Crawfordid
Junior Member
Hiya Folks,
So have been looking for a good russian imperial stout recipe and found one from byo. So going to have a go of this with a few tweaks
https://byo.com/stories/issue/item/3128-stone-imperial-russian-stout-clone
Recipe:
5 gallons/19 L, partial mash)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%
Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 ðL)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warriorî hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 úF (66 úC) for 45 minutes. Remove the grains and place in a large colander. Wash with 2 gallons hot wash. Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil,. Boil for 60 minutes, adding hops at the times indicated in the recipe list. Cool the wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 úF (20 úC).
A few tweaks i am going to make and wanted to run by the community was from some advice from
http://www.keystonehomebrew.com/201...ermenter-russian-imperial-stout/#.Vtx1WvmLS1s
Was going to make a big 3 litre starter from the Whitelabs yeast and pitch that but from their advice I was wondering whether to use two or even three yeast tubes and make the starter from that then add but wonder if this is overkill and unnecessary if making a big starter and just cost more. I was also going to monitor it and as suggested add some champagne yeast towards the end of the fermentation to boost it that last couple of gravity points.
Finally after it had fermented was going to split it into two different batches one with oak chips soaked in whisky and one left by itself and leave for a few weeks then bottle - probably having to add extra yeast again
What do people think of this? am I going overkill with the yeast? any other tips from people?
So have been looking for a good russian imperial stout recipe and found one from byo. So going to have a go of this with a few tweaks
https://byo.com/stories/issue/item/3128-stone-imperial-russian-stout-clone
Recipe:
5 gallons/19 L, partial mash)
OG = 1.096 FG = 1.020
IBU = 65 SRM = 63 ABV = 10.7%
Ingredients
7.5 lbs. (3.4 kg) light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
2 lbs. (0.91 kg) amber malt
1.25 lbs. (0.57 kg) roast barley (500 ðL)
1.25 lbs. (0.57 kg) black malt
20.8 AAU Warriorî hops (60 min.) (1.3 oz/37 g at 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Place the grains in a large nylon bag. Partial mash the crushed grains in 2 gallons (7.7 L) of water at 150 úF (66 úC) for 45 minutes. Remove the grains and place in a large colander. Wash with 2 gallons hot wash. Add water to make 6 gallons (23 L) of wort, add dried malt extract and bring to a boil,. Boil for 60 minutes, adding hops at the times indicated in the recipe list. Cool the wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 úF (20 úC).
A few tweaks i am going to make and wanted to run by the community was from some advice from
http://www.keystonehomebrew.com/201...ermenter-russian-imperial-stout/#.Vtx1WvmLS1s
Was going to make a big 3 litre starter from the Whitelabs yeast and pitch that but from their advice I was wondering whether to use two or even three yeast tubes and make the starter from that then add but wonder if this is overkill and unnecessary if making a big starter and just cost more. I was also going to monitor it and as suggested add some champagne yeast towards the end of the fermentation to boost it that last couple of gravity points.
Finally after it had fermented was going to split it into two different batches one with oak chips soaked in whisky and one left by itself and leave for a few weeks then bottle - probably having to add extra yeast again
What do people think of this? am I going overkill with the yeast? any other tips from people?
