Russian Imperial Stout
 

I want to brew one and have it ready for this Winter and was thinking about this recipe, see what you think.


BackYard Imperial Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 27.30
Anticipated OG: 1.113 Plato: 26.59
Anticipated SRM: 57.0
Anticipated IBU: 96.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.2 23.00 lbs. Pale Malt(2-row) America 1.036 2
4.4 1.20 lbs. Roasted Barley America 1.028 450
3.7 1.00 lbs. Wheat Malt America 1.038 2
3.3 0.90 lbs. Chocolate Malt America 1.029 350
2.2 0.60 lbs. Black Patent Malt America 1.028 525
2.2 0.60 lbs. Flaked Barley America 1.032 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Nugget Whole 14.10 44.0 90 min.
1.00 oz. Nugget Whole 14.10 40.0 60 min.
0.75 oz. Fuggle Whole 5.00 9.5 45 min.
0.50 oz. Fuggle Whole 4.75 3.4 30 min.

Yeast
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WYeast 1318 London Ale III

how can I convert this to a partial mash recipe?

just take 20% off the pale malt weight and get that much extract, then steep the rest?

thank you!