Partigyle: 1. Imperial Stout. Prep overnight starter for yeast dex, honey, dme. Add rice hulls to grain bill. Strike 6Ga at 167F. Use mash tun. Mash 154F for 2hrs. Honey to boil. 4oz Kent goldings Secondary on oak cubes, vanilla. Keg on oak cubes.
Russian Imperial Stout
Brew No.50 Rate: 9.5/10 ABV: 8.3% Yeast: WLP036 Dusseldorf alt yeast Attenuation: 68% My attenuation: 74% IBU: 74 Ferment: 18–21ºC Recipe: OG: 1090 FG: 1022 ABV: 9% Achieved: OG: 1084 FG: 1021 ABV: 8.3% Notes: – Christmas brew – Took 15% off grain bill to fit in kettle. – Added 400g of rock sugar, clear and dark mix, as less grain meant missed OG – Kit came with odd choice of yeast. Do again. Wow! It’s great. Perfectly balanced. Sweet, dry. Perfect.
On completion the brew will be split as follows - 20l into bottles, 10l bottled with a cold brew coffee added, 30l into an oak barrel and aged for 12 months.