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Prussian Imperial Stout Extract
Color
Stats
OG1.085
FG1.026
IBU116
ABV7.60 %
SRM49
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
German ingredients make this Russian Imperial Stout into a Prussian Imperial Stout.
Submitted by uisgue on 12-Feb-2008

Recipe Details
Tasting Notes
Awards 2nd place KLCC homebrew competion 2008
Boil Volume 4.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP 007 Dry English Ale Yeast (70% app. attenuation)
Primary Fermentation Glass 17 days
Secondary Fermentation Glass 11 days
Other Fermentation
Procedure yeast starter Use 4# DME at the beginning of boil. Add the other 4# and the Demerara sugar for the final 15 minutes. Bottles primed with 1 1/4 cups DME
  Style Comparison
  Low   High
OG 1.075 1.085 1.095+
FG 1.018 1.026 1.030+
IBU 50 116 90+
SRM 20 49 40
ABV 8 7.60 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
74.4 % 8.00 Amber Dry Malt Extract 1/2 as late addition 54.0 12.5
9.3 % 1.00 Cane sugar Demerara 6.9 1.0
7.0 % 0.75 Roasted Barley may reduce to .5 # 3.3 450.0
4.7 % 0.50 German Carafa Chocolate Malt 2.3 525.0
4.7 % 0.50 Belgian Special B 2.2 221.0
  10.75     68.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 2.00 Perle Pellet 6.5 13.0 60 0.048 62.5
16.7 % 1.00 Perle Pellet 6.5 6.5 45 0.045 29.0
33.3 % 2.00 Hallertau Hersbruck Whole/Plug 4.5 9.0 30 0.023 21.1
16.7 % 1.00 Hallertau Whole/Plug 3.0 3.0 15 0.012 3.7
  6.00               116.0