All-Grain - Slash & Burn Russian Imperial Stout

cactusgarrett · 01-26-2009, 11:25 PM

Recipe Type: All Grain
Yeast: WY1056
Yeast Starter: Hell yes
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.092
Final Gravity: 1.013
IBU: 79
Boiling Time (Minutes): 100
Color: 37
Primary Fermentation (# of Days & Temp): 21 days at 65F
Additional Fermentation: Age for 12 weeks at 55F
Secondary Fermentation (# of Days & Temp): 21 days at 65F
Tasting Notes: A complex character with minimal alcohol warmth. Tastes bigger than 1.013 suggests

10.4% ABV

Mash
6lbs 2-row
6lbs Maris Otter
0.5lbs Crystal 60L
0.5lbs Chocolate Malt
0.5lbs Gambrinous (Honey) Malt
0.5lbs Roast Barley
0.25lb Carafa II

Sac rest at 152F for 60minutes
Collect 7gal pre-boil (1.060 SG)
~67% efficiency

Boil
100 minute boil for additional melanoidin formation.

1oz Centennial (9.5%) FWH (100min) 35.3BU
1.5oz Northern Brewer (8.1%) 75min 39.6BU
0.5oz Northern Brewer (8.1%) 5min 2.5BU
0.5oz Mt. Hood (5.3%) 5min 1.6BU
1lb Corn Sugar (late addition)
1lb Light DME (late addition)

Re-aerate after first 24hours of primary fermentation.
Racking to secondary after 21 days introduces intentional oxidation to produce subtle sherry flavors.

cactusgarrett · 04-30-2009, 01:06 PM

As a follow-up, this beer took 1st in its category of "mammoth beers" (OG >1.090) in a local competition. It's a solid, solid beer, and the longer you keep it on hand, the better it gets.

LLrain710 · 05-07-2009, 08:52 PM

Hey .. like the looks of the recipe .. want to make an imperial but only have a 7 gallon mash tun ... looks like i could actually fit this one in there. you say you collect 7 gallons to the kettle boil for 100 min and come out with 5 gallon? seems i lost way more then that boil my last brew for 90 minutes ... thoughts suggestions?

thanks!

Dougan · 05-08-2009, 03:11 AM

If you turn down the temp on your burner, even though it's boiling, it will boil off less.

cactusgarrett · 05-08-2009, 02:10 PM

Yeah, i typically boil for 60-90min and get around 12% boiloff. Usually ~1gal per hour. I was working with a 5.1gal MLT at this time, so i made up for that with the addition of the DME and corn sugar, as well as the longer boil. The sugar helped to dry it out down to 1.013, i believe.

You don't need a monstrous boil - just enough to turn over the liquid in the kettle and to vaporize such things as DMS precursors, etc.