Briess Recipe Database

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Malt: Dark Chocolate Malt

• 

  Imperial Stout

  
  

  Russian Imperial Stout.

  
  

  Type: Ale

  Style: Stout

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  10 lbs	Pale Ale Malt		Base
  4 lbs	CBW® Pilsen Light DME	Boil 10 minutes	Extract, DME
  1 lb	Caramel Malt 60L		Caramel, Crystal
  0.25 lb	Blackprinz® Malt		Bitterless Black
  0.25 lb	Roasted Barley		Roasted Barley
  0.25 lb	Carapils® Malt		Dextrine
  3.5 oz	Willamette Hops (6% AA)	Boil 60 minutes
  2 vials	WLP004 Irish Ale Yeast
  1 capsule	Servomyces Yeast Nutrient	Boil 10 minutes

  
  

  Procedures

  1. Mash grains at 154-158ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Add bittering hops
  5. Add extract and Servomyces as indicated
  6. Remove from heat
  7. Cool to 68ºF
  8. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 14 days at 68ºF

  Secondary Fermentation:

  Fermentation Notes: Bottle condition with 0.5 vial WLP004 Irish Ale Yeast

  Original Gravity: 1.086

  Final Gravity: 1.022

  Alcohol by Weight: 6.7%

  Alcohol by Volume: 8.3%

  IBU: 52

  Color: 42 SRM

  Tags: