Big complex kitchen sink Russian Imperial Stout flavored with licorice, galaxy hops and cacao as discussed on Episode 31 of the show!
Recipe Author: Chuck Macaluso
Beer Style: Russian Imperial Stout
Batch Size: 5.5
Boil Time: 90 minutes
Original Gravity: 1.095
IBUs: 60
SRM: 42
Malt/Grain/Sugar/Extract:
| 17 lbs |
Crisp Maris Otter |
84.3% |
| 1.0 lbs |
Briess Caramel 120L |
5% |
| 0.5 lbs |
Brown malt (65 SRM) |
2.5% |
| 0.5 lbs |
Chocolate malt (350 SRM) |
2.5% |
| 0.5 lbs |
Pale Chocolate malt |
2.5% |
| 6.5 oz |
Briess Roasted Barley |
2.0% |
| 0.25 lbs |
Special B malt (180 SRM) |
1.2% |
Water Profile
Mashing
| Main Rest – 154°F for 45 minutes |
| Mash Out – 168°F for 10 minutes |
Hops:
| Galaxy |
14.5% |
1.5 oz |
60 minutes |
Yeast:
| White Labs WLP001 California Ale |
Misc:
| 5.2 pH Stablizer added to Mash |
| 2 Whirlfloc Tablets – added at 15 minutes remaining |
| 1 Brewers Licorice Stick – added at 15 minutes remaining |
| 1 tsp Yeast Nutrient at flameout |
| 2 oz Cacao Nibs in secondary for 2 weeks |
Notes:
