I am going to brew an Imperial Russian Stout this weekend and was wondering what the normal fermentation/conditioning cycle is for it. This is my 3rd brew and the darkest of them. Also, does "conditioning" mean it is still kept at fermentation temperatures?
Imperial Russian Stout
Derived from: "Lick Springs Black Hole Imperial Stout" recipe
Made into 5 gallon batch and cut 20% of grains out to create an ABV more around 11.1% so the ingredient amounts may seem a little too exact. =)
Also, I cut some Maris Otter grain out and replaced with LME to be able to fit grains into mash tun
3 Lbs Ultra Light Liquid Malt Extract
10.83 Lbs Maris Otter Pale Malt
1.08 Lbs Roasted Barley
0.92 Lbs Black Patent Malt
0.8 Lbs CaraMunich Malt 50L
0.8 Lbs Flaked Barley
0.4 Lbs Chocolate Malt
0.4 Lbs Special B
0.18 oz Star Anise pods 5 min
5 oz Centennial Hopps 9.1 AA:
2.57 oz for 45 min
1.68 oz for 30 min
0.75 oz for 0 min
California Ale Yeast
Mash grains at 155 degrees. Boil 90 minutes.
Aerate well and pitch onto yeast cake of any good working neutral yeast
such as 1056. Needs lots of time to meld the flavors and should continue
to improve with time.