Russian Imperial Stout Recipe (Extract) Help

Discussion in 'Homebrewing' started by SiflandOlly, May 12, 2012.

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  1. SiflandOlly

    SiflandOlly Initiate (0) Nov 14, 2010 Colorado

    Putting together a recipe that I'm planning to brew tomorrow and looking for a critique before I head to the home brew shop. Here's what I have so far, put through the hopville calculator for the numbers.

    Batch size: 5 gallons
    OG: 1.108
    FG: 1.030
    IBU: 66.7
    Color: 52 SRM
    ABV: 10.4%

    Grains and Fermentables:
    9 lbs Light DME (64%)
    2 lbs Brown Malt (14%)
    1.5 lbs Black Barley (11%)
    1 lb Light Brown Sugar (7%)
    0.5 lb Black Patent Malt (4%)

    Hops:
    2 oz Warrior at boil

    Yeast:
    WLP 004 Irish Ale

    1.030 seems like a pretty high FG but I don't know if it's too high considering the OG. Any ideas on how to get it down if it might be too sweet as is? I have considered pitching a vial of a more attenuating yeast as well, that wouldn't affect the flavor so much like WLP 001 or anything else that might be suggested here.
     
    #1 SiflandOlly, May 12, 2012
  2. chianski

    chianski Initiate (0) Aug 26, 2008 Canada (AB)

    I think brown malt need to be mashed, you can do a minimash, which is pretty much like stepping but you need to add some base malt (2 row, pale malt, etc). for the final gravity, i would just make sure to make a starter of appropriated size. the sugar should help it to attenuate or at least to be more dry. i would maybe increase the IBUs. if the final gravity is in the upper 20 then 80 or 100 ibu may not be that much, specially if you age this for a while.
     
    #2 chianski, May 12, 2012
  3. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    what he said. mash the brown malt and up the ibu to 100.
     
    #3 NiceFly, May 12, 2012
  4. SiflandOlly

    SiflandOlly Initiate (0) Nov 14, 2010 Colorado

    Thanks! How much 2-row would you add to this recipe for enough diastatic power to mash? I assume as long as I'm doing a mini mash for the brown malt I might as well do the black barley and black patent malt along with it right?
     
    #4 SiflandOlly, May 12, 2012
  5. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    well, you need 160 Linter for 4 pounds, plus like a pound of 2-row is 5 pounds is 200 linter.
    1 pound of two row is about 160 linter so about 1.25 pounds of two row.
     
    #5 NiceFly, May 12, 2012
  6. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Also remember to mash that 5-6 pounds in between 5-12 quarts of 145-160F water. Volumes and temperatures matter in a mash.
     
    #6 kjyost, May 13, 2012
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  7. SiflandOlly

    SiflandOlly Initiate (0) Nov 14, 2010 Colorado

    Thanks guys! Pretty excited about this one, and it'll be my first time mashing as well so any other tips are appreciated.
     
    #7 SiflandOlly, May 13, 2012
  8. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Because you aren't mashing with a full volume, use some 170-190F water to drain through your grain bag and rinse (sparge) even more sugars from it.
     
    #8 kjyost, May 13, 2012
  9. SiflandOlly

    SiflandOlly Initiate (0) Nov 14, 2010 Colorado

    Starting to plan for my brew day tomorrow and realizing that aside from my main brewing pot that I'll mash in the others I have aren't quite big enough for the amount of quarts I need for sparge water. Once the mash is done does it need to immediately be sparged or does the temperature of the mash at that point not matter so much?
     
    #9 SiflandOlly, May 13, 2012
  10. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    look up brew in a bag you should be able to find some useful info there.
     
    #10 Eriktheipaman, May 13, 2012
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