Straight Jacket Russian Imperial Stout (Silver medalist) - Home Brew Forums
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Old 02-11-2013, 02:17 PM   #1
Feb 2012
Wilmington, North Carolina
Posts: 29
Liked 1 Times on 1 Posts

Recipe Type: Partial Mash   
Yeast: US-05   
Yeast Starter: 2 rehydrated packets   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 6   
Original Gravity: 1.100   
Final Gravity: 1.030   
IBU: 80   
Boiling Time (Minutes): 60   
Color: 88 SRM   
Primary Fermentation (# of Days & Temp): 3 weeks at 68F, cold crash for 1 week before bottling   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Rich and smooth with robust roastiness. Notes of dark chocolate and dark fruits.   

14 lbs Maris Otter
2.5 lbs Chocolate Malt 350L
2.5 lbs Roasted Barley 500L
1 lb Crystal 120L
20lbs total grain

Additional fermentables:
2 lbs Briess Wheat DME
.5 lb Lactose

60: 1.5oz Northern Brewer 10.2AA 31.4IBU
30: 2oz Kent Goldings 5.8AA 18.3IBU
15: 2.5oz Northern Brewer 10.2AA 25.9IBU
5: 2oz Kent Goldings 5.8AA 4.7IBU

2 packets rehydrated US-05

Wilmington, NC-
Calcium: 10ppm
Magnesium: 2ppm
Sodium: 31ppm
Chloride: 24ppm
Sulfate: 38ppm
Alkalinity (CaCO3): 20ppm

Whirlfloc tablet at 15 minutes
1 tbsp Yeast nutrient at 15 minutes
1 tbsp 5.2 pH Stabilizer in mash

BIAB Mash schedule:
Single infusion of 7.5 gallons at 163 degrees to reach mash temperature of 152. Mash for 60 minutes. Infusion of 3 gallons boiling water to reach mashout temperature of 167 for 10 minutes. Pull grain bag, rest on draining rack over the pot (I use a metal cookie cooling rack). Squeeze the grain bag for increased efficiency. Use a metal pitcher to pour remaining water at 170F through the grain bag and collect your pre-boil volume for your system, typically 7 gallons for a 6 gallon batch.

Give the beer plenty of time on the yeast cake, I left it in primary for a month. Cold crash 1 week before bottling for clarity.

I carbonated with 3.3oz corn sugar to get 1.8 volumes since I like a smoother texture in my imperial stouts. I lost a couple points for low carbonation so adjust to your preference.

Recipe notes:
I lost points mostly on texture related issues. Personally I don't like super thick and chewy stouts since I find them hard to drink so this recipe is on the lighter side of the style. 9.3% ABV balances well with the medium-low finishing gravity to make a lighter and less oily mouthfeel for the style. If you want to beef up the mouthfeel, I suggest swapping the Wheat DME for flaked wheat and/or using a lower attenuating yeast strain.

I also lost a couple points because the hopping rate was perceived as a little low so if I brew this again I might add some more Northern Brewer on the tail end to get closer to 95IBU.

Picture coming soon.

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