Russian Imperial Stout boasts high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.
Malt Extract Based Recipe; Yields 5 Gallons
10 lbs Pale LME
12 oz Roasted Barley
12 oz Black Patent
12 oz Chocolate Malt
12 oz Caramel 120L
1lb Clear Candi Sugar
1oz Magnum AA=11% for bittering
1oz Mt Hood for aroma
White Labs California Ale Yeast (WLP001) or your favorite ale yeast
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and candi sugar until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Magnum hops. At the end of the boil, turn off the heat, stir in the Mt. Hood hops, and cool to 80 degrees or less. Top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 70-72 degrees Fahrenheit. NOTE: This is a big beer – it is highly advisable to pitch a pint-sized yeast starter or to use the yeast cake from a previous batch of beer of lower gravity.
O.G. = approx. 1.090
F.G. = approx. 1.020
ABV = approx. 9.2%