Russian Imperial Stout Recipe - Blackout Stout RIS - Brown Oatmeal Ale Partigyle

Recipe Info

Recipe Image

Blackout Stout RIS - Brown Oatmeal Ale Partigyle

by on
All Grain
5 Gallon(s)
7 Gallon(s)
150 min
75%
Brown Ale: Second Running's added oatmeal to second mash O.G. 1.034

Fermentables

% lb fermentable ppg   L   usage  
71% 15 2-Row - US 37
Mash
4% 0.8125 Special B - BE 30
180°
Mash
4% 0.8125 Dark Wheat - DE 39
Mash
4% 0.75 Roasted Barley - US 25
300°
Mash
3% 0.5625 Belgian Aromatic 35
20°
Mash
2% 0.5 Chocolate Malt - US 34
350°
Mash
2% 0.5 Crystal 60L - UK 34
60°
Mash
5% 1 Black Patent Malt - UK 25
500°
Mash
1% 0.25 Crystal 120L - CA 33
120°
Mash
5% 1 Flaked Barley - US 32
Mash
21.1875 lb

Hops

oz variety type usage time AA   IBU  
1 Bravo Pellet Boil 60 minutes 13.0 28.2
1 Cascade Pellet Boil 15 minutes 5.8 6.2
1 Cascade Pellet Boil 0 minutes 5.8 0.0
3 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast American Ale 1056 75%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. 6.75 Gal. water to 162° F
  2. Mix grains and water for a mash temperature of 150F.
  3. Rest for 60 minutes.
  4. Empty mash water from mash tun.
  5. Sparge with 11 quarts of water for a sparge temp of 164F. Pre-boil gravity should be 1.078
  6. preboil volume of 7 gallons.
  7. Bring wort to a boil with the lid on the pot.
  8. When wort reaches a boil remove lid. Boil for 90 min. Do not place the lid back on the pot.
  9. After 30 minutes add Summit Bittering Hops. Continue boiling.
  10. Stir wort occasionally and continue to boil
  11. Boil for 45 more minutes, add Cascade Flavor hops.
  12. Boil for 15 more minutes, which will give you a total boil time of 90 minutes.
  13. Turn stove off.
  14. Add Palisade Aroma Hops.
  15. Let wort stand for 15 minutes.
  16. sanitize equipment
  17. Cold Rinse the wort drops below 75F, pour wort into fermenter.
  18. Top off to 5 gallons with water if necessary.
  19. Cap Fermenter.
  20. Check temperature to ensure wort is <75F.
  21. Vigorously shake fermenter to oxygenate wort.
  22. Record O.G.
  23. add yeast.
  24. Let the fermenter sit 3-4 weeks. Temperature Should be between 65- 70F if possible.
  25. You should see airlock bubbling within 48 hours. But this may take up to 4 days. This bubbling should die down between days 5-10.
  26. Transfer beer to secondary fermenter after 7-10 days.
  27. Ferment for 6-9 months.
  28. Using your wine thief or baster, take a hydrometer reading. Mark on front sheet where actual FG reading is to be recorded. If sample is not close to the calculated FG call the store.
  29. Add priming sugar to 1 cup of water and add to a pot and boil for 5 minutes to create a simple syrup.
  30. Sanitize your bottling bucket, bottling wand, beer bottle caps, and beer bottles
  31. Place your Simple Syrup into bottling bucket.
  32. Siphon beer into bottling Bucket
  33. (recommended) Add Champagne yeast.
  34. Bottle & Let beer stand for 14 days.
  35. STEPS FOR OATMEAL STOUT/BROWN ALE
  36. Add 7 gal water to Mash
  37. Steep Specialty Gains in 2.5 Gal Water
  38. Boil Hops 60 min
  39. Repeat from Step #16 above

Tasting Notes (6)

Cad7Cam

Tasted on 3/25/2016 by Cad7Cam

Notes:

3/25/2016 O.G. = 1.026

Cad7Cam

Tasted on 2/13/2016 by Cad7Cam

Notes:

S.G 2/13/2016= 1.028

Cad7Cam

Tasted on 12/19/2015 by Cad7Cam

Notes:

RIS S.G. = 1.030

Cad7Cam

Tasted on 8/8/2015 by Cad7Cam

Notes:

8/8/2015 - F.G. 1.016 added just less than 1/2 cup priming sugar

Cad7Cam

Tasted on 8/8/2015 by Cad7Cam

Notes:

S.G. 1.040

Cad7Cam

Tasted on 8/6/2015 by Cad7Cam

Notes:

8/6/2015 S.G. = 1.020 added 1/2 tsp yeast nutrient added 1 tsp yeast energizer

Recipe Facts

Blackout Stout RIS - Brown Oatmeal Ale Partigyle
Russian Imperial Stout
5.00 Gallons Liters
7.00 Gallons Liters  @  150  min
1.112
1.028
63.2° SRM
75%
34.5 IBU (tinseth)
0.31
10.9% ABV
402 per 12oz
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