Salukibrew
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What do you all think about this recipe?
ussian Imperial
13-F Russian Imperial Stout
Author: River 2 River Brewing
Date: 1/29/13
Size: 5.52*gal @ 68*°F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 356.22*kcal per 12.0*fl oz
Original Gravity: 1.106 (1.075 - 1.115)
Terminal Gravity: 1.026 (1.018 - 1.030)
Color: 51.26 (30.0 - 40.0)
Alcohol: 10.55% (8.0% - 12.0%)
Bitterness: 62.7 (50.0 - 90.0)
Ingredients:
17.0*lb (75.6%) English 2-row Pale - added during mash
2.5*lb (11.1%) Roasted Barley - added during mash
1.25*lb (5.6%) Special B Malt - added during mash
1.25*lb (5.6%) Chocolate Malt - added during mash
.5*lb (2.2%) Cara-Pils - added during mash
1.75*oz (58.3%) Challenger (8.0%) - added during boil, boiled 60.0*m
1.25*oz (41.7%) Goldings (5.0%) - added during boil, boiled 30.0*m
0.5*tsp Wyeast Nutrient - added during boil, boiled 15.0*m
1.0*ea White Labs WLP002 English Ale
4.0*oz Oak Wood Chips - added dry to secondary fermenter
Thinking about letting it sit for 6-8 months at 60 degrees before drinking. Also thinking about keeping 2.5 gallons as regular RIS and other 2.5 aging for a month to a month and a half on medium charred bourbon soaked french oak cubes or chips.
Any thoughts, suggestions, comments, or concerns? I am still new to the BIG BEER game. But I know these babies take a while so I want to start soon and let her sit and simmer while we continue with our faster ales. Any suggestions big or small would be greatly appreciated and I will continue to post on thread throughout process.
ussian Imperial
13-F Russian Imperial Stout
Author: River 2 River Brewing
Date: 1/29/13
Size: 5.52*gal @ 68*°F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 356.22*kcal per 12.0*fl oz
Original Gravity: 1.106 (1.075 - 1.115)
Terminal Gravity: 1.026 (1.018 - 1.030)
Color: 51.26 (30.0 - 40.0)
Alcohol: 10.55% (8.0% - 12.0%)
Bitterness: 62.7 (50.0 - 90.0)
Ingredients:
17.0*lb (75.6%) English 2-row Pale - added during mash
2.5*lb (11.1%) Roasted Barley - added during mash
1.25*lb (5.6%) Special B Malt - added during mash
1.25*lb (5.6%) Chocolate Malt - added during mash
.5*lb (2.2%) Cara-Pils - added during mash
1.75*oz (58.3%) Challenger (8.0%) - added during boil, boiled 60.0*m
1.25*oz (41.7%) Goldings (5.0%) - added during boil, boiled 30.0*m
0.5*tsp Wyeast Nutrient - added during boil, boiled 15.0*m
1.0*ea White Labs WLP002 English Ale
4.0*oz Oak Wood Chips - added dry to secondary fermenter
Thinking about letting it sit for 6-8 months at 60 degrees before drinking. Also thinking about keeping 2.5 gallons as regular RIS and other 2.5 aging for a month to a month and a half on medium charred bourbon soaked french oak cubes or chips.
Any thoughts, suggestions, comments, or concerns? I am still new to the BIG BEER game. But I know these babies take a while so I want to start soon and let her sit and simmer while we continue with our faster ales. Any suggestions big or small would be greatly appreciated and I will continue to post on thread throughout process.