Russian Imperial Stout

[djavet]

Variante of the recipe:
Add 3 kg of raspberries to the primary and when transferring to the secondary remove it. Let it mature for 6 to 8 months.
This gonna be ... legendary!

After 8 months, the raspberry taste are so subtile... it's magic in your month.
I brew one like this 2 years ago... whhhow people are still asking for.

Dom

[adm]

Now that sounds like a fantastic idea. I just happen to have several kilos of raspberries in the freezer.

BUT - I think I'll do the first attempt without the addition of whisky wood or raspberries just to see how it goes. If I get time, I may do a second "funky" version to mature for longer.

[djavet]

Or replace the raspberries with orange zest (4 oranges for 5 gallons) and mature also for 8 months. Divine.

Dom

[adm]

Here's where I'm at with this recipe now. Beer Alchemy says it hits all the style guidelines, except colour - too black. But I WANT it to be black as Tony Blair's soul anyway.....

I'm targetting this for Friday. Starter goes on tomorrow morning. I am also rethinking the addition of raspberries...hmmm...

Crazy Ivan Russian Imperial Stout

Selected Style and BJCP Guidelines
13F-Stout-Imperial Stout

Recipe Overview
Wort Volume Before Boil: 31.00 l
Wort Volume After Boil: 26.00 l
Volume Transferred: 23.00 l
Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l
Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.073 SG
Expected OG: 1.086 SG
Expected FG: 1.023 SG
Apparent Attenuation: 71.5 %
Expected ABV: 8.5 %
Expected ABW: 6.6 %
Expected IBU (using Tinseth): 63.9 IBU
Expected Color (using Morey): 62.0 SRM
BU:GU ratio: 0.74 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC


Fermentables
UK Pale Ale Malt 7.500 kg 75.8 %
UK Flaked Barley 0.600 kg 6.1 %
UK Medium Crystal 0.600 kg 6.1 %
UK Chocolate Malt 0.600 kg 6.1 %
UK Roasted Barley 0.600 kg 6.1 %


Hops
UK Golding 5.5% 150 g Loose Whole Hops 90 Min From End

Yeast
White Labs WLP004-Irish Ale
1 litre starter

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 66 degC 90

The problem with formulating beer recipes is it's just fun to sit tinkering with them for hours on end.....maybe that's not a problem though!

[drmick]

Sorry for resurrecting an old post, but adm how did your Imperial stout turn out? I am planning a five week brewing marathon brewing every weekend for five weeks probably starting at end of August - and one of the things I want to make is an imperial stout (probably pitching on the slurry from something else in order to get it fermented).

Cheers, drmick

[drmick]

ignore my last reply, just found the post in the Brewdays, should have searched all forums rather than just the recipes