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Russian Empirical Stout

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Russian Empirical Stout

back to search Back to Search  Style Details 

Beer Style: Russian Imperial Stout  (13F)
Recipe Type: all-grain
Yield: 5 US gallons

Russian Imperial Stout


After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish.


  • 5-1/2 pounds, 2-row pale malt
  • 1 pound, caramel malt
  • 1/4 pound, chocolate malt
  • 1/4 pound, black patent malt
  • 4-1/2 pounds, diastatic malt extract
  • 2-1/2 ounces, Fuggles hops
  • 1/4 ounce, Chinook hops
  • 1 teaspoon, Irish moss
  • Leigh Williams Yeast
  • Pasteur champagne yeast
  • 1/4 cup, corn sugar (priming)

Additional Instructions

Primary Ferment: 4 days
Secondary Ferment: 24 days + 4 months

Beer Profile

Original Gravity: 1.106
Final Gravity: 1.032
Alcohol by Vol: 9.69%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


This will yield about 3-1/2 gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---that's right, no finishing hops. Cool and pitch Williams yeast. Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle.