I would like to start off by saying this was my first brew.
The only thing that I did differently was I added oak chips to the primary.
Split Open and Melt | Russian Imperial Stout
INGREDIENTS
For 5 gallons (18.93 L)
15.0 lb (6.80 kg) | Pale 2-Row malt
1.50 lb (0.68 kg) | Chocolate malt
1.00 lb (0.45 kg) | 120° L Crystal malt
1.00 lb (0.45 kg) | CaraMunich malt
1.5 oz (43 g) | Chinook whole leaf hops, 12.5% a.a. (60 min)
1.5 oz (42 g) | Chinook whole leaf hops, 12.5% a.a. (30 min)
0.5 oz (14 g) | Chinook whole leaf hops, 12.5% a.a. (15 min)
0.5 oz (14 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (0 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (dry)
White Labs WLP 001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97
1 Tablet | Whirlfloc (5 minutes)
Yeast Nutrient
SPECIFICATIONS
Original Gravity: 1.100
Final Gravity: 1.025
ABV: 9.8%
IBU: 86
SRM: 45°
Boil Time: 90 minutes
Efficiency: 75%
Pre-boil Volume: n/a
Pre-boil Gravity: n/a
DIRECTIONS
Mash grains at 152°F (67°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling boil for 90 minutes, and add hops at specified intervals from end of boil. Chill wort to 67°F (19°C) and pitch yeast. Allow primary fermentation to continue for 4 weeks. Keg at 2.5 volumes CO2 or bottle condition with 4 oz (113 g) corn sugar.
Extract Version
Ingredients for 5 gallons (18.93 L):
13.5 lb (6.12 kg) | Light liquid malt extract
1.50 lb (0.68 kg) | Chocolate malt
1.00 lb (0.45 kg) | CaraMunich malt
8.0 oz (227 g) | 120° L Crystal malt
1.25 oz (35 g) | Chinook whole leaf hops, 12.5% a.a. (60 min)
1.25 oz (35 g) | Chinook whole leaf hops, 12.5% a.a. (30 min)
0.5 oz (14 g) | Chinook whole leaf hops, 12.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (0 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (dry)
White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97
1 Tablet | Whirlfloc (5 min)
Yeast Nutrient
Specifications:
Boil Time: 90 minutes
Original Gravity: 1.100
Final Gravity: 1.025
SRM: 45°
IBU: 86
ABV: 9.8%
Directions:
Put 2 gallons (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the specialty grains (Chocolate, CaraMunich, and 120° L Crystal malts) into a grain bag and tie off the ends so the grains can't escape.
Once the water has reached 150-170°F (65.6076.7°C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit the Intermediate section of Let's Brew on the AHA website.
After 30 minutes, remove the grain bag and let it drip until it stops. Add malt extract to the water and stir until totally dissolved.
Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil.
Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5 gallons (18.9 L)
Pitch yeast when temperature reaches 67°F (19°C).
Secure air lock or blow-off tube.
Primary fermentation should last 2-3 weeks, then transfer to a secondary fermenter.
Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
The only thing that I did differently was I added oak chips to the primary.
Split Open and Melt | Russian Imperial Stout
INGREDIENTS
For 5 gallons (18.93 L)
15.0 lb (6.80 kg) | Pale 2-Row malt
1.50 lb (0.68 kg) | Chocolate malt
1.00 lb (0.45 kg) | 120° L Crystal malt
1.00 lb (0.45 kg) | CaraMunich malt
1.5 oz (43 g) | Chinook whole leaf hops, 12.5% a.a. (60 min)
1.5 oz (42 g) | Chinook whole leaf hops, 12.5% a.a. (30 min)
0.5 oz (14 g) | Chinook whole leaf hops, 12.5% a.a. (15 min)
0.5 oz (14 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (0 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (dry)
White Labs WLP 001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97
1 Tablet | Whirlfloc (5 minutes)
Yeast Nutrient
SPECIFICATIONS
Original Gravity: 1.100
Final Gravity: 1.025
ABV: 9.8%
IBU: 86
SRM: 45°
Boil Time: 90 minutes
Efficiency: 75%
Pre-boil Volume: n/a
Pre-boil Gravity: n/a
DIRECTIONS
Mash grains at 152°F (67°C) for 60 minutes. Batch sparge at 168°F (76°C). Bring to a rolling boil for 90 minutes, and add hops at specified intervals from end of boil. Chill wort to 67°F (19°C) and pitch yeast. Allow primary fermentation to continue for 4 weeks. Keg at 2.5 volumes CO2 or bottle condition with 4 oz (113 g) corn sugar.
Extract Version
Ingredients for 5 gallons (18.93 L):
13.5 lb (6.12 kg) | Light liquid malt extract
1.50 lb (0.68 kg) | Chocolate malt
1.00 lb (0.45 kg) | CaraMunich malt
8.0 oz (227 g) | 120° L Crystal malt
1.25 oz (35 g) | Chinook whole leaf hops, 12.5% a.a. (60 min)
1.25 oz (35 g) | Chinook whole leaf hops, 12.5% a.a. (30 min)
0.5 oz (14 g) | Chinook whole leaf hops, 12.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (15 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (0 min)
1.0 oz (28 g) | East Kent Goldings whole leaf hops, 4.5% a.a. (dry)
White Labs WLP001 California Ale, Wyeast 1056 American Ale, Safale US-05 Ale, or Danstar BRY-97
1 Tablet | Whirlfloc (5 min)
Yeast Nutrient
Specifications:
Boil Time: 90 minutes
Original Gravity: 1.100
Final Gravity: 1.025
SRM: 45°
IBU: 86
ABV: 9.8%
Directions:
Put 2 gallons (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the specialty grains (Chocolate, CaraMunich, and 120° L Crystal malts) into a grain bag and tie off the ends so the grains can't escape.
Once the water has reached 150-170°F (65.6076.7°C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit the Intermediate section of Let's Brew on the AHA website.
After 30 minutes, remove the grain bag and let it drip until it stops. Add malt extract to the water and stir until totally dissolved.
Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil.
Strain wort into sanitized fermentation vessel with 2-3 gallons (7.6-11.4 L) of pre-boiled and chilled water for a total volume of 5 gallons (18.9 L)
Pitch yeast when temperature reaches 67°F (19°C).
Secure air lock or blow-off tube.
Primary fermentation should last 2-3 weeks, then transfer to a secondary fermenter.
Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
