Russian Imperial Stout

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Jeltz69
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Russian Imperial Stout

Post by Jeltz69 »

I'm thinking of doing a Russian Imperial Stout in the New Year (ready for next Winter) partly so I can give the MT a really good test!

Equipment is a 60L thermopot and a 50L kettle so I should be OK space wise.

Here is the initial draft of a recipe!

Any comments or recommendations gratefully received.
Last edited by Jeltz69 on Mon Dec 09, 2013 1:19 pm, edited 1 time in total.
PMowdes
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Re: Russian Imperial Stout

Post by PMowdes »

Don't be shy on the bitterness, that much body can carry alot more IBU's and i think you'll need them to balance it.
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alikocho
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Re: Russian Imperial Stout

Post by alikocho »

First up, Tsar not Czar.....

Needs more bitterness. I'd go close to 1:1 on IBU to gravity. I'd get your bitterness up there are the start of the boil, and maybe add a 5 minute addition and a flameout (but given you'll need to age this, I'd incline to not necessarily bother).

I'd add some crystal for body and sweetness - some medium, and probably some dark. Maybe some Special B to get some stone fruit coming through. Possibly some Caramunich for raisin notes....

And I'd take out the Carafa and use roasted barley to get the colour and roastiness. And that's quite a chunk of oats, which is going to make it slick. Fine if that's what you want, but I'd back off and possibly use malted oats instead.
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Jeltz69
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Re: Russian Imperial Stout

Post by Jeltz69 »

Great info both thanks.
alikocho wrote:First up, Tsar not Czar.....
Well you can blame my O'Level History Teacher for that when we did the Russian Revolution, he always spelled it that way!
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alikocho
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Re: Russian Imperial Stout

Post by alikocho »

Jeltz69 wrote:Great info both thanks.
alikocho wrote:First up, Tsar not Czar.....
Well you can blame my O'Level History Teacher for that when we did the Russian Revolution, he always spelled it that way!
He was wrong. The word is Цар, the first letter of which is Ts. The name of the letter is even Ts in Russian.

The Cz is an historical aberration, introduced from French transliteration. But it creates confusion, as in some other slavic languages the Cz is a Ch (think Czech, and you can see it).
Ali

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I_used_to_brew
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Re: Russian Imperial Stout

Post by I_used_to_brew »

Call it whatever you want, it's your beer!
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Jeltz69
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Re: Russian Imperial Stout

Post by Jeltz69 »

Ahh but the inner pedant in me wouldn't tolerate it being wrong.......
timstaley
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Re: Russian Imperial Stout

Post by timstaley »

Ive got some spare special B if you want some!
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Jeltz69
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Re: Russian Imperial Stout

Post by Jeltz69 »

Not sure when I'm going to brew this it will be some time in the new year but I'll have to get some more base malt too so I suspect that it will be after the next grain order. I'll give you a shout nearer to the time and see if you still have it.
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EckersKlein
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Re: Russian Imperial Stout

Post by EckersKlein »

Looks like a solid brew! Not sure how you do aeration, but best to be thorough about it in order to avoid too much production of off-flavors from stressed yeast. Ariel and I just used one packet of dry US-05 for our RIS (Letter P from the winter warmer comp, I think), and that was perhaps the lowest quantity I would dare pitch, as there was maybe a bit of diacetyl noticeable.
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