A big, chewy, dessert of a Russian Imperial Stout infused with chocolate and vanilla with just enough chile pepper to prevent it from being cloying.
Beer Style:
Russian Imperial Stout
Batch Size:
10.00 gallons
Boil Time:
90 minutes
Original Gravity:
1.085
FInal Gravity:
1.015
IBUs:
52.00
SRM:
41.00
ABV:
9.30% ABV
Malt/Grain/Sugar/Extract:
12lb Maris Otter (36.9%)
10lb US-2row (30.8%)
2lb Crystal 60L (6.2%)
2lb Roasted Barley (6.2%)
2 lb Munich 10L (6.2%)
1.5 lb Flaked Barley (4.6%)
1.5 Brittish Chocolate Malt (4.6%)
1.5 lb Flaked Oates (4.6%)
Mashing Instructions:
Mash at 155F for 60min.
Hops:
4oz Northern Brewer (6.8% AA) @60min, 41 IBU
4oz EKG (5.0% AA) @10min, 11 IBU
Extra Ingredients:
After 6 days of fermentation add:
- 5oz cocoa nibs
- Extract of 40g of pasilla peppers (5 papilla pepper beans, sliced open and cut into 1/2 inch slices, extracted in vodka for 5 days)
- Extract of 17g of vanilla bean (indonesian bourbon planifolia - sliced open and cut into 1/2 inch slices, extracted in vodka for 5 days)
At kegging add:
- 0.75 lb of espresso beans
- 1 tsp of cinnamon powder
Yeast:
WLP002, English Ale
Special Instructions / Notes:
Water Notes:
15G RO Water, with 3g Gypsum, 5g CaCl2, 5g Baking Soda.
Water profile: Ca: 36, Na: 24, SO4: 30, Cl: 43, HCO3: 63.
Fermentation Notes:
Fermented at 64F for 6 days, raised to 72F for 3 days.
Age for 2-3 monthsÂ
