Russian Imperial Stout (For Advanced Brewers)

Russian Imperial Stout (For Advanced Brewers)
  • Yield:makes 5 gallons
  • Active time:5 to 7 hours
  • Total time:6 to 9 weeks
This recipe appears in:
Homebrewing: How To Brew A Russian Imperial Stout

This is an all-grain recipe designed for advanced homebrewers. If your mash tun is not large enough to hold all 21 pounds of grain, you can substitute light dry malt extract for a portion of the 2-row malt. Use a ratio of 0.65 pounds of dry extract for each pound of malt removed. The malt extract should be added after the sparge as the wort is heating to a boil.

I recommend a minimum of 3 weeks in secondary fermentation before bottling or kegging to allow the flavors to meld and the harsher alcohol flavors to subside. If you're not in a hurry, 6 weeks of aging seems to be about perfect time.

Ingredients

  • 17 pounds 2-row pale malt
  • 1 pound chocolate malt
  • 1 pound roasted barley
  • 1 pound flaked oats
  • 0.5 pounds black patent malt
  • 0.5 pounds Crystal 120 malt
  • 2 ounces Galena hops - 90 minutes
  • 1 ounce Northern Brewer Hops - 30 minutes
  • 1 ounce Northern Brewer Hops - 10 minutes
  • 2 to 3 Liter starter Dry English Ale yeast, either White Labs WLP007 or Wyeast 1098

Directions

  1. 1.

    Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

  2. 2.

    Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.

  3. 3.

    After mashing for 60 minutes, mash-out and sparge. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.

  4. 4.

    After boiling for 60 minutes, add 1 ounce Northern Brewer hops.

  5. 5.

    After a total of 80 minutes, add 1 ounce Northern Brewer hops.

  6. 6.

    After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.

  7. 7.

    Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.

  8. 8.

    Bottle or keg for a medium low level of carbonation.

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