Imperial Stout Russian Imperial Stout

[B_lars]

Recipe Type

All Grain

Yeast

Wyeast 1056

Yeast Starter

Slurry

Batch Size (Gallons)

5

Original Gravity

1.101

Final Gravity

1.025

Boiling Time (Minutes)

90

IBU

94.8

Color

69.6 SRM

Primary Fermentation (# of Days & Temp)

10 days @ 66F

Secondary Fermentation (# of Days & Temp)

30 days @ 60F

Grain Bill
15 lbs Pale Malt, Maris Otter (3.0 SRM) (75.0%)
1.5 lbs Black Patent Malt (500.0 SRM) (7.5%)
1 lb Rye, Flaked (4.6 SRM) (5.0%)
0.75 lb Caramunich III (51.0 SRM) (3.8%)
0.75 lb Chocolate Malt (350.0 SRM) (3.8%)
0.5 lb Roasted Barley (525.0 SRM) (2.5%)
0.5 lb Special B (120.0 SRM) (2.5%)

Mash 153F for 60 min


Hop Schedule
90 min - 1.5 oz Warrior (18.1% AA, Pellet) (84.4 IBU)
10 min - .4oz oz EKG (6.6% AA, Leaf) (2.5 IBU)
0 min - 1 oz EKG (6.7% AA, Pellet) (0.0 IBU)




Brewing this on Christmas Eve. I came up with this based on a few imperial stout recipes I've found and also throwing in some stuff I already had on hand. I'm shooting for a big, rich and fairly sweet imperial with a firm bitterness that will age nicely until next Christmas in bottles if I can keep my paws off. I'm gonna pitch about 4qts of 1056 slurry from a batch of smoked porter into this and hope that will do the job.


Any feedback would be appreciated

 

[RhoadsRunner]

Any luck with this? Did you pitch the yeast directly from the porter or did you wake 'em up with some DME?

I'm getting ready to attempt my first imperial and don't really know what to do about calculating my grain bill -- I've read that higher OGs decrease efficiency. To avoid decreasing my batch size, I'm trying to figure out what is a reasonable starting place...I hit mid/high 70s consistently with lower OG brews.

Any insight?

 

[guitarist_713]

I wouldn't worry about efficiency as much with this beer. You don't want it to finish dry. A 1.025- 1.040 final gravity is normal with this style.