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| By Bob G on Oct 22nd 2008, 5:57 am | Permalink |
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I've reviewed my earlier journals that addressed some stout and porter issues looking for the missing "link" in beers such as Old Rasputin and I've found after much investigation and analysis and of course buying a myriad of books such as the Durdin Park aggregates that I finally cobbled together a Russian Imperial Stout. According to the style guidelines a RIS should have a presence of bittering, flavor and aroma hops. Personally, I think the stuff being sent from Burton on Trent to Catherin the Great of Russia had bittering and flavor. I personally think the 3-4 month journey subdued the aroma hops. I purposely did not involve any late hop additions or dry hops to this recipe but, feel free to experiment. I think I pretty much nailed the grain bill for those of you that love North Coast brewing Company's "Old Rasputin" as much as I do ....anyhoo this is a solid recipe and feel free to experiment with the aroma hop profile: Russian Imperial Stout - Tradional Old English A ProMash Recipe Report AHA Style and Style Guidelines ------------------------------- 13-F Stout, Russian Imperial Stout Min OG: 1.075 Max OG: 1.114 Min IBU: 50 Max IBU: 100 Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 23.63 Anticipated OG: 1.115 Plato: 26.89 Anticipated SRM: 36.9 Anticipated IBU: 90.6 Brewhouse Efficiency: 71 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 1.66 Gallons Per Hour Pre-Boil Wort Size: 7.99 Gal Pre-Boil Gravity: 1.079 SG 19.06 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Tinseth Tinseth Concentration Factor: 1.30 Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 72.0 17.00 lbs. Pale Malt(2-row) Great Britain 1.036 3 8.5 2.00 lbs. Brown Malt Great Britain 1.032 70 8.5 2.00 lbs. Cane Sugar 1.047 0 8.5 2.00 lbs. Amber Malt Great Britain 1.032 35 2.6 0.63 lbs. Black Patent Malt Great Britain 1.027 525 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 5.50 oz. Fuggle Whole 2.97 39.0 90 min. 4.00 oz. Goldings - E.K. Whole 5.40 51.5 90 min. Yeast ----- White Labs WLP007 Dry English Ale Water Profile ------------- Profile: London Profile known for: Sweet Stout Calcium(Ca): 90.0 ppm Magnesium(Mg): 4.0 ppm Sodium(Na): 24.0 ppm Sulfate(SO4): 58.0 ppm Chloride(Cl): 18.0 ppm biCarbonate(HCO3): 123.0 ppm pH: 8.33 Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 21.63 Water Qts: 28.00 - Before Additional Infusions Water Gal: 7.00 - Before Additional Infusions Qts Water Per Lbs Grain: 1.29 - Before Additional Infusions Saccharification Rest Temp : 150 Time: 90 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 180 Time: 45 Total Mash Volume Gal: 8.73 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit. |
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