#41 Russian Imperial Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114   
Min IBU: 50 Max IBU: 100   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 18.00      
Anticipated OG: 1.095 Plato: 22.56
Anticipated SRM: 74.4        
Anticipated IBU: 84.6      
Brewhouse Efficiency: 65  %   
Wort Boil Time: 120  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
8.3 1.50 lbs.  Black Patent Malt America 1.028 525
2.8 0.50 lbs.  Chocolate Malt America 1.029 350
5.6 1.00 lbs.  Roasted Barley America 1.028 450
2.8 0.50 lbs.  CaraMunich Malt Belgium 1.033 75
63.9 11.50 lbs.  Pale Malt(2-row) America 1.036 2
16.7 3.00 lbs.  Generic DME - Light Generic 1.046 8

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Liberty Pellet 4.00 32.2 60 min
0.50 oz.  Mt. Hood Pellet 6.50 13.1 60 min
2.00 oz.  Fuggle Pellet 5.00 30.6 40 min
1.00 oz.  Fuggle Pellet 5.00 5.4 15 min
1.00 oz.  Fuggle Pellet 5.00 3.4 5 min


Extras
Amount Name Type Time
3.00 Unit(s)  Vanilla Beans Spice 3 Days(Secondary)
9.00 Tsp  Peppercorn Other 3 Days(Secondary)


Yeast
White Labs WLP004 Irish Stout


Notes
Two types of Yeast where pitched, WLP0004 and Wyeast 1084

Added the Vanilla beans and peppercorn in the Secondary for 4 days.

To prep vanilla, cut lengthwise, scrap innards, then cut it into pieces.
To prep peppercorn give it a coarse grind in a coffee grinder.




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