Interactive Brew – Russian Imperial Stout – 5 Gallon Batch
2 Row – 13# / 70%
C-120 – 1# / 6%
Carapils – 1# / 6%
Flaked Oats – 1# / 6%
Caramalt – .5# / 3%
Roasted Barley – .5# / 3%
Chocolate Wheat – .5# / 3%
Munich – .5# / 3%
Use your typical Stout water profile if you have one. We are going to go high on Carbonate (200 ppm) with a semi-balanced Sulfate to Chloride ratio. Sulfate: 50-100 ppm Chloride: 100 ppm
Due to the high percentage of roasted malts no acid additions are needed. Aiming for a pH of 5.50.
This is going to be a thick mash at 3.5#/gal.
Rest at 155F for an hour. This higher temperature will help give a nice full body to the beer.
90 minute boil, post boil target 21.5 Plato (1.090 SG). Aiming for 60 IBU. 75% of IBU from first strike, 25% from last.
60 min: Nugget (11.2% AA) 1.5 oz
15 min: Nugget (11.2% AA) .75 oz + Kettle Finings and Yeast Nutrient
Whirlpool: Marshmallow Fluff (2 oz), Cocoa Nibs (2.5 oz)
We are using American 1056 yeast, fermenting at 68-70F.
After reaching terminal, we will be adding additional chocolate and vanilla to taste and then crashing the beer.
Please be aware, we have a sterile filter at Perrin that this beer will be going through. Thus, not allowing any yeast into a package product. Be careful with secondary additions to avoid refermentation.
LIVE STREAM of the brewing process on Thursday, June 4 at 8:30AM
Set a reminder on YouTube here: