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Paleface's Russian Imperial UW-Stout

Paleface's Russian Imperial UW-Stout

Russian Imperial Stout : All Grain : 5.5 gal

PaleFace

Long Term Secondary ready in the Fall - Safale-S-04 Suggested fermentation schedule: 2-weeks-primary 2–3-months-secondary 2–4-weeks-bottle-conditioning

May 23, 2013 at 11:30am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 18.00 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.75 lbs Medium Crystal Malt; Simpsons

    Medium Crystal Malt; Simpsons

    Ale colour and flavour adjustment tailored to requirement.

  • 0.50 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.75 lbs Black Malt; Briess

    Black Malt; Briess

    Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.50 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.

  • 2.5 lbs Oat Flakes; Gilbertson & Page

    Oat Flakes; Gilbertson & Page

    Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.

  • 1.0 oz Summit™ - 17.0 AA% pellets; boiled 60 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 0.55 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 0.55 oz Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 1388 Belgian Strong Ale™

    Wyeast 1388 Belgian Strong Ale™

    Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.104 1.075 - 1.115
Terminal Gravity: 1.025 1.018 - 1.030
Color: 32.0 SRM 30 - 40
Alcohol: 10.5% ABV 8.00% - 12.00%
Bitterness: 69.4 IBU 50.00 - 90.00

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