Russian Imperial Stout
This beer won me 3rd out of 16 at my local HomeBrew competition here in Frederick, with guest judging from a Flying Dog brewer. It was deemed perfect for the style, super clean, but young, which was the only bad thing about it. It had only been in bottle for 3 months at that point. I recommend 6 months of aging at least.
12.00 lb Pale Malt (2 Row)
1.50 lb Amber Malt
1.50 lb Crystal-60
1.00 lb Carafoam
0.50 lb Black (Patent) Malt (500.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.50 lb Roasted Barley (300.0 SRM)
1.50 oz Chinook [11.40%] (90 min) 70.6 IBU
1.50 oz Goldings, East Kent [5.00%] (30 min) 15.8 IBU
1.50 oz Goldings, East Kent [5.00%] (1 min) 5.2 IBU
1 Pkgs London Ale (Wyeast Labs #1028)
Single Infusion mash @ 154F for 90 minutes.
This beer was obviously un-fined, as I didn't feel the need to because of how dark it is. Notice the bits of yeasties floating in the glass.
I am considering making a imperial stout for this Christmas, and I had come up with the same dark malt schedule you have, except only 4oz of Black Patent. Personally, I don't mind big aggressive beers, but the beer is not for me.
So I'm wondering, did this one come out with a lot of bitterness from the dark malts? I'm trying to make it big, but as smooth as possible too.
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