Crystal Malt - 80L
8oz American Crystal 120L
8oz Roasted Barley

4oz Zeus at 60 minutes for 86.2IBU

Boil: 15 minutes 1oz Star Anise

2 Weeks with 10oz of Merlot Wine Chips

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Old 02-28-2011, 01:33 PM   #2
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I think the base recipe is pretty good. I'd probably mash the 6-row and the flaked rye together (since those are the only two that beed conversion) and just steep the rest of the grains seperately. You might be a bit heavy on the dark crystal between the Special B and the C120, but in a big stout it might not be overkill if you like that dark fruit burnt sugar flavor.

10 oz of oak is way too much, I also like soaking for a longer period of time (this beer needs the age anyway). Say 1-1.5 oz of oak cubes for 2-3 months. If you need to do shorter I wouldn't go much over 2-3 oz of the chips.

Otherwise just make sure you pitch enough yeast, aerate the heck out of it, keep fermentation temps below 70 F (actual wort temp), and give it plenty of time.

Good luck.


Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).

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