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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Russian Imperial Stout

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%

Botanicare
Canna
Fox Farm
General Hydroponics
Grower’s Edge
Hydrofarm