Big and bold, an Russian Imperial Stout is an intense beer with complex flavors and strong alcohol warming. I developed this all grain recipe to be brew some time in the Spring so that it can be enjoyed the following Winter.
My plans for this one:
- 6.5 gallons of wort for an hour long boil – targeting 5.5 gallons of wort at the end of the boil.
- Create a large starter for this one. Maybe I can brew an American Amber two weeks before the Russian Imperial Stout, rack the Amber, and pitch the RIS wort right on top of the yeast used for the Amber. That could work…
- Plan for a long aging period. Once primary fermentation is done, prime and bottle it and let it sit somewhere out of the way for at least 6 months.
17 lbs. English 2-row Pale Malt
1 lbs. Belgian Special B
1.5 lbs. Black Roasted Barley
.5 lbs. Crystal Malt 60°L
.75 lbs. 2-Row Chocolate Malt
1.25 oz. Magnum Pellets – boiled 60 min.
2 oz. Fuggle Pellets – boiled 10 min.
2 oz. Fuggle Pellets – boiled 1 min.
Yeast: White Labs WLP001 California Ale
Original Gravity: 1.094
Terminal Gravity: 1.025
Color: 40.05 °SRM
Bitterness: 79.5 IBU
Alcohol (%volume): 9.1 %