The Perfect Russian Imperial Stout

The cask and bottling yeast cannot eat anything but simple sugars, that's why I used it. If there were residual malose left over I'm not sure I want it to get eaten up by another dose of WLP001 and wind up with bottle bombs.

 

Mine went something like this:
5.5gal - OG 1.104 65 IBU, FG 1.026
70/30 blend of Maris Otter and Munich malt
2.25# each Pale Chocolate and Roasted Barley
1# Caramunich
.5# Special B
1.5# Flaked Barley
Magnum @ 60, Northern Brewer at 30. Recipe brewed for treatments - Mexican Chocolate Spice treatment along with oak cubes and some bourbon.
I was shocked that this monster actually tasted very good at 17 days old. Body is huge, roasty (but not ashy), with a fair amount of sweetness behind it which will help support the spicing/oak/bourbon.

 

Well this is the original, so I guess it's what all Russian Stouts should be judged against:

1848 Barclay Perkins IBSt
pale malt 2 row 15.00 lb 61.22%
Brown malt 6.00 lb 24.49%
Amber malt 2.75 lb 11.22%
Black malt 0.75 3.06%
Goldings 90 min 7.50 oz
Goldings 60 min 7.00 oz
Goldings 30 min 7.00 oz
OG 1101
FG 1031
ABV 9.26
Apparent attenuation 69.31%
IBU 200
SRM 41
Mash at 160º F
Sparge at 180º F
Boil time 90 minutes
pitching temp 56º F
Yeast Wyeast 1098 British ale - dry
Wyeast 1099 Whitbread Ale