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Beer Style: Russian Imperial Stout
Recipe Type: all-grain
Yield: 6 US gallons
Batch Size 6 gallons
90 minute boil
Original Gravity 1.093
Final Gravity 1.016
This RIS took a blue ribbon at the Clark County Fair in Vancouver, WA, with a score of 43.5 in August 2013. The beer is very dark, almost black with a ruby color when viewing a thin layer in a tilted glass. It has aromas and flavors of chocolate, cherries, coffee, oak and leather. Very smooth drinking and creamy, with a 2 finger chocolate colored head that slowly dissipates to a thin tan wisp on top. The alcohol at 11.5% is there, but not hot. Deceptively easy drinking it will sneak up on you. Put on your robe and slippers and light the fireplace.
Original Gravity: 1.093
Final Gravity: 1.106
Recipe Type: all-grain
Yield: 6.00 US Gallons
Prepare toasted oak and bourbon one week prior to brew day. Add toasted oak and bourbon to the secondary.
Single Infusion, Medium Body, Batch Sparge
Mash in 32 quarts of water at a strike temperature of 162.9F to achieve a target mash temperature of 152F.
Hold at 152F for 60 minutes.
Perform a single decoction mash out by lautering and then drain 13.17 quarts of wort to the boil pot and bring to a boil.
Return the boiling wort to the mash tun, stir and let rest at 168F for 15 minutes.
Lauter and drain the mash tun.
Batch sparge with 4.53 gallons of 170F water.
Stir and let rest for 15 minutes.
Lauter and drain to boil pot.
Boil for 90 minutes.
Ferment at 66-68F until gravity drops to about 1.025. Rack to secondary onto oak and bourbon. Let secondary rise to 72F to 75F and hold for about 4 days. Bring fermentor back down to about 65F and age until gravity readings are steady for 3 consecutive days.
Bottle with 4.32 ounces of corn sugar.
Age for at least 2 months before sampling. Better at 6 months. Great at 1 year or more.
The 2 pints of bourbon ups the ABV by 2%.
Source: Scott Ickes
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