landhoney
Well-Known Member
It's not a question of if I will brew this, but when
I've got 2 brews ahead of this one, and the 8-8-8 to brew before I leave for Florida ~12/22. So 4 brews in 4 weeks. No problem.
Courage Russian Imperial Stout Clone
Recipe Specifics
----------------
Batch Size (Gal): 4.00
Total Grain (Lbs): 15.94
Anticipated OG: 1.101
Anticipated SRM: 55.0
Anticipated IBU: 50.3
Brewhouse Efficiency: 68 %
Wort Boil Time: 95 Minutes
Grain/Extract/Sugar
---------------------
6.00 lbs. Golden Promise
4.00 lbs. Maris Otter
3.00 lbs. Amber Malt
1.50 lbs. Dark Candi Sugar Syrup
0.94 lbs. Black Patent Malt
0.31 lbs. Cane Sugar
0.19 lbs. Brown Malt
Hops
-----
1.39 oz. Target @ 90 min.
Extras
-------
.65 Oz Medium Toast French Oak Beans for 60 Days
Yeast
-----
WYeast 1028 London Ale
Water Profile
-------------
Profile: Courage RIS
Calcium(Ca): 58.0 ppm
Magnesium(Mg): 11.0 ppm
Sodium(Na): 81.0 ppm
Sulfate(SO4): 62.0 ppm
Chloride(Cl): 48.0 ppm
biCarbonate(HCO3): 247.0 ppm
pH: 8.34
Mash Schedule
-------------
Sacc Rest 90 min @ 155
Mash Out 10 min @ 166 (pulled 1 gallon of wort, heated to a boil, then returned to the mash)
Paraphrase: Brett A or C added to secondary once gravity has reached ~1.030.
For more specifics check out: http://madfermentationist.blogspot.com/
If it turns out well it will be nice to see how it tastes at 10-20-30 years of age like the real thing.
I've got 2 brews ahead of this one, and the 8-8-8 to brew before I leave for Florida ~12/22. So 4 brews in 4 weeks. No problem.
Courage Russian Imperial Stout Clone
Recipe Specifics
----------------
Batch Size (Gal): 4.00
Total Grain (Lbs): 15.94
Anticipated OG: 1.101
Anticipated SRM: 55.0
Anticipated IBU: 50.3
Brewhouse Efficiency: 68 %
Wort Boil Time: 95 Minutes
Grain/Extract/Sugar
---------------------
6.00 lbs. Golden Promise
4.00 lbs. Maris Otter
3.00 lbs. Amber Malt
1.50 lbs. Dark Candi Sugar Syrup
0.94 lbs. Black Patent Malt
0.31 lbs. Cane Sugar
0.19 lbs. Brown Malt
Hops
-----
1.39 oz. Target @ 90 min.
Extras
-------
.65 Oz Medium Toast French Oak Beans for 60 Days
Yeast
-----
WYeast 1028 London Ale
Water Profile
-------------
Profile: Courage RIS
Calcium(Ca): 58.0 ppm
Magnesium(Mg): 11.0 ppm
Sodium(Na): 81.0 ppm
Sulfate(SO4): 62.0 ppm
Chloride(Cl): 48.0 ppm
biCarbonate(HCO3): 247.0 ppm
pH: 8.34
Mash Schedule
-------------
Sacc Rest 90 min @ 155
Mash Out 10 min @ 166 (pulled 1 gallon of wort, heated to a boil, then returned to the mash)
Paraphrase: Brett A or C added to secondary once gravity has reached ~1.030.
For more specifics check out: http://madfermentationist.blogspot.com/
If it turns out well it will be nice to see how it tastes at 10-20-30 years of age like the real thing.