×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Robe & Slippers Russian Imperial Stout

back to search Back to Search  Style Details 

Robe & Slippers Russian Imperial Stout

back to search Back to Search  Style Details 
5 Star Rating
3.0 stars based on 2 votes
No reviews
Vote or Review

Beer Style: Russian Imperial Stout  (13F)
Recipe Type: all-grain
Yield: 6 US gallons

Russian Imperial Stout

Description:

Batch Size 6 gallons
90 minute boil
Original Gravity 1.093
Final Gravity 1.016
IBU's 81.6
SRM 54.6
ABV 11.5%
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.

Ingredients:

  • Ingredients
  • 2 lbs Knudsen Just Cherry Juice at end of boil (3.0 SRM) Adjunct 8.3 %
  • 18 lbs Pale Malt, Northwest Pale (3.0 SRM) Grain 75.0 %
  • 1 lbs 4.0 oz Black (Patent) Malt (500.0 SRM) Grain 5.2 %
  • 1 lbs 4.0 oz Roasted Barley (300.0 SRM) Grain 5.2 %
  • 1 lbs Barley, Flaked (1.7 SRM) Grain 4.2 %
  • 8.0 oz Chocolate Malt (350.0 SRM) Grain 2.1 %
  • 0.25 oz Centennial [10.00 %] - Boil 45 min Hop 5.0 IBUs
  • 0.25 oz Magnum [14.00 %] - Boil 45 min Hop 7.8 IBUs
  • 0.25 oz Pacific Jade [13.00 %] - Boil 45 min Hop 7.2 IBUs
  • 1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 30 min Hop 26.0 IBUs
  • 0.25 oz Centennial [10.00 %] - Boil 30 min Hop 4.2 IBUs
  • 0.25 oz Magnum [14.00 %] - Boil 30 min Hop 6.5 IBUs
  • 0.25 oz Pacific Jade [13.00 %] - Boil 30 min Hop 6.0 IBUs
  • 0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 15 min Hop 8.4 IBUs
  • 0.50 oz Pacific Jade [13.00 %] - Boil 15 min Hop 7.8 IBUs
  • 0.25 oz Centennial [10.00 %] - Boil 15 min Hop 2.7 IBUs
  • 1.00 tsp Irish Moss (Boil 10.0 mins) Fining
  • .75 tsp Yeast Nutrient (Boil 10 mins)
  • 2.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast
  • 32.00 oz Millstone Velvet Chocolate Espresso (End of boil) Flavor
  • 2 oz. Dark Toasted American Oak Chips in 2 pints of good bourbon

Additional Instructions

Primary Ferment: Until gravity drops to about 1.025.
Secondary Ferment: Until gravity readings are unchanged for 3 consecu

Beer Profile

Original Gravity: 1.093
Final Gravity: 1.106
Recipe Type: all-grain
Yield: 6.00 US Gallons

Click to Print Recipe

Procedure:

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:

spacer