Russian Imperial Stout Recipe - BlackBeards Imperial Stout

Recipe Info

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BlackBeards Imperial Stout

by on
All Grain + Extract
5.75 Gallon(s)
8.25 Gallon(s)
120 min
70%
Comments  Brew Sessions (0)
I have done the sweet chocolate stouts but this one i want to be a strong powerful stout not for the faint. My wife came up with the name to go with my Blackbeard and love of pirates.

Fermentables

% lb fermentable ppg   L   usage  
19% 5 2-Row - US 37
Mash
38% 10 Maris Otter Pale - UK 38
Mash
17% 4.5 Munich - Light 10L - US 35
10°
Mash
5% 1.3 Roasted Barley - US 25
300°
Mash
4% 1 Caramel/Crystal 60 - US 36
60°
Mash
4% 1 Chocolate Malt - US 34
350°
Mash
2% 0.5 Black Malt - US 28
500°
Mash
2% 0.5 Smoked Malt - US 37
Mash
4% 1 Carapils - DE 33
Mash
1% 0.25 Carafa II - DE 32
412°
Mash
2% 0.5 Wheat - US 39
Mash
4% 1 Dry Malt Extract - Light - US 44
Extract
26.55 lb

Hops

oz variety type usage time AA   IBU  
2 Nugget Pellet Boil 60 minutes 13.3 47.1
1 Columbus Pellet Boil 15 minutes 15.0 13.2
3 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Danstar Nottingham 80%
 

Other Stuff

amount unit name usage
1 each Whirlfloc Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Decoction 150 90 minutes
 

Special Instructions

  1. Boil 8 gallon of mash for 120 minutes
  2. Add hops and Whirlfloc tab when indicated
  3. Collect 5.5 gallons leaving about 1 quart of trub

Tasting Notes (0)

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Recipe Facts

BlackBeards Imperial Stout
Russian Imperial Stout
5.75 Gallons Liters
8.25 Gallons Liters  @  120  min
1.119
1.024
61.0° SRM
70%
60.3 IBU (tinseth)
0.50
12.3% ABV
429 per 12oz
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