muenchk
Well-Known Member
I'm about to embark on my first ever Russian Imperial Stout. Heck, it's only my 3rd brew. The first was an extract +grain Belgian white and the second an extract +grain Trappist Ale. Both turned out fine. And I love Stone RIS...so what the heck. I got the recipe from BYO magazine and wanted to know if anyone has any hints.
I've got 3 main questions.
1- Do I really have to boil the DME in 6 gallons of water? Can't I just boil in my regular 3 gallons and then add cold water in the 6.5 gal carboy?
2- If I make a 3qt starter, can I just pitch the whole thing? Or should I strain of the wort and just pitch the yeast
3- Can I aerate the starter? ie, shake the crap out of the 3 quart starter right before pitching? Or will it damage the yeast somehow?
4- I got Crystal 40 instead of Amber Malt, then realized Amber Malt is just 2-row baked. Should I use the Crystal or will it change the taste dramatically.
5- Any advice!! It's one heck of a OG!
Here is the recipe
Russian Imperial Stout
PM
OG- 1.096, FG- 1.020
IBU= 90+, SRM 74, ABV 10%
9 lbs of Light DME
2 lbs of amber malt
1.25 roasted barley
8 oz black malt
30 AAU Warrior Hops (60 mins)
WLP002 (English Ale Yeast) 3qt starter
7/8 cup corn sugar- Priming
PM grains at 150 in 6qts water for 45 minutes
Add water to make 6 gals
Add DME, bring to boil
Aerate, pitch yeast.
Ferment at 68deg
I've got 3 main questions.
1- Do I really have to boil the DME in 6 gallons of water? Can't I just boil in my regular 3 gallons and then add cold water in the 6.5 gal carboy?
2- If I make a 3qt starter, can I just pitch the whole thing? Or should I strain of the wort and just pitch the yeast
3- Can I aerate the starter? ie, shake the crap out of the 3 quart starter right before pitching? Or will it damage the yeast somehow?
4- I got Crystal 40 instead of Amber Malt, then realized Amber Malt is just 2-row baked. Should I use the Crystal or will it change the taste dramatically.
5- Any advice!! It's one heck of a OG!
Here is the recipe
Russian Imperial Stout
PM
OG- 1.096, FG- 1.020
IBU= 90+, SRM 74, ABV 10%
9 lbs of Light DME
2 lbs of amber malt
1.25 roasted barley
8 oz black malt
30 AAU Warrior Hops (60 mins)
WLP002 (English Ale Yeast) 3qt starter
7/8 cup corn sugar- Priming
PM grains at 150 in 6qts water for 45 minutes
Add water to make 6 gals
Add DME, bring to boil
Aerate, pitch yeast.
Ferment at 68deg