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Whiskey-Oak Aged Russian Imperial Stout Extract
Color
Stats
OG1.084
FG1.018
IBU140
ABV8.50 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
If you don't have access to a burbon barrel and want to experience a nice whiskey edge to a stout, then this beer is for you. This is a definite after-dinner apertif beer.
Submitted by RicoBrew on 27-May-2008

Recipe Details
Tasting Notes The original recipe gave this beer too much whiskey flavor and not enough malt character, so I compensated for this. I used Stranahan's Colorado Whiskey to flavor the oak chips, but you can use whatever whiskey/burbon you want. This beer has the vanilla characteristic of oak with the whiskey aftertaste. The dry hop will give the nice bitter edge on the front of the tongue while the vanilla and whiskey flavors dance around on the back of it.
Awards
Boil Volume 2.00 gallons
Boil Time 60 minutes
Batch Size 4.75 gallons
Yeast WLP007 Dry English Ale Yeast (72% app. attenuation)
Primary Fermentation Glass 7 Days
Secondary Fermentation Glass 14 days with oak chips
Other Fermentation
Procedure Steep the grains in 120F water and slowly bring it up to 170F. Bring to boil and add the extracts. Cool wort to 70F and primary ferment for a week. In the meantime, add the 1/2 cup of whiskey to the 4oz of toasted oak chips in a tupperware container and let sit at room temperature over the course of the week. After primary fermentation, rack the beer to a secondary fermenter with the oak chips in a mueslin bag. Dry hop with Fuggles. Secondary ferment for 2 weeks with the oak chips. Bottle condition for another 2 weeks. You're welcome to add more whiskey. The first time I made this I added 1 cup of whiskey and it overpowered the beer a bit, but it was still drinkable. If anyone makes this or an off-version of this, send me a private message and let me know how it is. Thanks!
  Style Comparison
  Low   High
OG 1.075 1.084 1.095+
FG 1.018 1.018 1.030+
IBU 50 140 90+
SRM 20 50 40
ABV 8 8.50 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
62.3 % 10.00 Dark Malt Extract Syrup 53.7 80.0
20.6 % 3.30 Light Malt Extract Syrup 17.7 2.0
6.2 % 1.00 German Carafa 4.7 300.0
6.2 % 1.00 German Carafa Chocolate Malt 4.7 525.0
4.7 % 0.75 Roasted Barley 3.4 450.0
  16.05     84.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 2.00 Magnum Pellet 14.5 29.0 60 0.037 107.6
12.5 % 1.00 Fuggles Pellet 5.1 5.1 45 0.034 17.6
25.0 % 2.00 East Kent Goldings Pellet 5.0 10.0 15 0.011 10.6
12.5 % 1.00 East Kent Goldings Pellet 5.0 5.0 5 0.007 3.3
12.5 % 1.00 Cascade Pellet 6.6 6.6 1 0.001 0.9
12.5 % 1.00 Fuggles Dry Hop Pellet 5.1 5.1 DH 0.000 0.0
  8.00               140.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/2 Cup Whiskey/Burbon
4 oz Toasted French Oak Chips
1 tsp Gypsum Add at beg. of boil
1 tsp Irish Moss Add during last 10 min of boil