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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Russian Imperial Stout
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Old 05-09-2011, 07:52 PM   #1
Cold Country Brewery
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Default Russian Imperial Stout

Next up is a Russian Imperial Stout, I plan on letting this one age until Christmas and I’ll give it out as gifts. Here is the recipe, I’ll be brewing it next weekend. I’m looking for input – anything I should change…add, remove?

Partial Mash: 5 Gallons

Extract:
10lb Extra Pale Extract

Grain:
1.25lb Black Roasted Barley
1.25lb Black Patent Malt
2lb Brown Malt
1lb 2-row Malt

Hops:
3oz warrior (60 min)

Yeast:
Wyeast London ESB 1968

Partial Mash at 155 for 45 min.
OG 1.096 = FG 1.020

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Old 05-09-2011, 08:16 PM   #2
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Hello, recipe looks great...if I was to offer any advice, it would be to switch your yeast to Wyeast 1028 or 1450. I have used these in the past and they worked great..in addition I dont believe Wyeast recommends 1968 for a Russian Imperial...but no matter which way you go, I hope it turns out well!

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Old 05-09-2011, 08:20 PM   #3
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How about some Malto Dextrin to get a nice thick mouthfeel? Just a thought!

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Old 05-09-2011, 08:50 PM   #4
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Quote:
Originally Posted by SD-SLIM View Post
Hello, recipe looks great...if I was to offer any advice, it would be to switch your yeast to Wyeast 1028 or 1450. I have used these in the past and they worked great..in addition I dont believe Wyeast recommends 1968 for a Russian Imperial...but no matter which way you go, I hope it turns out well!
Good call on the yeast. I think the 1450 sounds great in this beer. Thanks!
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Old 05-09-2011, 10:04 PM   #5
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That seems like quite a lot of black patent to me. You'll get flavour and colour from the roast barley surely?

Maybe stick some flaked barley in for flavour, mouth feel and head retention?

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Old 05-09-2011, 10:12 PM   #6
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Not the biggest deal, but why mash for only 45 minutes? If your aging it for a year I would think that an extra 15 minutes on brew day wouldn't be a big deal. Might not change too much for a PM, but just a thought

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Old 05-09-2011, 10:22 PM   #7
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i dont know about that much black. but ive been wrong before. id ease it back to a pound just to be safe. maybe add some oak chips in the secondary.

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Old 05-10-2011, 01:54 AM   #8
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That's an awful lot of black patent malt...personally I wouldn't use more than 8 oz.

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Old 05-10-2011, 02:43 PM   #9
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Originally Posted by ChillWill View Post
That seems like quite a lot of black patent to me. You'll get flavour and colour from the roast barley surely?

Maybe stick some flaked barley in for flavour, mouth feel and head retention?
Thanks guys. I'll prob dial the black patent down a bit. How much flaked barley would you throw in here?
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Old 05-11-2011, 10:43 AM   #10
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You can use quite a lot of flaked barley, it's an adjunct that'll add body and head. My RIS conditioning has about 6%, it only has 1% black. The 5% chocolate, 2% roast barley and 5% crystal has looked after the colour and flavour.

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