Do Svidaniya
Russian Imperial Stout
Brewed January 20, 2018
A full body Russian Imperial Stout. The goal of this beer is to experiment making a high gravity beer with a FG that finishes around 1.020 and doesn't leave a sweet taste in your mouth. I have not had good results brewing high ABV beers in the past and I believe that this is due to a lack of yeast. This beer will let me test that theory so I will use two packages of yeast. This is the first beer brewed with my new Blichmann Hellfire burner and Blichmann 10 gallon G2 Boilermaker kettle.
Ingredients
Malts
6.5 lbs Light Liquid Malt Extract
6.5 lbs Amber Liquid Malt Extract
1 lb Chocolate Malt
0.5 lbs Roasted Barley
0.5 lbs Caramel Malt (80L)
Hops
2 oz Bravo Hops (13.4% AA) - 0 minutes
2 oz Cascade Hops (4.9% AA) - 50 minutes
Yeast
2 packages WLP004 Irish Ale Yeast
Brewing Instructions
1. Add 6.5 gallons of water to the kettle
2. Dissolve 6.5 lbs of Light LME and 6.5 lbs of Amber LME in water
3. Heat wort to 155°F
4. Steep grains for 20 minutes in steeping bag
5. Remove grains and do not squeeze bag
6. Bring water to a boil and look for Hot Break (when foaming stops)
7. Add 2 oz Bravo Hops
8. At 50 minutes, add 2 oz Cascade Hops
9. After 15 minutes, chill the wort to approximately 75°F
10. Move to primary fermenter
11. Take OG measurement
12. Add 2 packages of yeast
13. At 1 week, rack beer to secondary
14. At 2 weeks, keg beer at 30 PSI and 40°F (5°C)
15. At 3 weeks, drop to 5 PSI and serve!
Starter & Notes
None