Imperial Stout Recipe - Ryans Bourbon Barrel Russian Imperial Stout- 2015

Recipe Info

Recipe Image

Ryans Bourbon Barrel Russian Imperial Stout- 2015

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
83%
My usual Winter RIS brew with a few small tweaks to see what happens. In particular, I added some munich malt to try to give it a little more doughy taste.

This recipe was cloned from Ryans Bourbon Barrel Russian Imperial Stout.

Fermentables

65% - Pale 2-Row - US
10
37
1
Mash
19% - Dark Crystal 80L - UK
3
33
80
Mash
13% - Munich - Light 10L - US
2
35
10
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash
2% - Roasted Barley - UK
0.25
29
550
Mash

Hops

Chinook
1.7
Leaf
Boil
60 min(s)
13
51.4
Columbus
1.3
Leaf
FlameOut
0 min(s)
15
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Gypsum
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak 2 Oz of heavy toast american oak chips in bourbon for 2 weeks before brewing
2.
Add the oak chips and bourbon to the fermentor when racking to the secondary

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Ryans Bourbon Barrel Russian Imperial Stout- 2015
Imperial Stout
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.083 OG
  • 1.016 FG
  • 51.4 IBU (tinseth) Bitterness
  • 0.62 BG:GU
  • 35.0° SRM Color
  • 83% Efficiency
  • 8.7% ABV Alcohol
  • 286 per 12oz Calories
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