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
- Mash grains at 154-158ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Add bittering hops
- Add extract and Servomyces as indicated
- Remove from heat
- Cool to 68ºF
- 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
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