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The Czar's Revenge Extract
Color
Stats
OG1.094
FG1.030
IBU53
ABV8.30 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
From BYO Magazine (December 2009)
Submitted by skylarsutton on 12-Dec-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 5.90 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP001, 1056, or US05 (75% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure Steep in 1.5 gallons @ 170 degrees for 30 minutes. Rinse steeping bag and allow to drain back into kettle. Bring kettle volume to 5.9 gallons and boil for 60 minutes. Add bittering hops at the first signs of boiling. Add Irish Moss at T-15 minutes. Add hops at T-10 minutes. Add hops at T-1 minutes. Pitch with 2-3 packets. Ferment at 67 degrees. Carbonate to 2-2.5 volumes. Age for 6 months after bottling.
  Style Comparison
  Low   High
OG 1.075 1.094 1.095+
FG 1.018 1.030 1.030+
IBU 50 53 90+
SRM 20 50 40
ABV 8 8.30 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
75.8 % 11.40 British Two-row Pale Munton's LME 65.0 2.5
9.2 % 1.38 Roasted Barley 500L (Great Western) 6.0 450.0
5.9 % 0.88 Belgian Special B 120L (Dingemans) 3.8 221.0
3.3 % 0.50 Caramel 60L (Briess Caramel Munich) 2.5 5.0
2.9 % 0.44 Chocolate 350L (Briess) 1.9 350.0
2.9 % 0.44 Chocolate 200L (Crisp Pale) 1.9 350.0
  15.04     81.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
27.0 % 1.23 Horizon 16AAU Pellet 12.5 15.4 60 0.194 44.8
36.5 % 1.66 Kent Golding 8.3AAU Whole/Plug 4.5 7.5 10 0.064 7.2
36.5 % 1.66 Kent Golding 8.3AAU Whole/Plug 4.5 7.5 1 0.008 0.9
  4.55               53.0