Since I'm moving out of my place in a 2 months and downsizing, I'm likely only going to brew once more before I leave and spend the rest of the time drinking down my stash (tough job, I know). Brewing up a Russian Imperial Stout (RIS) has been a long time coming. I've mainly stuck with brewing ambers, pale ales and IPAs since I started, with the exception of one cream stout. That cream stout, Keep At It, was pretty bad, the victim of poor fermentation temperature control and over carbonation. I still have a few bottles left but they're borderline undrinkable.
With that being said, I wanted to design a rich, full bodied, motoroil-esque, creamy, chocolaty RIS that I can drink over the winter (hah winter in FL) or cellar for a long time. After a lot of research on what is true to style, modeling it after other RIS that I like (Stone, KtG, Ten Fidy) I've come up with the following:
Recipe: RIS Brewer: Asst Brewer: Style: Imperial Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 5.70 gal Post Boil Volume: 5.20 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 5.00 gal Estimated OG: 1.090 SG Estimated Color: 57.6 SRM Estimated IBU: 84.7 IBUs Brewhouse Efficiency: 65.00 % Est Mash Efficiency: 65.0 % Boil Time: 60 Minutes Ingredients: ------------ 8 lbs Pale Malt (2 Row) US (2.0 SRM) 1 lbs Black Barley (Briess) (500.0 SRM) 1 lbs Caramel/Crystal Malt -120L (120.0 SRM) 1 lbs Chocolate (Briess) (350.0 SRM) 1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) 4 lbs Light Dry Extract (8.0 SRM) 1.00 oz Magnum [14.00 %] - Boil 60.0 min 1.00 oz Warrior [15.00 %] - Boil 60.0 min 1.0 pkg California Ale (White Labs #WLP001)
I had to use some extract because of the constraints of my 7 gallon mash tun. I'll be making a 2L starter, mashing at 154F (subject to change) and fermenting at around 66F.
I think I am going to make 6 gallons of this and sour one gallon. As you can tell from my previous posts, I love souring stuff and this should be a fun experiment. I am also toying around with the idea of adding some bourbon oak cubes or cacao nibs to part or all of the batch. It's going to be a lot of experimentation for sure, but I won't worry about that for a month or two after fermentation is complete.