mrphillips
Well-Known Member
First, I wanted to make a chocolate stout...then a foreign extra stout...now I'm thinking Imperial Stout!
My idea isn't to make a true "to style" Russian imperial stout because I'm not as keen on an english yeast flavor profile. Also I'm going a little nuttso with the roasted grains. Would love to hear if I'm way off base or just treading the line.
4-gallon batch partial mash- 90 minute boil - predicted og/fg 1.095/1.025 - IBU ~95
Fermentables
6 lbs. extra light dme
2 lbs. roasted barley
1 lb. chocolate malt
2 lbs. 2-row
1.5 lbs. flaked oats
.5 lbs. crystal 80
.5 lbs. crystal 120
1/3 lb. black patent
Hops
2.5 oz. Norther Brewer @ FWH
1 oz. Norther Brewer @ 30
Yeast
S-05
Ferment primary - 4 weeks @ ~62 degrees
Ferment secondary - 6-8 weeks @ ~ 68 degrees
Thoughts welcome...especially with the fermentation temps/schedule. I haven't ever used Norther Brewer hops or black patent malt, so any experience with those two would help me make this recipe as good as it can be.
My idea isn't to make a true "to style" Russian imperial stout because I'm not as keen on an english yeast flavor profile. Also I'm going a little nuttso with the roasted grains. Would love to hear if I'm way off base or just treading the line.
4-gallon batch partial mash- 90 minute boil - predicted og/fg 1.095/1.025 - IBU ~95
Fermentables
6 lbs. extra light dme
2 lbs. roasted barley
1 lb. chocolate malt
2 lbs. 2-row
1.5 lbs. flaked oats
.5 lbs. crystal 80
.5 lbs. crystal 120
1/3 lb. black patent
Hops
2.5 oz. Norther Brewer @ FWH
1 oz. Norther Brewer @ 30
Yeast
S-05
Ferment primary - 4 weeks @ ~62 degrees
Ferment secondary - 6-8 weeks @ ~ 68 degrees
Thoughts welcome...especially with the fermentation temps/schedule. I haven't ever used Norther Brewer hops or black patent malt, so any experience with those two would help me make this recipe as good as it can be.