×
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

Crankcase Stout

back to search Back to Search  Style Details 

Crankcase Stout

back to search Back to Search  Style Details 
5 Star Rating
3.5 stars based on 13 votes
No reviews
Vote or Review

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

Russian Imperial Stout

Description:

An experiment in extravagance.

Intimidating. Heavy, strong, thick. Not really drinkable after 4 months. Interesting, but not completely enjoyable. Too much of too many good things.

Ingredients:

  • 1 pound, crushed crystal malt
  • 1 pound, crushed roasted barley
  • 1-1/2 pounds, crushed black patent malt
  • 9 pounds, Munton & Fison dark dry malt extract
  • 1 can, John Bull dark hopped malt extract
  • 2 inches, brewers licorice
  • 2 ounces, Nugget leaf hops
  • 2 ounces, Galena leaf hops
  • 1 ounce, Cascade hops
  • 2 packs, Doric ale yeast
  • 1 ounce, amylase enzyme

Additional Instructions

Secondary Ferment: 3 weeks +

Click to Print Recipe

Procedure:

Put grains into two gallons water and boil. When pot reaches boil, remove grains. Add dry extract and stir. Add hopped extract and licorice. Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube---my batch blew the cover creating a marvelous mess all over the wall. Eventually rack to secondary and ferment a long time (at least 3 weeks).

Source:

spacer