Imperial Stout Russian Imperial Stout - Home Brew Forums
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Old 12-23-2013, 01:09 AM   #1
B_lars
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Feb 2013
Posts: 2


Recipe Type: All Grain   
Yeast: Wyeast 1056   
Yeast Starter: Slurry   
Batch Size (Gallons): 5   
Original Gravity: 1.101   
Final Gravity: 1.025   
IBU: 94.8   
Boiling Time (Minutes): 90   
Color: 69.6 SRM   
Primary Fermentation (# of Days & Temp): 10 days @ 66F   
Secondary Fermentation (# of Days & Temp): 30 days @ 60F   

Grain Bill
15 lbs Pale Malt, Maris Otter (3.0 SRM) (75.0%)
1.5 lbs Black Patent Malt (500.0 SRM) (7.5%)
1 lb Rye, Flaked (4.6 SRM) (5.0%)
0.75 lb Caramunich III (51.0 SRM) (3.8%)
0.75 lb Chocolate Malt (350.0 SRM) (3.8%)
0.5 lb Roasted Barley (525.0 SRM) (2.5%)
0.5 lb Special B (120.0 SRM) (2.5%)

Mash 153F for 60 min


Hop Schedule
90 min - 1.5 oz Warrior (18.1% AA, Pellet) (84.4 IBU)
10 min - .4oz oz EKG (6.6% AA, Leaf) (2.5 IBU)
0 min - 1 oz EKG (6.7% AA, Pellet) (0.0 IBU)




Brewing this on Christmas Eve. I came up with this based on a few imperial stout recipes I've found and also throwing in some stuff I already had on hand. I'm shooting for a big, rich and fairly sweet imperial with a firm bitterness that will age nicely until next Christmas in bottles if I can keep my paws off. I'm gonna pitch about 4qts of 1056 slurry from a batch of smoked porter into this and hope that will do the job.


Any feedback would be appreciated



 
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Old 01-07-2014, 04:18 AM   #2
RhoadsRunner
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Nov 2012
Blacksburg, VA
Posts: 24

Any luck with this? Did you pitch the yeast directly from the porter or did you wake 'em up with some DME?

I'm getting ready to attempt my first imperial and don't really know what to do about calculating my grain bill -- I've read that higher OGs decrease efficiency. To avoid decreasing my batch size, I'm trying to figure out what is a reasonable starting place...I hit mid/high 70s consistently with lower OG brews.

Any insight?

 
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Old 01-07-2014, 06:39 PM   #3
guitarist_713
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Jun 2012
Posts: 80
Liked 19 Times on 3 Posts


I wouldn't worry about efficiency as much with this beer. You don't want it to finish dry. A 1.025- 1.040 final gravity is normal with this style.

 
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