Russian Imperial Stout Recipe - Clone Of Russian Imperial Stout - Half Kit All Kaboodle

Recipe Info

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Clone Of Russian Imperial Stout - Half Kit All Kaboodle

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All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
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All Grain Russian Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Flaked Oats - US, Muntons Maris Otter, Muntons Chocolate Malt 338° L, Muntons Roasted Barley 675° L, Thomas Fawcett Pale Chocolate Malt 20° L, Magnum Hops, Columbus Hops, Willamette Hops, Wyeast London Ale III 1318 Homebrew Yeast, Irish Moss, Coffee - French Roast, whole bean.

This recipe was cloned from Russian Imperial Stout - Kit and Kaboodle.

Fermentables

% lb fermentable ppg   L   usage  
2% 0.5 Flaked Oats - US 37
Mash
86% 18.5 Muntons Maris Otter 37
Mash
3% 0.75 Muntons Chocolate Malt 338° L 34
338°
Mash
3% 0.75 Muntons Roasted Barley 675° L 25
300°
Mash
5% 1 Thomas Fawcett Pale Chocolate Malt 20° L 20
500°
Mash
21.5 lb

Hops

oz variety type usage time AA   IBU  
1 Magnum Pellet Boil 90 minutes 12.0 27.2
0.5 Columbus Pellet Boil 45 minutes 15.0 14.6
0.5 Columbus Pellet Boil 15 minutes 15.0 7.9
2 Willamette Pellet Boil 2 minutes 5.0 1.8
4 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast London Ale III 1318 73%
 

Other Stuff

amount unit name usage
0.5 tsp Irish Moss Boil
1.5 oz Coffee - French Roast, whole bean Secondary
 

Mash Steps

type heat temp °F time
Strike Temp 169, using 5 gallons, stirring every 20 mins Decoction 152 60 minutes
sparge with 4 gallons, totaling 6.25-6.5 gallons wort Decoction 185 60 minutes
 

Special Instructions

  1. mash-in grains to 152 deg using 5 gallons of water at ~169 deg (1.25 quarts of water per pound of grain). Stir for 2 mins to prevent balls of grain from clumping together, creating a consistent mash
  2. cover the mash, only uncovering to briefly stir every 20 mins. Heat 4 gallons of sparge water to about 185 deg
  3. after mashing for 60 mins, mash-out and sparge. You should have 12-12.5 gallons in the brew kettle. Add 1oz. of Magnum hops and bring to a boil
  4. after boiling for 45 mins, add 0.5oz. Columbus hops
  5. 15 minutes left in the boil, add 0.5oz. Columbus hops. Add 0.5 tsp Iris Moss
  6. 2 minutes left in the boil, add 2 oz. Willamette hops
  7. remove from heat and chill using a wort chiller to 60-65 deg. Transfer to a carboy and take the OG
  8. ferment at 60-65 deg for 2-3 weeks, until active fermentation is reduced to 1 bubble every 15 mins or more). Transfer to secondary carboy and age in a cool dark place for another 3-6 wks until no signs of active fermentation for 2-3 days
  9. coffee: add coffee beans to secondary 24 hours before kegging/bottling
  10. transfer fermented wort to bottling bucket
  11. bottle conditioning: mix 5oz priming suger to 2 cups water boling water. cool and add to bottling bucket with fermented wort. bottle. age for 3-6 weeks before drinking
  12. keg: clean and sanitize keg. transfer fermented wort to keg. remove oxygen from keg. carbonate at 5.1 psi for 2 weeks

Tasting Notes (0)

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Comments

mizzak
mizzaknice beer
6/17/2017 4:09 PM

Recipe Facts

Clone Of Russian Imperial Stout - Half Kit All Kab...
Russian Imperial Stout
5.00 Gallons Liters
6.50 Gallons Liters  @  90  min
1.115
1.031
57.6° SRM
75%
51.4 IBU (tinseth)
0.45
10.8% ABV
415 per 12oz
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