Continuing w/family roots to Germany I looked up Russian Imperial Stout in the book Designing Better Beers and whipped up this recipe w/the help of BeerSmith software and came up with this German Imperial Stout.
This is a 1.9 gallon batch
5lbs 8 oz Pilsner 86.6%
6.4 oz Roasted Barley 6.3%
4,8 oz Chocolate Malt 4.7%
2.4 oz Carafa II 2.4%
0.6 oz Magnum at 60 min
0.45 oz Hallertaure at 15 min
1.00 oz Malto-Dextrine at 5 min
0.35 oz Hallertaure at 5 min
1 pkg SafAle German K-97 yeast
Est OG=1.094 PB-OG=1.068 SG=1.091
Est FG=1.022 FG=
Est ABV=9.5% ABV=
Made addjustments to BeerSmith to show true water amounts and low and behold my numbers should have been
Est OG-1.089 and I measured it at 1.091
Makes me feel better about my mash.
Est OG=89 Measured SG=91
Est FG=21 Measured FG=
Est ABV=9.0 Measured ABV=
Plan is to mash at 152*F for 45 in 3 gallons of water in my Colman cooler then transfer to boil kettle for a 60 min boil.
Added strike water at 163* and most of the mash the temp was around 151* ending at 149.
PreBoil Vol=2.7g PostBoil Vol=2.1 (cold)
Added only 2 gallons to fermenter (all I could squeeze in)
Added 1/2 pk K-97 yeast after 1 1/2 hrs at about 78*.
Placed in fermenting freezer at about 60* w/blow off tube.
Now we wait 4 weeks.
This is a 1.9 gallon batch
5lbs 8 oz Pilsner 86.6%
6.4 oz Roasted Barley 6.3%
4,8 oz Chocolate Malt 4.7%
2.4 oz Carafa II 2.4%
0.6 oz Magnum at 60 min
0.45 oz Hallertaure at 15 min
1.00 oz Malto-Dextrine at 5 min
0.35 oz Hallertaure at 5 min
1 pkg SafAle German K-97 yeast
Est OG=1.094 PB-OG=1.068 SG=1.091
Est FG=1.022 FG=
Est ABV=9.5% ABV=
Made addjustments to BeerSmith to show true water amounts and low and behold my numbers should have been
Est OG-1.089 and I measured it at 1.091
Makes me feel better about my mash.
Est OG=89 Measured SG=91
Est FG=21 Measured FG=
Est ABV=9.0 Measured ABV=
Plan is to mash at 152*F for 45 in 3 gallons of water in my Colman cooler then transfer to boil kettle for a 60 min boil.
Added strike water at 163* and most of the mash the temp was around 151* ending at 149.
PreBoil Vol=2.7g PostBoil Vol=2.1 (cold)
Added only 2 gallons to fermenter (all I could squeeze in)
Added 1/2 pk K-97 yeast after 1 1/2 hrs at about 78*.
Placed in fermenting freezer at about 60* w/blow off tube.
Now we wait 4 weeks.