Russian Imperial Stout – LCL Barrel Project #2
Recipe Specifics
Batch Size (Gal): 5.5
Total Grain (Lbs): 23.00
Anticipated OG: 1.107
Anticipated SRM: 50
Anticipated IBU: 96
Brewhouse Efficiency: 70 %
Grain
% Amount Name Origin Potential SRM
--------------------------------------------------------------------
19.0 lbs. Maris Otter Crisp 1.038 3.5
0.50 lbs. CaraMunich II Weyermann 1.033 46
1.00 lbs. CaraAroma Weyermann 1.030 130
1.50 lbs. Roasted Barley Weyermann 1.028 435
0.50 lbs. Chocolate Malt Breiss 1.029 350
0.50 lbs. Pale Chocolate Fawcett 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------
2.00 oz. Magnum Pellet 13.10 78.8 60 min.
2.00 oz. Challenger Pellet 7.10 15.5 10 min.
2.00 oz. Challenger Pellet 7.10 1.8 1 min.
Recommended Yeast
Any hardy clean fermenting ale yeast
Dry: US-05, Nottingham, etc…
Liquid: White Labs WLP001, WLP 007, WLP 090, etc…
Wyeast 1056, 1098, 1028, etc…
Recommended Mash Schedule
Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 90
“Just an FYI, this is Jamil Zainasheff’s Russian Imperial Stout Recipe. I have brewed it several times and every time it is fantastic.
The barrel turned out really fantastic! We sampled it at the Christmas Party in December and it was a huge hit. It was aged in the barrel (Jack Daniels) for almost 6 months. The gravity dropped to a mind blowing 1.012 due to a small addition of White Labs WLP099 - Super High Gravity Yeast just before it went in the barrel. ABV was estimated at ~12%.
The bourbon character was still potent even though this was the second beer in the barrel. It was really interesting to compare the barrel version to the ‘control’ batch. The control batch had much more body and had more chocolate notes.
We have some stored away to try at the 2014 Christmas Party!”