harry-wang
Active Member
This is my attempt at formulating a Russian Imperial Stout. I really just want advice if I should change anything before I brew it. I plan on adding oak chips soaked in bourbon for 1-2 months. I really want that dark fruit flavor to shine. Any advice on oak chips would be helpful as well, Ive never used them.
All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 60 min
Est Original Gravity: 1.114 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 12.4 %
Bitterness: 88.8 IBUs
Est Color: 67.4 SRM
Ingredients
Amt Name Type # %/IBU
21 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.5 %
2 lbs Roasted Barley (300.0 SRM) Grain 2 7.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 3.6 %
1 lbs Black (Patent) Malt (550.0 SRM) Grain 3 3.6 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6 2.7 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 5 2.7 %
12.0 oz Special B Malt (180.0 SRM) Grain 7 2.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 55.6 IBUs
2.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 9 27.6 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 10 5.5 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
Unsure what yeast I want to use. I'll probably make a 2-3L starter
Mash at 150
Thanks everyone for your help
All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 60 min
Est Original Gravity: 1.114 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 12.4 %
Bitterness: 88.8 IBUs
Est Color: 67.4 SRM
Ingredients
Amt Name Type # %/IBU
21 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.5 %
2 lbs Roasted Barley (300.0 SRM) Grain 2 7.2 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 3.6 %
1 lbs Black (Patent) Malt (550.0 SRM) Grain 3 3.6 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6 2.7 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 5 2.7 %
12.0 oz Special B Malt (180.0 SRM) Grain 7 2.7 %
2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 55.6 IBUs
2.00 oz Chinook [13.00 %] - Boil 15.0 min Hop 9 27.6 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 10 5.5 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 12 -
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 13 -
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 -
Unsure what yeast I want to use. I'll probably make a 2-3L starter
Mash at 150
Thanks everyone for your help