Description

This is a Community Recipe created by garven82

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Crisp Dark Crystal Malt (50 grams)
Crisp Roasted Barley (100 grams)
Weyermann® Carafa Special® Type 3 (75 grams)
Crisp Crystal Malt (100 grams)
Crisp Chocolate Malt (75 grams)
Rolled Oats (125 grams)
Crisp Pale Ale Malt (3500 grams)
Simpsons Malts Crystal Light (100 grams)
Challenger Pellets (30 grams)
East Kent Goldings ( GOLDINGS ) Pellets (30 grams)

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Imperial Stout
Batch Size: 11.5 litres
Original Gravity: 1070
Final Gravity: 1018
ABV %: 8.2
IBU: 60

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

30g Challanger 60 minutes (adjust for AA%)
30g East Kent Goldings 30 minutes
1 Whirflock tablet 15 minutes

Secondary additions and timing:

After primary fermentation has finished add 1 vanilla pod (not included) and leave for about a week before bottling or transferring to a secondary. The abv also takes into account 60g dextrose for priming bottles.

Yeast: English or Irish ale (not included)
Fermentation temperature/steps: 20’c

Comments:

Russian Imperial Stout adapted from the Gregg Hughes home brew beer book. Conditioning for 6-12 months recommended.