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$35.00 USD
KB Russian Imperial Stout
Russian Imperial Stout • All Grain • 6 gal
age 9 months or longer, this beer's life is infinate
August 24, 2011 12:06am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 15 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.25 lbs
Roasted Barley;Simpsons
Roasted Barley;Simpsons
A typical ingredient of Irish dry stouts.
- 1.25 lbs
Chocolate Malt;Breiss
Chocolate Malt;Breiss
Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 2 lbs
Oats (Pregelatinized Flakes);Briess
Oats (Pregelatinized Flakes);Briess
Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
- 1.75 oz
Chinook -13.0 AA% pellets; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
-
Wyeast1028London Ale™
Wyeast1028London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Style (BJCP)
Category: 13 -Stout
Subcategory: F -Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.075 -1.115 |  |
| Terminal Gravity: | 1.021 | 1.018 -1.030 | |
| Color: | 41.2 SRM | 30 -40 | |
| Alcohol: | 8.8% ABV | 8% -12% | |
| Bitterness: | 92.6 IBU | 50 -90 | |
Discussion
notes
2011-09-01 12:49am
6 gallon batch so after 2 rackings you will still have 5 gallons left. let this beer age at least 3 months, should be pretty damn good tho
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