Imperial Stout Recipe - Dark Lord Russian Imperial Stout

Recipe Info

Recipe Image

Dark Lord Russian Imperial Stout

by on
All Grain + Extract
12 Liter(s)
19 Liter(s)
180 min
75%
Actual Wyeast 1056 as first fermentation, do a yeast starter with the high gravity yeast and add after 1-2 days when fermentation from 1056 is at its best. Add 2.5 dl ground cold brewed coffee (vietnamese) and x3 vanilla to primary after fermentation is done (~ 4 weeks) let it set for 1 week. Add lactos (~250g) in keg.

This recipe was cloned from Kefka Russian Imperial Stout.

Fermentables

61% - Pale Ale - CA
4
37
3
Mash
8% - Chocolate Malt - US
0.54
34
350
Mash
8% - Roasted Barley - UK
0.54
29
550
Mash
5% - Caramel/Crystal 60 - US
0.33
36
60
Mash
2% - Black Malt - UK
0.1
28
500
Mash
7% - Dry Malt Extract - Light - US
0.454
44
8
Extract
3% - Belgian Dark Candi Sugar - BE
0.2
36
275
Late
6% - Flaked Barley - US
0.4
32
2
Mash

Hops

Magnum
35
Pellet
Boil
120 min(s)
12
48.0

Yeast

Wyeast American Ale 1056
75%
White Labs Super High Gravity WLP099
76%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Knightsnoblescientist

    I have made a few beers None that i like more than this one!

    7/23/2017 4:38:28 AM

Recipe Facts

Dark Lord Russian Imperial Stout
Imperial Stout
  • 12.00 Gallons Liters Batch Size
  • 19.00 Gallons Liters Boil Size
  • 180  min Boil Time
  • 1.128 OG
  • 1.031 FG
  • 48.0 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 98.8° SRM Color
  • 75% Efficiency
  • 12.5% ABV Alcohol
  • 468 per 12oz Calories
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