<13F-Stouts><_MOD_>1969-12-31 13F Stouts 7372 1 0 1 1 <_XName>13F Stouts 16 <_MOD_>2014-09-09 Stone Imperial Russian Stout 3 SMB 2014-09-01 1992-02-01 704.0000000 640.0000000 0 0 4620 1800 0 0 <_MOD_>2014-08-30 20 Gallon BoilerMaker™ (15 gal/57 L) 2560.0000000 364.8000000 1 0.1200000 28.1600000 1 1 1294.7200000 75.0000000 10.0000000 1 396.8000000 64.0000000 4.0000000 0.0000000 704.0000000 192.0000000 0.0000000 60.0000000 100.0000000 Popular 15 gallon batch setup for all grain brewing. Uses a 20 gal BoilerMaker™ for the mash tun and a 30 gal BoilerMaker™ for the boil kettle. A third BoilerMaker™ is often used as a hot liquor tank. <_MOD_>2014-08-30 Imperial Stout Stout BJCP 2008 6 13 0 1.0750000 1.1150000 1.0180000 1.0300000 50.0000000 90.0000000 1.8000000 2.6000000 30.0000000 40.0000000 8.0000000 12.0000000 An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity. Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot or solventy. Aged versions may have a slight vinous or portlike quality, but shouldn’t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and underattenuated. Carbonation may be low to moderate, depending on age and conditioning. Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast. Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout http://www.bjcp.org <_MOD_>2014-08-30 Single Infusion, Light Body, No Mash Out 413.8859639 72.0000000 212.0000000 152.0000000 5.4000000 178.0000000 0 100.0000000 0 0 1 28.1600000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2014-08-30 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 1034.7330142 151.8800000 75.0000000 2.0000000 28.1600000 0.1200000 2560.0000000 152.0000000 364.8000000 0.0000000 72.0000000 0.0000000 413.8859639 163.2075331 0.0000000 <_TExpanded>1 1 2560.0000000 364.8000000 0.1200000 <_MOD_>2014-08-30 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2014-08-30 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2014-08-30 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2014-08-30 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2014-09-01 Pale Ale (Crisp) United Kingdom Crisp 0 1 0.0000000 315.1356625 4.0000000 82.5000000 0.0000000 76.1406982 0 1 2.0000000 3.0000000 60.0000000 10.0000000 0.0000000 0 1 100.0000000 Base malt for all English beer styles 75.0000000 0.0781250 Pale Liquid Extract <_MOD_>2014-09-01 Roasted Barley US 0 1 0.0000000 37.6000000 300.0000000 55.0000000 0.0000000 9.0846280 0 2 1.5000000 5.0000000 0.0000000 13.2000000 0.0000000 0 0 10.0000000 Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor. 75.0000000 0.0800000 <_MOD_>2014-09-09 Amber (Crisp) United Kingdom Crisp 0 1 0.0000000 35.1503014 27.5000000 80.0000000 0.0000000 8.4927503 0 3 1.5000000 2.0000000 0.0000000 10.0000000 0.0000000 0 1 20.0000000 Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. 75.0000000 0.0781250 Caramel/Crystal Malt - 20L <_MOD_>2014-09-09 Black Malt (Thomas Fawcett) United Kingdom Thomas Fawcett & Sons 0 1 0.0000000 26.0000000 660.0000000 74.0000000 0.0000000 6.2819236 0 4 1.5000000 3.0000000 0.0000000 13.0000000 0.0000000 0 0 10.0000000 Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters. 75.0000000 0.0781250 <_MOD_>1970-08-01 Warrior U.S. 2 0 15.7000000 4.5000000 100.0000000 0.0000000 1.3100000 24.0000000 60.0000000 0.0000000 High alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering. Used for: Ales, stouts Aroma: Neutral, clean, mild Substitutes: Nugget, Columbus, Magnum 58.7825494 5 0 1 1.0000000 <_MOD_>2014-09-01 Whirlfloc Tablet 1 Clarity 704.0000000 13 1.1000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 6 <_MOD_>2014-09-09 Safale American DCL/Fermentis US-05 0 1 1 1.7000000 4.0000000 0.0000000 6.0000000 7 1 2014-09-01 2014-08-30 200.0000000 73.0000000 80.0000000 59.0000000 75.0000000 0 0 0 5 2011-03-06 American ale, other clean finish ales American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. <_MOD_>2014-09-09 Yeast Nutrient 4 Fermentation 704.0000000 6 1.1000000 640.0000000 0.0000000 0.2500000 2 2 3.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 8 <_TExpanded>1 2 0 0 1.1031000 0.0000000 1.0180000 1.0110000 1216.0000000 1.0620000 RESEARCH NOTES: Questions/Adaptations made (based on Stone's website) 1. Scaled from 6.08 to 5.5 gal and increased grains to reach target 10.6% 2. I changed the hops from Magnum to Warrior to match website, and got closer to target IBUs of 60. 3. Tried to increase SRM - not really successul (most desriptions desribe this as a 90+ SRM beer. 4. Is a single infusion the right method? Others desribe steps. 5. What is a good dry yeast to use and is one packet enough? MASH NOTES: Mostly hit mash temp of 152, but first five minutes were at 154F, until I could cool the temp; at one point dropped to 142F for about 3-5 minutes. Interesting issue of a large difference between refractometer (1.061) and hydrometer with 130F (1.03, ADJUSTED), pre-boil wort. BREW/FERMENTATION NOTES: At BREW+7DAYS: Specific gravity has dropped to 1.034 (hydro, adj.); +11.2 points above target. Asked questions on FBI, HBT. 1. Did the blow-off push out too much yeast? Did I mash too high to remain with too many fermentables. 2. Answers. Art/Barry, wwith detailss from Leon: ".... recommend leave it sit. A new pitch of yeast will not kick off. The O2 has already been consumed, and the alcohol environment will probably inhibit yeast viability. Suggestions for future high gravity batches: You can infuse more O2 within the first 24 hrs, and even add more yeast nutrient. I have infused O2 directly into the wort the day after brewing , and boiled up a 4oz yeast nutrient kicker and added it with a vigorous stir/shake. After 24hrs, you run the risk of oxidation by adding O2, which is why you wouldn’t want to pitch more yeast at this point and add O2. Let us know your mash temp also, you may just have a lot of unfermentables as Art stated, which will add body and fullness. Not bad for an Imperial Stout. I think you’re fine." BACKGROUND: Downloaded from BeerSmith Cloud from 'Matt.' This recipe was the closest I could find to match how Stone Brewing desribed their beer (ABV 10.3% and IBU of 60). Notes included in the download are: Stone Imperial Russian Stout clone
(5 gallons/19 L, all-grain)
OG = 1.096 FG = 1.020
IBU = 90+ SRM = 93 ABV = 10% Ingredients
16.5 lbs. (7.5 kg) 2-row pale malt
2.0 lbs. (0.91 kg) amber malt
1.25 lbs. (0.34 kg) roasted barley (500 °L)
1.25 lbs. (0.34 kg) black malt
27.3 AAU Warrior hops (90 mins) (1.7 oz/48 g of 16% alpha acids)
White Labs WLP002 (English Ale) yeast (3 qt./3 L yeast starter)
7⁄8 cup corn sugar (for priming) Step by Step
Mash at 150 °F (66 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C). RESEARCH FEEDBACK: = = = = = = = = = = = = == = = = = = = = = = PREPARATION NOTES: 30.0000000 2.3000000 5.2000000 5.3000000 1.0610000 30 155.0000000 0 1.0000000 0.0000000 0 778.2400000 1272.7296000 60.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1