The Russian Imperial Stout is in the Primary

In my last post, click here if you missed it, I wrote about the Russian Imperial Stout I am brewing for The Forest City Brewers Club.  I did a single mash infusion at 150 degrees F.  I mashed for a long time as the O.G. for a Russian Imperial Stout should be at or above 1.075.  My brew ended up right at 1.075.  In hindsight, if I would've added 190 degree F water to the mash to increase the temperature to about 158 degrees F, I would've extracted unfermentable sugars which would've added to the body of the beer sending it well past 1.075.  As a result, my beer will be a bit higher in alcohol as long as the yeast lives and can survive in the higher alcoholic brew.

Regardless, the color is right, the body is a bit lighter then it should be, but all in all... it's gonna be a great tasting beer to add to the bourbon barrel to age!

Feel free to visit my site at:  www.beerandwineathome.com.

Russian Imperial Stout

The brew club I belong to, Forest City Brewers, recently got a hold of some 55 gallon bourbon barrels.  Obviously, the bourbon was no longer in it, but it has a great aroma.

We are all joining together to make 5 gallon batches of a Russian Imperial Stout to fill the barrel and age it.

I'm all in man!  I'm brewing this weekend.

12 LB Maris Otter Malt
1 LB Crystal Malt 20L
1 LB Munich Malt
1 LB Special B Malt
1 LB Wheat Malt (which was very hard to crush, by the way)
1 LB Crystal Malt 60L
.5 LB Chocolate Malt
.25 LB Black Patent Malt
.25 Roasted Barley

1 OZ Galena AA 13.2
1 OZ Northern Brewer AA 8.5
1 OZ East Kent Goldings AA 4.9

The Yeast we are using is WYeast 1056 American Ale.

Wish us luck!

Visit my page